Cooked - Peanut Chutney

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Peanut Chutney

4.0

2 teaspoon Ghee or Oil (use oil for vegan )

½ cup Peanuts (roasted)

1 teaspoon Split Chickpeas (Chana dal)

2 tablespoon Split Skinned Black Gram Lentils (Urad dal)

1 cloves Garlic

1 Green Chili Pepper

8 Curry Leaves (Kadi Patta)

1 teaspoon Tamarind paste

½ teaspoon Salt (adjust to taste)

½ cup Water (plus 1-2 tablespoon )

1 teaspoon Ghee or Oil (use oil for vegan )

½ teaspoon Mustard Seeds (Rai)

½ teaspoon Split Skinned Black Gram Lentils (Urad dal)

1 pinch Asafoetida (Hing) (optional, skip for gluten-free)

1-2 Dried Red Chili Whole

5-6 Curry Leaves (Kadi Patta)

Heat oil in a pan. Add peanuts and roast them for 3-4 minutes. Add Chana Dal and urad dal and saute for 2 minutes.
Then add garlic, green chili pepper and curry leaves. Saute until the garlic is lightly browned on the outside. Take off the heat.
Transfer to a blender. Add tamarind paste, salt and water to the blender.
Blend to a smooth paste. Remove in a bowl.
Heat oil in a small pan. Add mustard seeds and let them splutter. Add the urad dal, and let it turn golden. Then add hing, dry red chili and curry leaves. Saute for a minute until the curry leaves wilt.
Garnish the chutney with the tempering. Peanut Chutney is ready to be enjoyed.

Course🧅Condiment

Diets🌱Vegan...

Category🥫Chutney

Cuisine🇮🇳Indian

Occasions📆EverydaySnacking

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 33 weeks ago

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