Peanut Chutney is a very popular chutney in my home state Andhra. Its a great side for Dosa, Idli, Upma Pessarattu and Pongal. Peanuts are rich in nutrients and have high protein content. Peanuts are a good source of niacin, which contribute to brain health and blood flow.
Its my all time favourite chutney. Given all the nutritional facts I tend to make this chutney more often than the coconut chutney.
You can serve the Peanut Chutney with
Peanut Chutney Recipe:
- Roasted Peanuts – 1 cup
- Onion- ¼th chopped
- Green chilly – 4
- Ginger-½ inch
- Cumin seeds – ½ tsp
- Tamarind pulp to taste
- A handful of coriander leaves
- Salt to taste
Tempering Ingredients –
- 1 tsp oil
- ½ tsp mustard seeds
- ½ tsp chana dal
- ½ tsp cumin seeds
- 1 dry red chili
- a pinch of asafoetida
Procedure: In a pan add two tsps of oil, when it gets hot add the onion, slit green chilly and ginger. Fry till onion gets soft. Turn off the heat.
When the mixture cools down put these ingredients, roasted peanuts, coriander leaves, tamarind pulp, salt and some water in the mixer. Grind till smooth.
Tempering: Heat oil and add the mustard seeds. Once the mustard pops. add the chana dal and fry for 30 seconds. Add the cumin seeds, red chili and curry leaves. Fry for another 45 seconds. Add a pinch of asafoetida and switch off the stove. Add the tempering to the ground chutney. Taste and adjust the seasoning.
Serve the peanut chutney with idli or dosa.
Few different dosa recipes with which this chutney can be served –