Chutneys such as this are an important part of the breakfast table in the South Indian states of Tamizh Nadu, Karnataka, Andhra Pradesh & Telangana. Peanut chutney goes well with most of the South Indian breakfast staples made out of rice and lentils.
Follow our peanut chutney recipe as is and enjoy it with any of our fantastic dosas and idlis. Click on the respective hyperlink for the recipe. Our peanut chutney recipe will yield 2 servings, with 320 kilocalories in each. You will need the following ingredients to make peanut chutney.
Ingredients, Measurements & Nutritional Values
|Sunflower oil||1/2 tablespoon|
|Urad dal (Black gram)||1 teaspoon|
|Dried Red chilli||1|
|Mustard seeds||1 teaspoon|
|Curry leaves||A Sprig|
|Roasted peanuts||200 grams|
Click On The Nutritional Chart Below To Zoom
- Peanuts are a rich source of poly-phenolic antioxidants which reduce the risk of stomach cancer.
Video Walk Through – Peanut Chutney – Groundnut Chutney – Verkadalai Chutney
Instructions – Peanut Chutney – Groundnut Chutney – Verkadalai Chutney
- Set a skillet on medium heat.
- Add peanuts and dry roast them for 5 to 10 minutes. Set them aside until they are pleasant to touch. You can also dry roast peanuts in an oven. Spread them on a baking tray and send them into an oven preheated to 225ºC (437ºF) for 10 to 12 minutes.
- Rub peanuts between your palms to remove skin.
Make Peanut Chutney
- Transfer peanuts to a grinder.
- Set a skillet on medium heat and add sunflower oil.
- To the sunflower oil add mustard seeds, urad dal (black gram), dried red chillies, curry leaves and garlic. Splutter for a minute and add it to the peanuts in the grinder.
- Add salt to your taste.
- Add little water and blitz into a smooth paste.
- Transfer the peanut paste to a bowl and serve it with dosas. If you are serving with idli, pongal or upma, add some water and dilute it.
Peanut chutney recipe – Groundnut Chutney – Verkadalai Chutney, another healthy recipe, the hissing cooker way.