Peanut chutney is a creamy delight made by grinding peanuts with onions, garlic & chilli and then blending it with tempered spices. Peanut chutney is also called as Groundnut chutney is a great side for tiffin and a great alternate to regular chutneys. How to make Peanut Chutney is explained in this post with step by step pictures and video.
Peanut chutney recipe is simple and will be a definite wonder for those who are trying the first time. Groundnut Chutney is quite popular & common in Andhra and South India. It is popularly called as kadalai chutney in Tamilnadu and Palli chutney in Andhra.
The first time I tasted peanut chutney / groundnut chutney / verkadalai chutney was from a friend during our college days and from then I have been a fan of this creamy chutney. Piping hot soft idlis with any chutney is a staple at home. Today I served it with kadai oothapam.
About Peanut Chutney
Peanut Chutney is a definite try at home when you are tired of regular chutneys or when you want to treat the family with varieties! Peanuts gets creamy when ground and with the sweetness of the onions, the spiciness of garlic and the tanginess of tamarind in the mix gets the chutney to a delight. The mix is then tempered with spices & curry leaves which adds flavour to the chutney.
I have made this recipe tons of times and every time I did not have any leftover of groundnut chutney for later meal. Mittu and Gugu savour it a lot and dip it generously with idli & dosa. People who like peanuts & peanut butter will surely relish this peanut chutney!
Peanut chutney is usually made in skightly running cicnsistency as its very creamy and suits well for packing with tiffin for travel / journeys.
Why Peanuts should be peeled for Peanut chutney?
Peanuts skin if not peeled in the making of peanut chutney will add a slight noticeable bitterness to the chutney which may turn this wonderful dish a flop. I recommend peeling of the peanuts skin to get a tasty & buttery chutney that the entire family will enjoy.
A’int nothing but a peanut
Peeling peanuts is not a hard job when it is dry roasted for 5 minutes and crushed between palms. A shortcut is to buy roasted & peeled groundnuts from store! – The recipe then turns super quick, instant and save the time for family!
The peanut is neither a pea nor a nut!
Similarly Peanut Chutney is not a butter nor a gravy –It’s different! Peanut chutney could be used as a side for tiffin, snacks and sometimes rice and as a spread for bread, roti, rolls!
Peanut chutneyis a superb side for Idli, dosa, pongal, vada, oothapam, Bajji, Bonda, Sevai, Kichadi, Upma, Idiyappam, Adai and try it with Lemon rice, Tamarind rice and Curd rice – for a surprising exquisite experience. It can be served as a single side or also with sambar for tiffin.
Is peanut chutney healthy?
It’s a myth that peanuts are unhealthy. Peanuts are healthy as they contain good fats which help lower cholesterol levels, heart friendly, controls sugar levels. The issue with peanuts is stopping with few of it – so make moderated use of it by making chutney & enjoy it with tiffin.
Related recipes
Peanut Chutney Ingredients
- Peanuts : Choose even sized, fatty medium to big sized peanuts from store. If you have access to tasting it, see if tastes good, oily when chewed. When you are buying skinned fresh peanuts from store roast them well until crisp only then peeling skin would be easy. Allow some time for the roasted peanuts to cool for crushing, else, it may burn your palms. If you are buying peeled, roasted peanuts then slightly roast it and follow the rest of the recipe.
- Oil : Use regular cooking oil (refined sunflower / groundnut / gingely) for making groundnut chutney. Groundnut oil makes the chutney more peanuty!
- Other Ingredients: You can skip urad dal, garlic, tamarind, curry leaves if you do not have it or based on your taste preferences. You can replace small onion with big onion, green chillies with red chillies and chana dal for urad dal based on your inventory availability.
If you have any more questions about this peanut chutney do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this peanut chutney ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Peanut chutney recipe
Ingredients
- 1/2 cup peanuts
- 15 nos small onion
- 2 nos red chillies
- 2 nos garlic cloves
- 1 tsp tamarind
- salt to taste
- water as needed
To temper:
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- a pinch hing
- few curry leaves
Instructions
-
First add peanuts and dry roast it. I had deskinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin.
-
Roast until golden as shown.
-
Transfer to a plate and set aside to cool.
-
Now add a tsp of oil then add onion, red chillies and garlic. Saute until golden as shown below.
