Peanut Chutney Peanut Chutney
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Prep 10 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Dry roasted Peanuts
  • 1 Onion, small, diced
  • 2 tsps Vegetable Oil
  • Asafetida a pinch
  • Salt to taste
  • 1 tsp Black pepper powder
  • 1 tsp Cumin seeds
  • 3 Dry red chilies , broken
  • 2 Garlic cloves, cut into slices
  • 2 tsps Urad Dal
  • 1 tsp Mustard seeds
  • 1 tsp Tamarind powder

Peanut Chutney

Chutney

An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra

Method


Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.

Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.

Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.

Pour mixture in a bowl and serve with idli and sambar.

Peanut Chutney Peanut Chutney
favorite
print
like

Peanut Chutney

Chutney

An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra

Prep 10 minutes
Total 10 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Dry roasted Peanuts
  • 1 Onion, small, diced
  • 2 tsps Vegetable Oil
  • Asafetida a pinch
  • Salt to taste
  • 1 tsp Black pepper powder
  • 1 tsp Cumin seeds
  • 3 Dry red chilies , broken
  • 2 Garlic cloves, cut into slices
  • 2 tsps Urad Dal
  • 1 tsp Mustard seeds
  • 1 tsp Tamarind powder

Method


Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.

Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.

Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.

Pour mixture in a bowl and serve with idli and sambar.