Thursday, September 21, 2017

Peanut Chutney | Verkadalai Chutney | Chutney Recipe

Peanut Chutney, an easy accompaniment for idli,dosai or any south indian breakfast made from peanuts and coconut. If you have roasted peanuts in hand, then literally within few minutes, your chutney would be ready. Here the proportion of peanut to coconut is really up to you, usually i have used nearly equal amount of both just because we like that way. But you can add more or less of peanut as per your liking. I have seen people making this chutney even without coconut too, so it's really your choice.

Peanut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Peanut(roasted,unskinned) - 1/4 cup
Coconut(bits) - 3 tbsp
Red chili - 2
Garlic - 1
Tamarind - 1 pea size
Salt - to taste
To Temper
Oil- 1 tsp
Mustard & Urad dal - 1/4 tsp
Curry leaves - few 

Procedure
Take all the ingredients, add peanut,garlic, chili,tamarind into the mixie jar and grind into coarse mixture.Then add the coconut,salt & required water to grind smooth.Grind into smooth paste, transfer into bowl. Temper the ingredients listed under "To Temper" and add into the chutney.Tada, your peanut chutney is ready. Taste great with idli,dosa or upma.
Notes:
  • If you have raw peanut, then dry roast it in medium flame until nice aroma comes, let it cool and then use.
  • Adjust the chili quantity as per your liking.
  • As i'm ran out of grated coconut,i used coconut bits, if you have grated coconut,use it for easy grinding.


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