Peanuts, ? also known as groundnuts, belong to the legume family and are actually not nuts. Peanuts are rich in protein, fat, and various healthy nutrients. However, being high in fat, this legume is a high-calorie food and should not be eaten in excess.
Here is an easy way to use peanuts just like peanut butter but an Indian version called chutney. Peanut chutney is a mildly spicy, tasty side dish that can be used with several snacks and breakfast foods. If you are bored of normal coconut chutney, this chutney could be a good substitute. A very tasty and good replacement for coconut chutney, as it would not get spoiled in lunch boxes. This chutney can be stored for 4-5 days in the refrigerator and used as a quick side dish for the evening snacks.
This red chutney makes it special as it has slightly garlicky flavor and made along with peanut skin. Peanut skins have an abundant amount of natural antioxidants and a high content of dietary fiber, so adding peanut skins to your increases it’s nutrient content.
Enjoy this chutney with idly/dosa/vada or your favorite breakfast dish or for an evening snack like bajji /pakoras.
HOW TO MAKE PEANUT CHUTNEY STEP BY STEP:
1.Heat pan on low-med flame and add in peanuts, dry red chili and garlic.
2. Dry Roast until peanuts change color and turn crispy, for about 3-4 mins. Let the roasted mixture, cool down completely before grinding.
3. Once cooled, add to a mixer jar along with dalia(roasted chana dal), tamarind, salt, and water. Adjust the consistency of the chutney as per ones taste by adding little water at a time while grinding. Grind to a slightly coarse paste(tastes good when coarse than smooth).
4. To season, heat a tsp oil in a pan, add the mustard seeds once it crackles add curry leaves, asafoetida/hing, red chili. Remove and pour it over the chutney.
5. Add prepared seasoning over chutney, mix and serve with breakfast foods like idlis/dosas/roti and several snack foods. (In the above pic I served peanut chutney with red rice dosa).
Peanut Chutney | ಕಡಲೆಕಾಯಿ ಚಟ್ನಿ | Shenga Chutney | Groundnut Chutney
- 1 cup Peanut
- 3 Dry Red Chili
- 2 Garlic cloves
- a small piece Tamarind
- 2 tsp Roasted Chana Dal (Dalia)
- Salt (to taste)
- Water (as required)
- 1 tsp Oil
- ½ tsp Mustard Seeds
- few Curry Leaves
- a pinch Asafoetida / Hing
- 1 Dry Red Chili
- Over medium heat dry roast peanuts, garlic and red chili in a frying pan for about 3-4 mins. Set aside and let cool.
- Grind the roasted peanut, garlic, red chili along with tamarind, roasted chana dal, and salt. Adjust the consistency of the chutney as per ones taste by adding little water at a time while grinding. Grind to a slightly coarse paste(tastes good when coarse than smooth).
- To season, heat a tsp oil in a pan, add the mustard seeds once it crackles add curry leaves, asafoetida/hing, red chili. Remove and pour it over the chutney.
- The chutney is ready to be served with breakfast foods like idlis/dosas/roti and several snack foods.
- You could add roasted sesame seeds while grinding for a tasty and added on health benefits.
- Peanuts chutney can be stored in the refrigerator for 4-5 days, also good for lunch box, as it would not get spoiled even on hot summer days like coconut chutney.
- Skip adding garlic or replace it with ginger if you don’t like the garlic flavor.
- Adjust water according to the consistency required.
Disclaimer: Peanuts are one of the more common food allergens, so avoid this food if you are allergic to peanut and peanut products.
You might want to try other chutney recipes…
- Watermelon Rind Chutney
- Red Capsicum Chutney
- Cabbage Chutney
- Radish Chutney
- Gongura Chutney
- Coconut Chutney
- Peanut Chutney
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