Peanut Chutney

Name: Peanut Chutney
Total time: 600 s
Yield: 3 people
Cuisine: American
Ingredients: 3/4 cup Peanuts; 2 Garlic cloves; 2 Red chili(spicy); 1 Bydagi red chili (optional for color); Small piece of tamarind; To taste Salt; As needed water; For Tempering :; 1 tbsp Oil; 1/4 tsp Mustard; 1 tsp Urad dal; 1 Red Chili; 1 sprig Curry leaves; Pinch Hing

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #Week12 #Peanut

Peanut Chutney is quick, easy to make and delicious recipe of chutney made with peanuts that can be served with idli, dosa, uttapam, pongal or upma for a wholesome healthy meal. This delicious peanut chutney is protein packed and boosts the nutrition profile of breakfast or dinner. It is excellent substitute for coconut chutney.

The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.

Peanuts are dry roasted, skin is removed and used for grinding chutney. That’s a lot of work but the chutney tastes much more nutty, creamy, flavorful and delicious. Peanuts can be roasted in bulk and stored for 1-2 months. And chutney can prepared in jiffy for breakfast or dinner.

Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.

If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

#GA4 #Week12 #Peanut

The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.

Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.

If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#GA4 #Week12 #Peanut

The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.

Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.

If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

#GA4 #Week12 #Peanut

The sweet nutty flavor of peanuts are perfectly balanced with heat from red chili and tanginess from tamarind. The blend of flavors is finger licking good.

Roasted peanuts are grounded to fine paste with garlic, red chili, tamarind and salt. Grounded chutney is diluted with water and tempered with mustard and urad dal tadka.

If you love peanuts, you would go Gaga over this South Indian recipe of Peanut Chutney. Do try once and would end up making many a times.

Saved

Ingredients

10 minutes

3 people

3/4 cupPeanuts
2Garlic cloves
2Red chili(spicy)
1Bydagi red chili (optional for color)
Small piece of tamarind
To taste Salt
As neededwater
For Tempering :
1 tbspOil
1/4 tspMustard
1 tspUrad dal
1Red Chili
1 sprigCurry leaves
PinchHing

Saved

Steps

10 minutes

1

Dry roast the peanuts on medium until skin start to separate.
2

Remove on to a plate and let it cool down. Remove the skin completely. (With skin texture of chutney differs and it will not be very smooth)
3

Transfer peanut to mixer jar along with red chili, Bydagi red chili, garlic, tamarind and salt.
4

Grind it to a coarse powder. Then add water and grind to a fine paste. Transfer the chutney to serving bowl. Add water and adjust consistency.
5

Prepare tempering by heating oil. Add in mustard, urad dal, curry leaves, red chili, and hing. Roast until dal are crispy. Pour it over the chutney and mix well.
6

Serve Peanut Chutney with hot idlis.