Peanut Chutney Recipes

PEANUT CHUTNEY | GROUNDNUT CHUTNEY

Steps:

• Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
• Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
• Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.
• To the same oil, add the peanuts.
• Stirring often roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
• Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
• Add sesame seeds and mix. Switch off heat. Set aside the pan to cool the chutney ingredients at room temperature.
• When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
• Add water in parts and blend to a smooth consistency.
• Remove peanut chutney in a bowl.
• Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
• Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
• Rice: You can also have it as a side condiment with some steamed rice.
• Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.
• Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.

PEANUT CHUTNEY (PALLI CHUTNEY / GROUNDNUT CHUTNEY)

Steps:

• Dry roast the peanut on medium-low heat with stirring constantly for even browning.
• Roast until slightly brown and you see a few brown spots here and there. Remove it to a plate and keep it aside to cool.
• In the same pan heat oil on medium heat. Once hot add garlic, green chili, curry leaves and onion. Sprinkle a little salt to speed up the cooking process.
• Saute until onions are soft and translucent or light pink. Remove it to the same plate and let it cool down slightly.
• Transfer the cooled peanuts and onion mixture into the grinder or blender jar. Add water, remaining salt, dry coconut, and tamarind paste. Grind into a smooth puree and transfer it to a bowl.
• To make the tempering, heat the oil in a small tadka on medium heat. Once hot add mustard seeds and let them splutter.
• Add cumin seeds and let them sizzle and brown up slightly.
• Add hing. Immediately add dried chilies and curry leaves. Fry for 20-30 seconds.
• Add this tempering to the prepared chutney. Stir and it is ready to serve.

PEANUT CHUTNEY

Steps:

• Toast peanuts in a pan over medium heat for 5 minutes.
• Sprinkle chili powder, sugar, cumin seeds, and salt over the peanuts, and mix well.
• Transfer to a food processor and process until creamy.

SHENGDANA CHUTNEY (DRY PEANUT CHUTNEY)

Steps:

• Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.