Peanut chutney from Karnataka (Verkadalay chutney)

Chutneys are an essential part of the Indan table and come in innumerable variations based on region and style. They are the perfect condiment on the table, complementing every dish and adding that pop of spice or flavour to the meal.

This is a lovely chutney that is nutty and bold. The combination of spicy, tart and coconut is unique, and it complements all the standard dishes like dosa and idlis, but also regular fare. I love serving this because it is unusual and takes my guests by surprise.

Southern Spice is a concise yet comprehensive collection of amazing recipes by a master chef. This volume rounded up my collection of Chandra Padmanabhan's cookbooks. It is filled with amazing recipes from South India, like this one. Each recipe is delicious, stays true to the core of the native cuisine, and is always a crowd-pleaser. I highly recommend this and all her other cookbooks as a must-have for South Indian cuisine.

For more recipes from this amazing cookbook, click here.

Southern Flavours is another cookbook from Chandra Padmanabhan that I adore. The recipes are varied across the southern states of India, and each recipe turns out very well. The recipes, like this one, are authentic and wonderfully flavoured. This cookbook is for those who want to go beyond the ordinary and enjoy very localised cuisines from the South.

For more recipes from this cookbook, click here.

This cookbook on South Indian dosa is a very specialised cookbook from one of my favourite chefs. Every recipe is authentic, and this book is written with a depth of knowledge and understanding of the different cuisines in South India. This pancake recipe, like the other dosas and adai recipes from this cookbook, makes this cookbook essential for those who enjoy this type of dish.

For more recipes from the fabulous cookbook, click here.

Ingredients:

2 tablespoons oil

1/2 teaspoon mustard seeds

5-6 dried red chillies, or to taste

1 teaspoon split black gram (urad dal)

1/4 teaspoon asafoetida

1/4 cup grated coconut

1 tablespoon tamarind concentrate

1/2 cup shelled, roasted peanuts

Salt, to taste

3-4 tablespoons water, or as needed

Heat the oil in a small pot on low heat. Add the mustard seeds and fry for 10 seconds. As soon as they begin to pop, add the chillies and gram and fry for an additional 10 seconds.

Add the asafoetida and coconut and fry until the coconut is lightly caramelised. Add the tamarind and cook for 2 minutes. Remove and cool completely.

Add the cooled mixture to a small blender with the peanuts and three tablespoons of water—Blitz to a smooth chutney.

Serve at room temperature, garnished with additional peanuts.