Peanut Chutney or Groundnut Chutney is a fast, scrumptious, and glorious substitute for Coconut Chutney. This full of flavors, Peanut Chutney is made with peanuts, sesame seeds, chana dal, spices and herbs. Finest served or paired with the traditional South Indian breakfast of Idli, Dosa, Medu Vada, or Uttapam for a hearty, healthful, wholesome meal. It’s naturally vegan too.
About Peanut Chutney
So like me what number of of you want peanuts? It’s a great ingredient to work with.
Some Indian curries made with peanuts style merely delish. They not solely add a ton of taste but additionally assist in thickening these curries.
Peanuts are also referred to as groundnuts. If you happen to love peanuts, you’ll go gaga over this South Indian recipe of peanut chutney. It’s so good.
This groundnut chutney recipe can also be referred to as Palli Chutney within the Andhra and Telangana areas of South India.
The candy, nutty flavors of peanuts are completely balanced with the spice, warmth of inexperienced chilies, and the umami taste of chana dal.
Make it and thank me later. You must do that peanut chutney to understand how superior and fabulous it’s.
Making peanut chutney is a breeze and my recipe will suit your wants in the event you don’t have helpful coconut – contemporary, frozen, or desiccated.
My newly up to date recipe is less complicated, as you possibly can merely make it with uncooked chana dal with out having to make use of roasted chana dal.
I additionally embrace some white sesame seeds. Peanuts, chana dal, and sesame seeds – a wholesome trio, isn’t it? So this can be a wholesome chutney recipe for you.
You realize, many occasions I’ve each contemporary coconut and desiccated coconut in my kitchen. However there are events when there isn’t a hint of any coconut within the pantry.
We typically have a typical Indian breakfast within the mornings. Both it’s idli or dosa or poha or paratha.
So once I make idli or dosa, I’ve to make some chutney – proper? On such events, I make this fast peanut chutney. And what if there aren’t any peanuts or coconut? Then I make Tomato Chutney.
Not like coconut chutney, this groundnut chutney gained’t develop into spoiled or rancid in the event you embrace it in a lunchbox or maintain it out for an extended period at room temperature.
Groundnut chutney is superb throughout winters because of the nature of peanuts being heaty.
Step-by-Step Information
make Peanut Chutney
Fry Chana Dal
1. Warmth 1 tablespoon oil in a pan. Maintain the warmth to low and add 2 tablespoons chana dal (20 grams). Chana dal is husked and halved child brown chickpeas. They’re additionally referred to as bengal gram.
For the oil you should utilize sunflower, peanut, canola, rice bran, safflower, avocado, or grapeseed oil.
2. Unfold them evenly on the pan with every lentil being in direct contact with the pan.
3. Stirring typically fry the lentils till they flip golden. Fry them at low warmth, in order that they don’t burn.
Bear in mind to fry them totally as you do not need them to be even a bit uncooked.
4. Take away with a slotted spoon and set the fried lentils apart.
Roast Peanuts
5. To the identical oil, add ½ cup peanuts (80 grams).
6. Combine them with the oil and begin roasting them on low warmth.
7. Stirring at intervals roast them till they alter shade and also you see their fragile papery skins having wonderful cracks. Additionally, you will hear their sputtering sound.
Roasting them takes 4 to five minutes on low to medium-low warmth. Style a number of and they need to have a crunchy and crisp texture.
8. Now add 10 to 12 curry leaves (medium to large-sized), 2 inexperienced chillies, 2 garlic cloves (small to medium), and 1 pinch asafetida (hing).
Tip: Inexperienced chilies convey an excessive amount of taste and a few warmth to the recipe. They assist to steadiness the sweetness from the peanuts.
Relying on the kind of inexperienced chilies you’ve got, you possibly can add 2 to three chilies and even 4 of them. In case you have spicy Indian inexperienced chilies, then add 1 or 2.
In case you have much less spicy inexperienced chilies, then add 3 or 4. You too can add 2 to three dry pink chilies rather than the inexperienced chilies.
