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.
You can make a delicious peanut chutney 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.
|Prep time||Ready in||Yields|
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.