Peanut chutney is one of the easiest chutney recipes. Long back, I had it at my sister-in-law’s house. She was kind enough to tell me the recipe as well. Since then I have become a great fan of it. It goes well with any South Indian dish be it dosa, idli, uttapam or upma. Peanuts give a nutty taste and grainy texture to the chutney and tanginess comes from curd. Thus it is a perfect culmination of taste and texture that makes it lip smacking.
Peanut Chutney Ingredients
|Fresh curd||¾ cup|
|Coconut||¼ cup, grated (optional)|
|Ginger||1 teaspoon, chopped|
|Mustard seeds||½ teaspoon|
|Red chilies||2, dried|
|Curry leaves||few sprigs|
- Dry roast peanuts on a low flame till a nice aroma arise and it starts changing color. Switch off the flame and transfer it to a plate to cool down. Remove the skin, once cooled.
- Take peanuts, curd, coconut, ginger, green chilies and salt in a blender and churn to a nearly smooth texture.
- For preparing tempering, take oil in a pan. Once it is hot, add mustard seeds. When these start spluttering, add broken red chilies and curry leaves and saute for few seconds.
- Add tempering to peanut chutney.
- Serve peanut chutney with idli, dosa, vada or uttapam.