Peanut chutney or groundnut chutney is a quick, delicious, and excellent substitute for Coconut Chutney. It is also called palli chutney in Andhra. For South Indian breakfast or idli items we need compulsory one chutney. We always go for coconut chutney, there is no need of sautéing. But we need variations, different tastes of food combos. Chutneys are a quintessential accompaniment to every Indian meal; just make a quick chutney to give the whole meal a lovely flavourful spice kick. Here I’m preparing peanut chutneys without coconut. Peanuts are also known as groundnuts. If you love peanuts, you will go this South Indian recipe of peanut chutney. It is so good. Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut. Along with onions, the other ingredients that are used to give it more flavor are – onion, garlic, dry red chillies, green chillies, coriander leaves, mint leaves, dals and ginger.
The sweet, nutty flavor of peanuts are perfectly balanced with the spices and dal. Serve it with the classic South Indian breakfast of idli, dosa, medu vada, or uthappam for a hearty, wholesome, healthy meal.
There are several variations to this simple peanut-based condiment and varies to region to region. Typically, peanuts are roasted with less or no oil I have added tamarind for a balance of spicy and sour taste.
Yes. Peanut chutney is healthy. A peanut chutney usually also contains tomatoes, onions and garlic, which adds to the concentration of nutrients in the dish. This sour fruit has very high amounts of vitamins B1, B2, B3 and B5 as well as minerals like magnesium, potassium, iron, calcium and phosphorus.
Although, peanuts are rich in plenty of high-quality monounsaturated fats but are completely free from trans-fat. Monounsaturated fats are linked with reducing the growth of bad cholesterol and it also lowers high-density lipoprotein (LDL) level that is detrimental to heart health. The benefits of peanuts sexually for females. Peanuts offer folate, a nutrient essential to the female reproductive system and one that is difficult to get from food sources. This is why peanuts are of particular benefit to women. They’re also a source of biotin, which is a key nutrient to women during pregnancy. Peanuts help prevent heart disease by lowering cholesterol levels. They can also stop small blood clots from forming and reduce your risk of having a heart attack or stroke. Foods with a lot of protein can help you feel full with fewer calories. Both raw and roasted nuts can be a healthy addition to most diets. Both types are a good source of beneficial nutrients such as Vitamin E, manganese, and omega-3 and 6 fatty acids.
To make chutney from a very basic version to with many ingredients like to make a simple peanut Chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth. Give it a tempering of mustard seeds, Asafoetida and dry red chillies. Here we try with dals and splices and also with coriander leaves and mint leaves.
Dilute the chutney by adding water to a very thin consistency. this is because Peanut chutney consistency turns thick once it left for few hours
Since peanuts have a natural oil that comes out when you grind them, you can easily store peanut chutney in an airtight container and then store it in the fridge for 5-6 days. This chutney also stays for a longer time as it doesn’t have any coconut added to it.
Verkadalai Chutney | Groundnut Chutney | Peanut Chutney Recipe
Ingredients
To prepare peanut - dal chutney
To prepare Peanut - Mint & Coriander chutney
Instructions
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Firstly, dry roast peanuts without skin for both types of chutneys.
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Roast in medium flame until turns slight golden colour. Then transfer in to a plate and allow to cool.
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If you are having peanuts with skin, after getting cooled down then remove their skin
To prepare Peanut - Dal chutney
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Add oil in a pan.
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Add chana dal and urad dal.
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Roast until turn slight golden brown.
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Remove the roasted dals from the pan without any oil and allow to cool.
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In the same hot oil add small onions and garlic cloves roast them for 1-2 minutes.
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Remove the garlic cloves from the pan to avoid getting burnt.
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Add small goose berry sized tamarind and red chillies. Roast well till all get aromatic.
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Transfer all sauteed ingredients in to the same plate and allow to cool.
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In a mixie jar add roasted peanuts.
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To this add all sauteed and cooled sauteed items.
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Add asafoetida powder.
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Add salt to this chutney.
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Add ½ cup of water to make little coarse chutney.
To prepare Peanut - Mint &Coriander chutney
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To prepare next method of chutney, heat oil.
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Add small goose berry sized tamarind pulp and green chillies.
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Add chopped tomatoes, sauté for a minute.
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Add chopped coriander leaves add mint leaves.
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Add garlic cloves and chopped ginger.
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Add salt to this chutney. Sauté well until all get cooked.
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Transfer these sauteed items in to a plate and allow to cool.
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In a mixie jar add roasted peanuts.
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Add asafoetida powder.
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Add all other sauteed and cooled ingredients.
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Add ¾ cup of water and blend to make little coarse chutney.
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Both the chutneys are ready.
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Seasoning with, in a hot oil add mustard seeds, urad dal, red chilli and curry leaves.
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Very delicious two different tastes of peanut chutneys are now ready to serve.
Note
- Roast the peanuts on low to medium flame, else they might burn.
- Removing skin of peanuts is optional, you can also blend along with the skin.
- Make slightly pouring consistency peanut chutney, to get restaurant texture.
- You can make it with coconut too. If you are adding coconut to it, it will say good for 2 days in the refrigerator.
