Peanuts are an excellent plant-based source of protein and high in various vitamins, minerals, and plant compounds.
They go by a variety of names, such as groundnuts, earthnuts, and goobers.
Peanut chutney is a great accompaniment for a variety of dishes like dosa, idli, uthappam, vada, upma, bonda or punugulu and so on.
Peanut Chutney
A simple, quick and nutritious accompaniment to a lot of dishes.
Equipment
- Blender
Ingredients
- ½ cup peanuts dry roasted and de-skinned(optional)
- 3 1 inch pieces fresh coconut chopped
- 3 green chilies chopped
- 4 cloves garlic
- 1 tsp cumin seeds
- ¼ tsp tamarind a tiny piece
- salt to taste
- ½ tbsp peanut oil or any oil
- water as required
Tadka or seasoning
- 1 tsp urad dal(split black gram)
- ½ tsp mustard seeds
- 1 dry red chili broken
- 2 strands curry leaves finely chopped
- ½ tbsp peanut oil or any oil
Instructions
- Dry roast the peanuts, once they cool down, rub them in between your palms to de-skin them, de-skinning is optional.
- To a small, add ½ tbsp oil, once hot add the chopped green chilies, garlic and cumin seeds, fry for a minute or 2.
- To a blender jar, add the fried chili-garlic-cumin(without oil), roasted peanuts, chopped coconut, tamarind, salt and little water and blend into a smooth paste. Add water as required, chutney should not be of too thick.
- Take out the ground chutney to a bowl.
- To the same pan used for frying the chili-garlic-cumin, add ½ tbsp oil, once hot add the ingredients mentioned under tadka/seasoning. Fry for a minute or until dal is light brown and pour the tadka over the chutney and serve with dosa/idli/vada etc.
Notes
- Curry leaves help maintain eye health, hastens hair growth, boosts digestion among many other health benefits. Chopping these finely helps in controlling the oil spluttering and easy to eat. Especially makes it difficult for kids or anyone to pick and discard 🙂