Roasted Peanut Chutney Recipe
14 March, 2015
Peanut chutney is an excellent accompaniment for idlis, dosas  and rotis.  This spicy and fiery chutney can also be used as a spread for sandwiches. Peanut chutney, if refrigerated, stays good for  2-3 days.
Sponsored
Ingredients Â
- Grated coconut – 1 cup
- Roasted peanuts – 1/2 cup
- Whole red chillies – 2
- Garlic cloves – 2
- Deseeded tamarind chunk – 1/2 teaspoon
- Jaggery – 1/4 teaspoon optional
- A pinch of asafoetida or hing
- Cooking oil – 1 teaspoon
- Salt to taste
- For seasoning Cooking oil – 1 tablespoon Mustard seeds – 1/2 teaspoon 10-12 curry leaves
Sponsored
InstructionsÂ
- HOW TO MAKE OR PREPARE ROASTED PEANUT CHUTNEY RECIPE Heat 1 teaspoon of  oil in a pan. Add peanuts and roast them on a low to medium flame for 3-4 minutes.  Remove its skin to some extent.
- In a mixer grinder, add the roasted peanuts, grated coconut, red chillies, garlic cloves, tamarind chunk, hing, jaggery and salt  and grind them with little water to a thick and smooth consistency.  Transfer the peanut chutney to a serving bowl.
- Heat another 1 teaspoon of oil in the same pan. Â Add mustard seeds and allow them to splutter. Add curry leaves and saute for half a minute. Â Pour this seasoning to the chutney.
- Serve roasted peanut chutney with idlis, dosas, uttapams, upma or medu vadas.
- NOTES/TIPS You can also prepare peanut chutney without the coconut. Â In that case take one cup of peanuts alongwith the rest of the above ingredients and make the chutney. Â You can store this chutney for 4-5 days in the refrigerator.
Responses
Charu I love all your recipes and I think I will become sothindian cuisine expert soon.