Peanut Chutney

Peanut/groundnut chutney is an excellent accompaniment with idli and dosa. This is a quick and spicy dip to go well with the south Indian breakfast dishes when you fall short of coconut. 

These nuts can be enjoyed roasted, boiled, salted, or sweetened. Boiling, in fact, enriches their nutritional and antioxidants profile. Peanuts are rich in monounsaturated fats, the type of fat that is emphasized in the heart-health. It is said that peanuts are good source of vitamin E, niacin, folate, protein and manganese. Niacin is an important B vitamin that helps to convert food to energy, aids with the digestive and nervous system, and helps the skin.

Ingredients
1 cup peanuts
2 green chillies
1 dry red chilli
2-3 garlic cloves
1/2 tsp cumin seeds
Tamarind pulp to taste
2 springs curry leaves
1 tsp oil
Salt to taste
Water as required

Method

• Dry roast peanuts on a low to medium flame for 3-4 minutes and keep aside.
• In the same pan, heat oil add chopped garlic and fry for a minute. Now add cumin seeds, red chilli, chopped green chilli, curry leaves and fry again for a minute.
• Let this mixture come to room temperature.
• Add all the ingredients into a small blender and grind the chutney to a smooth paste by adding water.
• Set the consistency as desired by adding little or more water.
• Serve peanut chutney with idli, dosa, medu vada, uttapam or just with anything.

For more chutney recipes do visit beerakaya kobbari chutney, no oil tomato chutney.