Wednesday, 25 September 2013

Groundnut/Peanut chutney

Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, separate, dose, and vada at my home so I prepare peanut chutney quite often. It is also a decent substitute to coconut chutney. I will have idlis only with peanut I suggest you to try it at least once, and I can bet that you will fall in love with this fantastic combination!  Even my mother wasn't keen on trying it at first, but later she enjoyed to the core.  For breakfast dishes like upma, dosas, idlies etc, I always make the chutney little bit watery if the chutney is for rice I’d make the chutney little bit tight with as little amount of water as possible.

Prep time        : 20 mins            Cook time   : 10 mins               Serves      : 2
Cuisine :Indian, Andhra recipes
Roasted Groundnuts/peanuts
1 cup
Red chillies
Small onion
2 medium
Cumin seeds
½ tsp.
Garlic pods
Marble size
½ cup
½ tsp.(to taste)
 To temper
1 tsp.
Mustard seeds
¼ tsp.
Urad dal
1 tsp.
Curry leaves

1. Dry roast peanuts in a pan.  Let it cool down, and then remove the skin. Take roasted peanuts in a blender/food processor. Grind the mixture coarsely.Now add cumin seeds, garlic pods, small onions, red chillies to it.ground12. Grind everything to a coarse powder with salt and tamarind Grind into fine paste. Add water while grinding as required.Take oil in a pan. Add mustard seeds, urad dal and curry leaves. Add tempering in the chutney.ground2 3. The yummy chutney is ready to serve.IMG_20130923_080140 Notes
You can add cilantro while grinding. You can cool it down the peanuts after frying and remove the skin, just by rubbing in hands. Even with skin its tastes good only.
While grinding, you can add 1 or 2 tsp. grated coconut to enhance the taste. Red chillies can be replaced by green chillies also.

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