Peanut chutney recipe

peanut chutney recipe | groundnut chutney recipe

Recipe Type: chutney

Cuisine: south indian

Author: Hebbar's Kitchen

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 4 Servings

easy peanut chutney recipe | groundnut chutney recipe 

Ingredients

• ¾ cup peanut / groundnut
• 2 tsp oil
• 1 tsp urad dal
• 1 tsp chana dal
• 2 cloves garlic
• 1 green chilli
• small piece tamarind
• salt to taste
• ½ cup water, or as required
• for tempering:
• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• pinch of hing / asafoetida
• 1 dried red chilli, broken
• few curry leaves

Instructions

1. firstly, dry roast ¾ cup peanut on medium flame.
2. roast till the peanuts start to separate the skin.
3. allow to cool down and remove the skin completely.
4. transfer the peanuts to the blender.
5. further, add 2 tsp of oil and roast 1 tsp urad dal and 1 tsp chana dal.
6. furthermore, roast 1 green chilli and 2 cloves garlic till the blisters appear.
7. transfer to the blender.
8. also add in small piece tamarind and salt to taste.
9. blend to smooth consistency adding ½ cup water, or as required.
10. now prepare the tempering by heating 2 tsp oil.
11. also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
12. allow the tempering to splutter.
13. finally, pour the tempering over peanut chutney and serve along with idli or dosa.

Mangala's Vangibath Powder

Ingredients:

100 grams Red Chillies (Byadagi)

1 cup Coriander seeds

1 cup Channa dal

1/4 cup Urad dal

1 tsp Black Pepper

2 tsp Jeera

1/2 tsp Methi

2" Cinnamon 

6 Cloves

Fry each ingredient above separately in low flame and cool it completely.

Grind all together to a fine powder. 

Ingredients:

Green Long Brinjals - 5-6
Vangi Bath Powder - 4 tsp
Channa Dal - 1 tbsp
Cashew Nuts - 1 tbsp
Oil - 1/2 cup
Dry Coconut Powder

Method:

Cut Brinjal into long thin pieces (may be 1 inch long)
In a kadai, heat oil.
Fry Channa Dal and Cashew nuts. Keep them aside.
To the same oil, add curry leaves and brinjal.
Fry till brinjal is done.
Add Vangi Bath Powder and fry for 30 seconds and turn off the stove.
Add the coconut powder, fried channa dal and cashew nuts and mix well.
Check for salt and add accordingly.

Prepare fresh white rice and mix the right amount of above gojju and enjoy.


Note: This also can be prepared with capsicum or Methi leaves. For these, do not add channa dal but add onions.