Time and servings
Time and servings
Nutrition
Nutrition
Per servings.
About
It is a simple and healthy chutney recipe made with peanuts, herbs, and spices for most of the South Indian Breakfast Recipes. In other words, Peanut Chutney is a simple and tasty coconut chutney alternative for Idli, Dosa, and Pongal. It is quick and easy to prepare, but the most interesting part is the shelf life. Basically, it has a longer shelf life when compared to coconut-based chutney and hence a popular choice in Western India. There are multiple ways to prepare the Peanut chutney and this post covers two basic and popular ways of preparing this chutney. The most common way is to prepare with just roasted peanuts and other spices and herbs. But the same chutney is extended by adding fresh coconut grate to make it more flavored chutney. Additionally, the same chutney can also be done with an equal proportion of peanuts and roasted chickpeas or Putani.Ingredients
for Peanut Chutney - Type 1:
- 2 tsp oil
- 2 shallots onion (sliced)
- 1 garlic
- ½ cup roasted peanuts
- few coriander
- few mint
- 4 chilli
- small tamarind
- ½ tsp salt
- ½ cup water
for Peanut Chutney - Type 2:
- 2 tsp oil
- 2 tbsp urad dal
- 2 tbsp chana dal
- 3 dried red chilli
- ½ cup roasted peanuts
- 2 tomato (sliced)
- ½ tsp salt
- ½ cup water
for Tempering:
- 2 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 1 dried red chilli (broken)
- few curry leaves
Instructions
How to make Hotel Style Peanut Chutney:
- Firstly, in a pan heat 2 tsp oil. saute 2 shallots onion, 1 garlic until it shrinks slightly.
- Add ½ cup roasted peanuts and saute well.
- Also add few coriander, few mint and 4 chilli.
- Saute until the coriander shrinks slightly.
- Cool completely, and transfer to the mixer jar.
- Add small tamarind, ½ tsp salt and ½ cup water.
- Grind to smooth paste adding water if required.
- To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
- Pour the tempering over the chutney and mix well.
- Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.
How to make No Onion, No Garlic Peanut Chutney:
- Firstly, in a pan heat 2 tsp oil. add 2 tbsp urad dal, 2 tbsp chana dal and 3 dried red chilli.
- Roast until the chilli puffs up and dal turns golden brown.
- Further, add ½ cup of roasted peanuts and roast for a minute.
- Also, add 2 tomatoes and saute until the tomato turns soft and mushy.
- Cool completely, and transfer to the mixer jar.
- Add ½ tsp salt and ½ cup water.
- Grind to smooth paste adding water if required.
- To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and a few curry leaves.
- Pour the tempering over the chutney and mix well.
- Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.
Step-by-step
1
Firstly, in a pan heat 2 tsp oil. add 2 tbsp urad dal, 2 tbsp chana dal and 3 dried red chilli.
2
Roast until the chilli puffs up and dal turns golden brown.
3
Further, add ½ cup of roasted peanuts and roast for a minute.
4
Also, add 2 tomatoes and saute until the tomato turns soft and mushy.
5
Cool completely, and transfer to the mixer jar.
6
Add ½ tsp salt and ½ cup water.
7
Grind to smooth paste adding water if required.
8
To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and a few curry leaves.
9
Pour the tempering over the chutney and mix well.
10
Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.
Video
Notes
- Firstly, make sure to dry roast the peanut and remove the skin. Also roasting the peanuts in the oil gives good flavour.
- Also, the chutney thickens after some time. So adjust the consistency as required.
- Additionally, I have prepared chutney slightly, as the peanut will submerge the spiciness.
- Finally, the Peanut Chutney Recipe tastes great when peanuts are roasted well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/peanut-chutney-recipe-groundnut-chutney/