Peanut chutneyย is a quick chutney (dip) for any South Indian breakfast, like idli, dosa, etc. It hardly takes 5 minutes to make this yummy chutney. This is vegan and gluten-free.
Peanut Chutney | Groundnut Chutney
This is an easy substitute for coconut chutney. You can add freshly grated or desiccated coconut to the peanut chutney, but you can also make only peanut chutney without coconut.
I always keep groundnuts or peanuts at home because we often make Kanda poha, and nuts are an essential ingredient. At the same time, scraping coconut from the shell is one of the most challenging tasks for me. You can also use store-bought fresh grated coconut for chutneys. I won't recommend using frozen desiccated coconut, as it won't give the desired flavor.
Otherwise, this peanut chutney is an easy substitute for coconut chutney. It goes well with any adai, dosa, idli, and so on, so I prefer making it. You can also store it for a week or so.
This chutney also contains Bengal gram, urad dal, or black gram lentils, which gives it a nutty flavor.
Read other chutney recipes here:-
How to make peanut chutney?
Heat oil in a pan. Add cumin seeds, chilies, dal, and garlic. Saute for 1 -2 minutes on medium flame, stirring them. Remove and keep them aside.
Next, add peanuts to the pan and dry roast for 3 - 4 minutes on low, medium flame, stirring them in between. Once the peanuts are aromatic with a little charred skin, remove them to a dry plate and allow it to cool.
Now rub the peanuts lightly to shed their skins. Remove the peanuts without the skin. Transfer all the roasted contents into a blender jar. Add 1 tbsp of tamarind pulp and blend them into a fine paste. Tamarind paste is optional, but it adds a nice tangy flavor to the chutney. Taste and add salt to taste.
In the end, prepare a tempering of mustard seeds, curry leaves, and dry red chilies in 1 tsp oil. Then, add the tempering to the chutney.
Peanuts Chutney Recipe
Peanut Chutney
Equipment
Ingredients
- 1 cup Peanuts dry roasted
- ยผ cup Chana dal
- 1 tbsp Dhuli Urad Dal
- 1 tbsp Tamarind pulp
- ยฝ tsp Mustard Seeds
- ยฝ tsp Cumin seeds
- 5 - 6 Curry leaves
- 4 Garlic pods
- 4 Dry red chillies
- 3 tsp Oil (1 tsp for tempering)
- 1 tsp Salt
- 1 pinch hing asafoetida
Instructions
- Dry roast peanuts till it's aromatic and changes color.
- Remove to a clean plate and allow it to cool for some time.
- In the meanwhile heat oil in a pan.
- Add bengal gram, black gram (urad dal), dry red chillies, garlic pods.
- Roast till lentils are little brown and aromatic.
- Once done, transfer it to the blender jar.
- when nuts became cold, rub it gently to remove skins.
- Then add to the blender jar along with lentils.
- Add in tamarind pulp (imli), add water as required and blend it to smooth puree.
Prepare tempering
- Then heat oil in a tadka pan.
- once oil is hot, add cumin seeds, mustard seeds and let them crackle.
- Add a pinch of hing, curry leaves, dry chillies and saute for 5 - 10 seconds.
- Remove from heat.
- Add tadka to the chutney and give it a nice stir.
- Dilute it to the desired consistency by adding water as required.
Nutrition
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