What is peanut chutney?

Chutney is a diverse spice, which is certainly located on the dining table of Indian and Southeast Asia. There are hundreds of different products, regional specialties and recipes issued through family generations. In its most common form, Chutney can be described as a freshly made jam. Popular across the south-centers of the Indian subcontinent, from the coast to the coast, is a diversity consumed throughout the day: peanut chutney. Onions and garlic are aromatic vegetables usually in the mixture. Often the root of curry, ginger and hot chili are peppers. Coriander and mint are often added herbs. The mixture can be left robust, but is more often grounded in Malta with a thickness or in the electric blender in the consistency of jam or paste can be salty or sweet and often both. Spicy chutneys, especially popular, add a sharp appetite to otherwise bland vegetarian staples such as rice, beans and bread. Their intense flavors will also last when they are accompanied by anotherStrong tasting meals such as grilled or steamed meat.

called Shengdana tastes in the Indian state of Maharashtra, which includes the most populous city in Mumbai, peanut chutney is usually usually dry preparation. Legumes, such as peanuts, peas and other beans, are a substitute for meat in a vegetarian diet and a common ingredient in Chutneys. Peanuts have low fat content, high fiber content and iron and proteins. Similar preparations elsewhere in India go according to different names and together are also referred to as "Strajey Groundnet".

raw, shell peanuts are first dry and then cook for briefly dry with other ingredients such as Sesam and coriander seeds, chopped garlic and chili pepper, powder cumin and curry spice. The mixture is allowed to cool and then pulsated in a blender or kitchen robot with salt, black pepper, sugar and some acid such as vinegar or acidic fruit ZVAnene tamarind. As peanuts break up and release their oils, the mixture becomes a faint, slightly wet and coarse powder.

peanut chutney, like most other types of chutney, is not a protection. Rastneys are more like fresh salsa, they are improvisation spices made of market products and pantry needs only for one meal, one day or one week. The peanut chutney stored in an airtight container should take at least three weeks in the fridge.

Traditionally, peanut chutney is consumed in a myriad way. Like his Western Butter counterpart, it spreads to toast breakfast or snack biscuits. Crumbs and taste a plate of rice or vegetables. It is a popular filling for unmarried bread chapati or dust rice flour. The peanut chutney is mixed into ordinary yoghurt, a healthy dessert.