9. Sauté for a minute or till the curry leaves develop into crisp.
10. Add 1 tablespoon sesame seeds (10 grams).
11. Combine and swap off the warmth. Put aside the pan in order that the groundnut chutney components to chill at room temperature.
Make Peanut Chutney
12. When the groundnut chutney components have develop into heat or cooled, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per style.
Tip: I’d recommend starting with ½ teaspoon salt when mixing. Then add a number of pinches as you mix doing the style check.
13. Add water in components and start to mix.
Tip: I’ve added ¾ cup water which provides a medium-thick consistency. For a thicker groundnut chutney, add ½ cup water.
You’ll be able to modify the consistency by including much less or extra water, however don’t make the consistency runny or skinny.
14. Mix to a easy and wonderful consistency. Switch the entire peanut chutney in a bowl. Now if you would like you possibly can additional mood groundnut chutney.
However you don’t have to because the peanut chutney tastes superior the best way it’s.
Serving Strategies
- Idli, Dosa: My peanut chutney recipe tastes too good with the South Indian breakfast of idli, dosa and makes for a brilliant wholesome meal. It additionally pairs nicely with medu vada, rava idli, rava dosa, and upma.
- Pakora: After I don’t have coriander leaves helpful to make Coriander Chutney, I put together this groundnut chutney to serve with the varied sorts of pakora – onion pakoda, bread pakoda, or potato pakora.
- Rice: This chutney pairs deliciously as a facet condiment with some steamed rice.
- Bread: Slather on a bread (toasted or plain) for a fast snack or breakfast possibility.
Storage
I make this peanut chutney and refrigerate it. It stays good for two to three days. Every time I make gentle snacks I serve this chutney with them or with the household favourite – idli and dosa.
Retailer your peanut chutney in an air-tight container. Refrigerate and use each time required inside 2 to three days.
Knowledgeable Ideas
- Peanuts: To make groundnut chutney, all the time use contemporary dry peanuts. Don’t use peanuts which have gone rancid. You too can attempt to make groundnut chutney with roasted unsalted peanuts. Merely roast them calmly within the oil after which observe the remaining steps within the recipe.
- Chana dal: These yellow lentils are husked and break up bengal gram or child brown chickpeas. In case you have roasted chana dal, you possibly can add ¼ cup while you add the sesame seeds.
- Consistency: You can also make the groundnut chutney thick or medium, by including much less or extra water.
- Variations: In case you are seeking to make this groundnut chutney extra flavorful by including coconut or curd or doing a tempering, then there isn’t a want. It tastes nice by itself. However nonetheless, in the event you desire to mood peanut chutney, you are able to do so. However I by no means felt the necessity to do that.
FAQs
Sure after all. Peanuts are a wealthy supply of protein and dietary fiber. In addition they are supply of minerals and vitamin B and E. Peanuts have a much less glycemic index and thus useful for individuals with diabetes.
You’ll be able to omit so as to add sesame seeds. You too can add black sesame seeds however the shade of the groundnut chutney will likely be totally different.
Sure certain. Typically, I add a tiny piece of tamarind. Rinse or soak the tamarind in some water earlier than you mix it with the remaining components. You’ll be able to change tamarind with ½ teaspoon lemon juice or 1 to 2 tablespoons curd (yogurt). Lemon will give a contemporary acidic tangy style, whereas tamarind will give bitter notes.
Sure, ½ teaspoon chopped ginger will work nicely.
Sure, certain – omit the asafetida in the event you don’t have it – for a gluten-free peanut chutney.
I don’t take away the peanut skins. If you happen to desire having them eliminated, roast the peanuts. Unfold them on a plate and funky at room temperature.
Peel the skins by rubbing the peanuts in your palms. Fry the opposite components in 1 teaspoon oil. Mix every thing collectively.
Curry leaves are an important herb in groundnut chutney. Although not a alternative, however including 2 tablespoons of chopped coriander leaves (cilantro) would give a pleasant style.