-
Add tamarind and saute for a minute then switch off
-
Transfer to a plate and set aside.
-
Cool down completely then transfer to a mixer along with salt and little say 1/4 cup water. You cna add more water later.
-
Grind it smooth and creamy.
-
Transfer to a bowl, add water and adjust consistency.
-
It should be slightly thin so add water accordingly.
-
To make the tadka : Heat oil then add mustard seeds let it crackle then add urad dal let it become golden then add curry leaves and hing. Swirl and switch off.
-
Transfer tadka to chutney.
-
Mix well.
-
Peanut Chutney ready.
Video
Notes
- You can skip garlic if you want but if you are a garlic lover like us so add it.
- Adding tamarind gives a slightly tangy taste to the chutney as peanuts gives a sweet taste.
- Also adding 2 red chillies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chillies.
- I have seen some not removing skin too, its purely our preference. But I feel a slight bitter taste so always remove the skin.
How to make peanut chutney
1.First add peanuts and dry roast it. I had deskinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin.
2.Roast until golden as shown. Brown spots here and there is enough.
3.Transfer to a plate and set aside to cool.
4.Now add a tsp of oil then add onion, red chillies and garlic.
5.Saute until golden as shown below.
6.Add tamarind and saute for a minute then switch off.
7.Transfer to a plate and set aside.
8.Cool down completely then transfer to a mixer along with salt and little say 1/4 cup water. You can add more water later.
9.Grind it smooth and creamy.
10.Transfer to a bowl, add water and adjust consistency.
11.It should be slightly thin so add water accordingly.
12.To make the tadka : Heat oil then add mustard seeds let it crackle then add urad dal let it become golden then add curry leaves and hing. Swirl and switch off.
13.Transfer tadka to chutney.
14.Mix well.
15.Peanut Chutney ready.
Serve with idli, dosa, oothapam etc
Expert Tips
- You can skip garlic if you want but if you are a garlic lover like us do add it.
- Adding tamarind gives a slightly tangy taste to the chutney as peanuts gives a sweet taste.
- Also adding 2 red chillies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chillies.
- I have seen some not removing skin too, its purely our preference. But I feel a slight bitter taste so always remove the skin.
Variations
- Make peanut chutney skipping the tempering part.
- Add equal amounts of coconut with peanut to make a coconut peanut chutney.
- Make it as an instant version by getting store bought peeled & roasted groundnuts.
- Add tomato with onion if you like saucy taste.
- Add tsp of lemon juice for more tangy chutney.
- You can even saute 1/2 tsp each of chana dal and urad dal while sauting onion, garlic.
Storage Suggestions
Peanut chutney can be packed for lunch box, travel / journeys as it holds well for a day. If you have leftover, you can use it for the next by refrigerating it. Sprinkle water & slightly heat to consume after refrigeration.
FAQs
1.What is Peanut chutney?
Peanut chutney is a creamy delight made by grinding peanuts with onions, garlic & chilli and then blending it with tempered spices & curry leaves.
2.How to make Peanut chutney?
Grind roasted & peeled peanuts along with onions, garlic & red chilli to a paste. Heat oil and add mustard seeds, urad dal & curry leaves and allow them to crackle.Transfer it to the peanut paste, add required salt and mix well to make peanut chutney.
3.Can I add channa dal? Can I skip urad dal?
Very much – Add ¼ tsp of chana dal at the time of tempering along with urad dal & other ingredients. You can skip urad dal, garlic, tamarind, curry leaves if you do not have it or based on your taste preferences. You can replace small onion with big onion, green chillies with red chillies and chana dal for urad dal based on your inventory availability.
4.How do I know if I had made a good peanut chutney?
If the chutney had come out creamy, peanuty taste ivorish / light brown shade and non-bitter then you have made good peanut chutney!
5.Why does my peanut chutney tasting slightly bitter?
Reasons for bitterness could be
- Over roasted peanuts
- Peanuts with skin
- Peanut variety which are very small and not tasty when consumed alone
- Less quantity of onion or over roasted / fried spices
- If the peanut you are used are old in stock
The post Peanut chutney | Groundnut chutney appeared first on Sharmis Passions.
from Sharmis Passions https://ift.tt/3dY19V7
via KITCHEN MASALA
No comments:
Post a Comment