Peanut chutney or groundnut chutney is a delicious chutney eaten with idli or dosa or any south indian breakfast recipes. It is a perfect side dish chutney for upma, uttapams too…
A video procedure is also shared for this yummy palli chutney.
This chutney is also called as verkadalai chutney or moongfali chutney in some parts of India.
I love to make variety of chutneys and since I hail from south india I love making them.
All the south indian breakfasts like idli, upma, dosa, uttapam, bondas etc… all require chutneys to be served with them and this chutney works well with all the breakfast recipes mentioned.
Eating them without chutneys is definitely not possible and therefore making chutneys with peanuts or coconut is the best way to be served.
Coconut chutney and peanut chutney can be made with many variations and hopefully I add up different variations as I keep updating.
This chutney made here uses onions, green chillies and tamarind which are cooked and added into the chutney to add more flavors to the chutney.
The peanuts are powdered and then the cooked mixture is blended along with peanuts which gives real good taste.
However, peanut chutney can be prepared in many other ways too to be served with rice or brekafast recipes…
Below are the recipe details shared on how to make this yummy groundnut chutney along with the video.
Video procedure for groundnut chutney:
How to make peanut chutney or groundnut chutney for idli dosa:
- 1 cup of peanuts/groundnut
- 1 tbsp oil
- 3-4 green chillies chopped
- 3 medium size onions thickly chopped
- 5-6 medium size tamarind pieces
- salt - to taste
- 1 cup water
- 1 tbsp oil
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 2 dried red chillies
- 5-6 curry leaves
- Firstly, take a wok, heat it, add peanuts into it and dry roast them for few minutes.
- Cool them down, peel the peanuts and rest them aside.
- In a separate pan, add oil and heat it.
- Add chopped green chillies, thickly chopped onions, saute for few minutes on low flame.
- Add tamarind pieces, cook and saute the whole mixture until they turn slight brown or pink in color.
- In a blender, add the peeled peanuts and powder them finely.
- Into the powder, add the cooked mixture of chillies, onions and tamarind.
- Add salt as per taste.
- Add water as per consistency required.
- Blend the chutney into a fine paste.
- Transfer the chutney into a bowl.
- In a sauce pan, add oil and heat it.
- Add cumin seeds, mustard seeds and allow them to pop up.
- Add dried red chillies and stir for few seconds.
- Add curry leaves and let them crackle.
- Transfer this tadka all over the chutney.
- Serve the chutney with idli, dosa uttapam etc...