Peanut Chutney / Verkadalai Chutney
Here wherever we go to Indian Restaurants, there will be Peanut chutney instead of coconut chutney. But the taste will be equally good as coconut chutney. Also since the coconut is little expensive we often make this Peanut Chutney. 🙂
Time of Preparation : 10 to 15 minutes
Spice level : 3
No of Servings : 3
Ingredients:
- Peanuts – 1 Cup
- Red Chillies – 5 (according to spice level)
- Garlic – 2 cloves
- Tamarind – small marble size
- Coconut – 2 tbsp (optional)
- Salt – to taste
- Oil – 1/2 tsp
For Seasoning:
- Oil – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – a few
Method of Preparation:
- Dry roast the peanuts and remove the skin.
- Heat oil in a pan and fry the red chillies. Toss the garlic for a minute and add the coconut.
- Turn off the heat and let them cool.
- Grind them along with the roasted peanuts and tamarind by adding water to get a slightly coarse paste.
- Heat oil in a small pan and add the seasoning items and mix it with the chutney.
- Serve with hot idlis, dosas, pongal and upma.
Note:
- We can use green chillies instead of red chillies or the both.
- Adding garlic is also optional.
14 Comments
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tempting tangy chutney
Looks creamy and yummy
my fav too….luv ur version too…
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Simply love this chutney with crispy dosas.
Nice Chutney.I add little chana dal too.
Chutney looks awesome… It is my favourite..:)
Reva
Mouthwatering recipe, this looks so good.
love this chutney..looks tempting.
You have not mentioned what to do with the Tamarind.. Sorry I am just learning to cook.. So I don’t know..
Sorry Uma for taking this long to reply..Sorry for the confusion..You have to just grind the tamarind along with the peanuts..
Turned out real good, i kinda tweaked the spice with a combo of red and green chilli, added some roasted sesame seeds and fresh corriander leaves and stalks… .
Going to keep some roasted peanuts around now, this is a quick fix im going to go to more frequently
Thank you so much atupil and so nice to hear that chutney has turned out well..
Thank you all for your wonderful comments.
nice its really tangy