Peanut or ground nut chutney is my favorite one. India is one of the largest producers of peanuts. In Tamil it is called as Ver Kadalai, Nila Kadalai. In Hindi it is called as Moongphali, Mungfali, Singdhana.
It is mainly used to produce edible oil (Kadalai Ennai in Tamil). Sweets like Chikki, Kadalai Urundai are prepared. It is used to prepare savory like Kadalai Pakoda, used in Mixture the popular south Indian snack. It is also boiled, roasted, fried and consumed.
Here I have prepared a simple chutney with roasted skinned peanuts.
Cooking time: 15 minutes
Ingredients
- Roasted and skinned peanut – 2 table spoon
- Grated coconut – 2 table spoon
- Cumin seeds – ½ tea spoon
- Red chilli – 4 no
- Garlic – 4 to 5 cloves
- Curry leaves – few
- Tamarind – small marble size (adjust as per your taste)
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Curry leaves – few
- Oil – 1 tea spoon
Method
- Fry all ingredients with few drops of oil; grind to a smooth paste.
- Do the seasoning.
- Serve with any snack.
Tips
- Garlic helps to digest easily and gives nice flavor.
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{ 4 comments… read them below or add one }
i usually do this chutney with not with so many ingredients, just a simple version, but yours certainly looks good, love peanuts in any of my dishes…
Just love this peanut chutney with crispy dosas…ymmm!!
Sounds really interesting, i’m going to try this one
my husband loves this chutney very much..sure i ill follow this way by adding garlic..
thanks….