Posted in accompaniment

Peanut Chutney Recipe

imageMain ingredients used in recipe for peanut chutney are roasted peanuts and curry leaves. Apart from them, desiccated coconut has been added for sweetness and lemon juice has been added for tangy taste.

This is a quick and easy to cook recipe. It serves as an ideal accompaniment for south indian dishes like idli, dosa, uttapam etc.

I read this recipe in one of the GoodFood India magazines. My husband and son love roasted peanuts, so I tried this recipe as soon as I could and they simply relished it. I have made some changes to the original recipe. Hopefully, you will relish it .

Now, let me share some facts about healthy ingredients of Peanut chutney…

Peanuts are a good source of monounsaturated fats and contains good quantity of protein, vitamin E, niacin, folate etc.

Curry leaves are considered to be of great medicinal value. They have anti-inflammatory and antioxidant properties. Curry leaves are considered to be good for skin and help in digestion as well.

Yields : 2/3 Cup (Approx.)

INGREDIENTSimage

  • 1/3 Cup Peanuts (Roasted and Peeled)
  • 1 /2 Big Onion (Chopped)
  • 1 Green Chilli (Chopped)
  • 1 Tsp (Grated) Ginger
  • 12 Curry Leaves
  • 3/4 Tsp Mustard Seeds
  • 1/8 Tsp Turmeric Powder
  • 2 1/2 Tbsp Dessicated Coconut
  • 1 Tbsp Lemon Juice
  • Salt
  • 1 Tbsp Cooking Oil

METHOD

  1. Heat oil in a frying pan and add mustard seeds, green chillies and curry leaves.
  2. Cook for a minute and add chopped onion and grated ginger.
  3. Cook for 3-4 minutes and subsequently, add turmeric powder and roasted peanuts.
  4. Cook further for 2 minutes and add desiccated coconut along with 2-3 tablespoons of water. Adding water will prevent coconut from burning.
  5. Add salt and mix all the ingredients.
  6. Turn off the heat and cool contents of frying pan.
  7. Transfer contents to a grinder-jar and add 2-3 tablespoons of water. Grind till you receive a smooth paste. Add a few tablespoons of water if you have difficulty in grinding the contents of jar/ find chutney to be thick.

NOTES

  • You an roast peanuts in a nonstick pan with 1/8 tsp of oil at low-medium flame. It takes approximately 10-15 minutes. Keep on stirring in between so that peanuts do not get burnt. Let peanuts cool down and rub them with fingers to remove their skin. Roasted peanuts can be stored in an airtight container for future use.
  • You can add more green chillies if you prefer spicy chutney.

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