PEANUT CHUTNEY, recipe of how to make quick peanut chutney - Pickle and sauces - Chutney - Foodfied

PEANUT CHUTNEY, recipe of how to make quick peanut chutney

by Ritu Sharma 2017-07-29

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Preparation time -10 minutes

Cooking time -5-7 minutes

Serving -5

Main ingredients –peanuts

Cuisine –South Indian

Step by step recipe of peanut chutney – this quick peanut chutney is a good substitute of coconut chutney. It goes very well with idli, dosa, uttappam or any other south Indian meal.

This is really a very quick recipe to make and delicious to taste.

My sister-in-law(supriya) used to tell me about this recipe otherwise I was stuck with my coconut chutney with south Indian meal, but when I tried this chutney I found it so tasty that now I make it often with my idli or dosa.

Here I have roasted the peanuts and then removed the skin from them.

Other ingredients of this peanut chutney are –tomatoes, mint leaves (you can use coriander as the substitute of mint or you can use both), garlic cloves, green chilies, tamarind pulp and salt.

So now if you don’t have the coconut with you and want to eat chutney with your idli, dosa then go for this amazing recipe of peanut chutney.

Also see my other recipes of chutney like – coconut chutney, dry coconut chutney, garlic chutney, saunth chutney, tamatar pudina chutney, green chutney etc….

Ingredients for peanut chutney –

  1. Peanuts/mungfali -1 cup
  2. Tomato -1 medium sized
  3. Pudina/mint or coriander leaves -1 cup
  4. Garlic cloves/lahsun -7-8
  5. Green chilies -3-4 numbers
  6. Tamarind pulp -1 tablespoon
  7. Salt to taste

Ingredients for tempering the chutney –

  1. Oil -1 tablespoon
  2. Mustard seeds/rai -1 teaspoon
  3. Curry leaves -6-7

How to make this chutney –

  1. Roast the peanuts in a thick bottom pan.
  2. Now slightly rub them in between your palm to peel off the peanuts.
  3. Now take all the ingredients in a blender and blend to a smooth paste.
  4. Now heat the oil in a pan.
  5. Temper it with mustard seeds when it splutters add the curry leaves into it.
  6. Now add the grounded paste.
  7. Mix and cook for 5-7 minutes.
  8. Switch off the flame and serve with idli or dosa.

Step by step recipe with pictures –

Roast the peanuts in a thick bottom pan.

Remove from the pan and let them to cool.

Now slightly rub them in between your palm to peel off the peanuts.

It will look something like this.

For making the tamarind pulp add a small piece of tamarind in 1/3 cup of water and leave it for 10 minutes then rub the tamarind and strain it to make the pulp of it.

Now gather all the ingredients in a plate.

Now take all the ingredients in a blender

And blend to a smooth paste by adding ½ cup of water to it. (If you want thin or thick chutney adjust the quantity of water by your choice).

Now heat the oil in a pan. Temper it with mustard seeds when it splutters add the curry leaves into it.

Now add the grounded paste.

Mix and cook

Cook for 5-7 minutes

Switch off the flame and serve with idli or dosa.


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