If you happen to don’t have both curry leaves or cilantro, then skip them. Peanut chutney will style totally different with out the herby taste of curry leaves.
Skip including them altogether. The style of this groundnut chutney gained’t be the identical with out chana dal.
Extra Idli Chutney Recipes To Attempt!
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Peanut Chutney Recipe | Groundnut Chutney
Peanut Chutney or Groundnut Chutney is a fast, scrumptious, vegan chutney condiment made with peanuts, chana dal, sesame seeds, spices and herbs. Serve it with the traditional South Indian breakfast of idli, dosa, medu vada or uttapam for a hearty, healthful, wholesome meal.
Prep Time 5 minutes
Prepare dinner Time 15 minutes
Complete Time 20 minutes
Forestall your display screen from going darkish whereas making the recipe
Frying chana dal
Warmth 1 tablespoon oil in a pan. Maintain the warmth to low and add chana dal.
Unfold them evenly on the pan. Stirring typically fry them till they flip golden taking care they don’t burn.
Fry them totally as you do not need any rawness in them. Take away with a slotted spoon and set them apart.
Roasting peanuts
To the identical oil, add the peanuts.
Stirring typically roast the peanuts on low to medium-low warmth for 4 to five minutes till they’re crispy and crunchy.
Add curry leaves inexperienced chillies, garlic cloves and asafoetida. Combine and sauté for a minute or till the curry leaves develop into crisp.
Add sesame seeds and blend. Swap off warmth. Put aside the pan to chill the chutney components at room temperature.
Making peanut chutney
When the chutney components have develop into heat or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per style.
Add water in components and mix to a easy consistency.
Take away peanut chutney in a bowl.
Serving ideas
Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a brilliant wholesome meal.
Pakora: Serve with numerous sorts of pakora, instance onion pakoda, bread pakoda or potato pakora.
Rice: You too can have it as a facet condiment with some steamed rice.
Bread: Slather on a bread (toasted or plain) for a fast snack or breakfast possibility.
Ingredient Notes
- Chana dal: These yellow lentils are husked and break up bengal gram or brown child chickpeas. If utilizing roasted chana dal, add ¼ cup while you add the sesame seeds.
- Peanuts: At all times use contemporary dry peanuts. Don’t use peanuts which have gone rancid. If utilizing roasted unsalted peanuts, merely roast them calmly in oil after which observe the remaining steps within the recipe.
- Consistency: By altering the amount of water, you possibly can have a thick or medium consistency.
- Variations: In case you are seeking to make this chutney extra flavorful by including coconut or curd or doing a tempering, then there isn’t a want. It tastes nice by itself. However nonetheless, in the event you desire to mood, you are able to do so.
Ingredient Swaps
- White sesame seeds: Merely omit or change them with black sesame seeds. The colour of groundnut chutney will likely be totally different with black sesame seeds.
- Garlic: Use about ½ inch ginger.
- Asafetida: Skip including it to the peanut chutney.
- Curry leaves: Not a alternative, however including 2 tablespoons of chopped coriander leaves (cilantro) offers a pleasant style. Skip them in the event you don’t have these. Observe that with out the herby taste of curry leaves, groundnut chutney could have a distinct style.
- Chana dal: Skip including them completely.
Vitamin Information
Peanut Chutney Recipe | Groundnut Chutney
Quantity Per Serving
Energy 186 Energy from Fats 126
% Day by day Worth*
Fats 14g22%
Saturated Fats 2g13%
Sodium 369mg16%
Potassium 129mg4%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 6g12%
Vitamin A 113IU2%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 37mg185%
Vitamin B6 1mg50%
Vitamin C 63mg76%
Vitamin E 3mg20%
Calcium 56mg6%
Vitamin B9 (Folate) 381µg95%
Iron 1mg6%
Magnesium 39mg10%
Phosphorus 78mg8%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food plan.
This Peanut Chutney recipe from the archives first revealed on Feb 2013 has been republished and up to date on January 2022.
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