Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Some Information About Peanut Chutney
Chutney is a spicy side dish used for crepes, idlis, pancakes, and cooked rice. Chutney varieties are somewhat limitless, meaning that there are A LOT of them. Peanut chutney is a popular version because of its rich flavor.
Peanut chutney can be made in less than ten minutes. Roasted peanuts, coconut, ginger, green chili, some sugar (optional), and salt are the main ingredients used in this sauce. Tempering is a must for this chutney.
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Serves four people
- 1/2 cup peanut, dry roasted
- 3/4 cup coconut, grated
- 1/2 inch ginger, cut in pieces
- 3 green chilis
- 1/4 inch tamarind, soaked in water or 1 teaspoon tamarind pulp
- 1/2 teaspoon salt, or as per taste
- 1/4 teaspoon sugar, as per taste, optional
For the tempering:
- 1 teaspoon oil/ghee
- 1/2 teaspoon dehusked split black gram
- 1/2 teaspoon mustard seeds
- 6 curry leaves
- 1 pinch hing/asafoetida powder
- Dry-roast the peanuts. This takes about 3 to 4 minutes on low fire. Cool the peanuts completely.
- Take the grated coconut, peanuts, tamarind, green chili, ginger, sugar (optional), and salt in a mixer or grinder. Grind, adding water as needed, to get a near-smooth paste.
- Transfer it into a bowl. The chutney should be neither thick nor thin. Adjust the consistency by adding water to it.
- Now is the time for tempering. Heat oil or ghee in a hand pan. Add mustard seeds to it. Let them crackle. Add split black gram, a pinch of hing, and curry leaves. Saute on low fire till black gram turns golden. Turn off the fire. Pour the tempering on the chutney.
- Mix the tempering at the time of serving. Serve this chutney with hot crepes, idlis, flatbreads, puris, or with hot rice.