Peanut Chutney Recipe or Groundnut Chutney is more or less similar to coconut chutney. Addition of peanuts gives an extra nutty flavor to this chutney. Peanuts have an extremely high source of protein, lowers bad cholesterol and the antioxidants present in the peanuts reduces the chance of stroke. Peanuts are easily available throughout the year and found everywhere in India. This Kadalai Chutney tastes so good with Idli, dosa and can be had as a Thogayal for variety rices also.
Peanut Chutney Recipe
Peanut Chutney Recipe | Groundnut Chutney | Kadalai Chutney
Preparation + Cook Time: 15 minutes | Serves: 2 to 3
- Coconut – ½ cup
- Peanuts – 1/4 Cup
- Red Chilli – 3 to 4
- Tamarind – 1 Small goosebery size
- Garlic – 2 pods
- Salt – To taste
- Mustard Seeds- 1/2 tsp
- Urad Dal – 1/4 tsp
- Curry Leaves – Few
- Hing – 1 Pinch
- Oil – 1 tsp
1. In a pan, dry roast peanuts till golden brown in very low flame. Let it cool. Remove the skin of peanuts by rubbing it with your hands. Blow away the skin.
2. In a mixer add peanuts,red chilli, grated coconut, tamarind, garlic and grind it. To this add salt, pour water little by little and blend it to a smooth paste. Transfer the chutney to a bowl and temper with all the ingredients listed in the table ‘To temper’ .
This Peanut Chutney goes very well idli or crispy dosa.
Kadalai Chutney
1. Adjust red chilli according to your spice level.
2. You can replace red chilli with green chilli’s.
3. Don’t skip tamarind which enhances the taste of the Groundnut chutney.
4. Garlic pods can be substituted with a piece of ginger.
5. Remove the skin of peanuts or else it will give a bitter taste. Some prefer to grind with the skin.
6. Don’t use raw groundnuts, always dry roast and grind it.
7. You can skip coconut, add 3 to 4 shallots just saute and grind it with other ingredients.
Groundnut Chutney
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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