Tuesday, 16 December 2014


Peanut Chutney


Red Peanuts                                      -1/2 cup
Roasted bengal gram (chana dal)         -2 tblspoon
Urad dal                                                  -1 tspoon (Split & washed black gram)
Green chillies/Red chillies                       -2
Salt                                                      -As required
Oil                                                            -1/2 tspoon
Water                                                       -As required

To temper the chutney:

Oil                                                        -1 tspoon
Mustard seeds                                    -1/4 tspoon
Asafetida                                               -1 pinch
Curry leaves                                       -5-6 roughly torn


Heat 1/2 tspoon oil in a pan and tip peanuts in it.
Roast the peanuts in medium flame. in a minute or 2 peanuts will start to crackle.
Now add chana dal and Urad dal into it and roast them until they get brown. Do not burn them.

Now cool down the dal and peanut mix.
Take a small chutney jar or blender jar and tip dal and peanut mix in it.
Now add green/red chillies, salt in the blender.

Pour some water to it and grind it to smooth consistency. Make it to thick consistency not runny.
Now heat 1 tspoon of oil in a tadka pan and add mustard seeds, curry leaves and asafetida into it. Once mustard seeds start to splutter add this tempering to peanut chutney.
Chutney is ready and can be served with idli, Dosa, Vada, Uttapam or Pakoras.

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