Peanut chutney is one of the quickest chutneys one can make and tastes yummy too. You can eat peanut chutney with idlis, dosa, upma and even with spicy mirchi bhaji. To make this peanut chutney you just need very few ingredients. Unlike coconut chutney, peanut chutney won't get spoiled and can be packed in the lunch box. Peanut chutney stays good upto 3 days if stored well in the refrigerator.
I slightly twisted this recipe to make it even more easier and quick. Instead of using tamrind I used lemon juice and it tastes yummy.
Do try my version of simple,quick and easy peanut chutney.
Peanut Chutney
Cooking Time : 5 mins
Serves 3 to 4 people
Ingredients:
Peanuts/Groundnuts/Moongphalli 1 Cup
Green chillis/Hari Mirchi 2 to 3 nos
Lemon 1 no
Oil 1/2tsp
Cumin seeds/Jeera 1/4th tsp
Salt to taste
Water
Tempering/Tadka:
Oil 1tsp
Mustard seeds/rai 1/2tsp
Urad dal 1/2 tsp
Red chilli 1 no
Few curry leaves
Method:
- Dry roast the peanuts/groundnuts until they turn slightly brown and start to crackle.
- Switch off the flame and let it cool down
- Heat 1/2tsp oil in a kadai. Saute the green chillis for 1 minute. Let it also cool down.
- In a mixer jar/blender add peanuts, green chillis, salt, lemon juice, cumin seeds, little water. Grind it well until it becomes smooth.
- Adjust the consistency by adding water
- For tempering heat 1tsp of oil add mustard seed, urad dal, red chillis and curry leaves.
- Pour the tempering over the chutney.
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