Peanut Chutney recipe is very easy and quick. This chutney is healthy as well as delicious, served with Dosa/ Idli/ Uttapam. There are several variations for preparing this chutney. You can add desiccated coconut or grated dry coconut also in it. But this peanut/ groundnut chutney without coconut goes well with other snacks also like pakoras, vada, upma etc. Even with Paranthas it goes well. It can be stored for 4-5 days in the refrigerator and eaten. Here is the recipe with step by step instructions and pictures.
1. Ingredients Preview. Firstly, remove the skin of roasted peanuts completely. I have used roasted peanuts but if you are using raw peanuts then dry roast them on low to medium flame till the peanuts start to separate the skin.
2. Add peanuts, green chili and salt to the grinder jar.
3. Then add lemon juice to it.
4. Blend it to smooth consistency by adding water as required.
5. For preparing its tempering, heat oil in pan and then add mustard seeds ans curry leaves to it. Let them splutter.
6. Then add Kashmiri red chili powder to it.
7. Pour the tempering over peanut chutney.
8. Mix it well.
9. Peanut chutney is ready to serve. Enjoy it with Dosa or Idli.
0 servings
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