Hyderabad Chutney

We have very fond memories of our six months in Hyderabad, and most of those include eating delicious South Indian food - ranging from the super spicy Andhra curries to the mellow curd rice. However, the fondest of those memories are of eating a variety of chutneys at the celebrated restaurant with the same name. 

Presenting our attempt at two of those recipes. They make a lethal combo in a South Indian meal. We enjoyed it with home made sambhar and MTR Ragi Dosas.

Peanut – Mango Chutney

Ingredients: For 1 medium bowl of chutney (~ 1 cup)

Raw peanuts - 3/4 cup

Raw mango 1/2 mango

Tamarind paste - 2 tbsp

Green chillies - 2
Dried Red Chilly - 1

Chopped onion - 1 small onion

A bit of Mustard seeds and Curry leaves

Salt 

Method:

1. Toss the raw peanuts in a pan at medium heat for about 5 minutes

2. Combine the roasted peanuts, raw mango, green chillies, tamarind paste, salt, and water according to consistency, and grind them to a coarse paste

3. Prepare the tadka -  In pan, heat little oil and cook curry leaves, mustard seeds, dried red chilly, and chopped onion for roughly 30 secs. Ensure that onions do not lose their crunch

4. Add tadka to the the paste and let it cool before serving

Tomato Chutney

Ingredients: For 1 medium bowl of chutney (~ 1 cup)

Onions – 2, roughly chopped

Tomatoes – 3, roughly chopped

A bit of Ginger and Garlic - finely chopped

Green Chillies - 2, finely chopped

Dried Red Chilly - 1

A bit of Mustard seeds and Curry leaves
Asafetida (Hing) - 1/2 tsp

Tur Daal – 1 tsp spoon (soaked in water for 15 mins)

Urd Daal – 1 tsp (soaked in water for 15 mins)
Salt
Sugar

Method

1. In a pan, heat some oil. Add Asafetida, both daals, ginger and garlic, green chillies, onions, and tomatoes. Add salt and a pinch of sugar, and cook for about 10 minutes on high flame till the onions start to brown

2. Let the mixture cool for about 15 minutes

3. Grind the paste to the desired consistency

4. Prepare the tadka -  In pan, heat little oil and cook curry leaves, mustard seeds, and dried red chilly

5. Add tadka to the the paste and let it cool before serving