Peanut Chutney Recipe | Groundnut Chutney | Gomathi Kitchen | Verkadalai Chutney

Spice Up Your Meals with Creamy Peanut Chutney – South India's Flavorful Delight
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Peanut chutney, also known as groundnut chutney, is a delightful South Indian condiment that adds a burst of flavor to your meals. This versatile chutney is incredibly easy to prepare and pairs perfectly with dosas, idlis, or even as a dip for snacks.

To make this savory chutney, start by roasting a cup of peanuts until they turn golden brown. Allow them to cool and then remove the skin by rubbing them between your hands. This step enhances the nutty flavor of the chutney. Next, heat a little oil in a pan and sauté some mustard seeds, urad dal, and dried red chilies until they become aromatic. Add a handful of curry leaves and chopped onions, and cook until the onions turn translucent.

Now, blend the roasted peanuts with this mixture, adding tamarind pulp, salt, and a touch of water. Blend until you achieve a smooth, creamy consistency. Adjust the water to get your preferred thickness. Finally, give it a quick tempering of mustard seeds, urad dal, and curry leaves in hot oil.

The result is a rich, nutty, and slightly spicy peanut chutney that will elevate your meals with its delectable taste. Enjoy this Peanut Chutney as a delightful accompaniment that adds depth and zing to your South Indian dishes.

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Peanut Chutney Recipe | Groundnut Chutney | Gomathi Kitchen | Verkadalai Chutney

Difficulty: Beginner Prep Time 5 min Cook Time 10 min Rest Time 10 min Total Time 25 mins
Servings: 3
Best Season: Suitable throughout the year

Description

Nutty Bliss: South Indian Peanut Chutney 

Ingredients

Main Ingredients

To Temper

How to make Peanut Chutney Recipe

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  1. Heat a pan & roast the peanuts 6 to 7 mins and you need to keep tossing often to prevent burning.

  2. Roast until it becomes crisp

  3. Once it roasted transfer to the plate ,let it cooled down, Then remove its skin to some extent.

  4. Heat the pan with 1 Tsp Oil, then add tamarind, red chilies and Few curry leaves

  5. Roast for 30 secs till it begins to change color.

  6. First blend the roasted ingredients the add peanuts & coconut.

  7. Add water and blend it to a slightly smooth paste.

  8. For tempering Heat oil, add mustard seeds, when it splutters, add Urad dal and curry leaves, red chili & Asafetida powder

  9. Sauté it for a few seconds and pour the seasoning over the chutney.

  10. Serve as a side dish for Idli, dosa ,bhaji & vada

Note

  • You can also make this chutney into a thick thogayal by increasing the quantity of the coconut. Grind it thick and mix it with rice and eat. It tastes delicious to eat with an appalam or chips.
  • you can 2-3 garlic cloves also the chutney taste is good, It can be added raw the mixie jar if you happen to like the raw flavor of the garlic.
  • Raw, unroasted and unsalted peanuts works the best. So it is always better to use raw peanuts and roast them either on stove top or in a microwave just before making the chutney.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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