Peanut Chutney - With Coconut
Sunday, May 10, 2020
We South Indians love our chutneys. Every South Indian household will have their own repertoire of Chutneys. Some are eaten with the usual Idli/Dosa while some are eaten with Rice.
I use a lot of peanuts in my cooking. I love the flavor it imparts. I am going to share my Mum's version of Peanut Chutney today. A simple recipe made with roasted peanuts & Onions. There are of course several versions of this recipe, one made with the addition of Garlic & Red chilies & there is another version which does not need coconut. They all taste good.
Peanut Chutney can be eaten with Idli/Dosas/Akki Rotti/Ragi Rotti/Paddu/Utthappam but they taste best with Paddu/Paniyaram & Ragi Rotti (Finger Millet Roti from Karnataka)
You Will Need:
You Will Need:
- 1 big Onion
- 2 handfuls of Raw Peanuts
- Half cup Grated Coconut
- 8-10 Green Chilies
- 1 inch ball of Tamarind
- 1 teaspoon Mustard seeds
- A sprig of Curry Leaves
- 3-4 dry Red Chilies
- A big pinch of Asafoetida/Hing
- 1 tablespoon Cooking oil
- Salt as per taste
How To:
In a pan, Dry roast Peanuts on medium flame until they change color slightly & aromatic. It should take about 4 minutes. Transfer to a bowl & set aside
In the same pan, heat oil. Add chopped onions & green chilies & sauté until the onions are soft. Allow it to cool
In a mixer/grinder jar, add onions, peanuts, grated coconut, Tamarind & salt. Add little water & grind into a smooth chutney like consistency
In a pan, heat 1 teaspoon oil, once hot, splutter mustard seeds, Asafoetida, Broken red chilies & curry leaves. once the curry leaves are crisp, turn off the heat & add the tempering into the chutney & mix well
Serve with Idli/Dosa/Paddu/Akki Rotti/Ragi Rotti
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