Peanut Chutney Recipe (How to make Groundnut Chutney Recipe)
US measuring cups are used (1 cup = 240 ml)
Servings 2 servings
Calories 272kcal
Ingredients
For Peanut Chutney Recipe:
- ½ cup Peanuts (Groundnuts or Moongfali)
- 2 teaspoons Oil
- ¼ cup Red onion chopped
- 2 Green chilies roughly chopped
- 8-10 Curry leaves
- 1 clove Garlic
- Salt to taste
- 1 tablespoon Desiccated coconut Optional
- 1 tablespoon Tamarind paste or use 1 tablespoon seedless tamarind
- ½ cup Water for grinding
For tempering:
- 2 teaspoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ⅛ teaspoon Hing (Asafoetida)
- 4-5 Curry leaves
- 2 Dried red chilies
Instructions
Making peanut chutney recipe:
- Dry roast the peanuts on medium low heat till they get slight color on them. While roasting keep stirring or tossing them. Once done remove it to a plate and let it cool down slightly.
- In the same pan heat 2 teaspoon of oil on medium heat. Then fry in onions, green chili, garlic and curry leaves till onions get translucent and soft.
- Once cooled, take peanuts and onion mixture to a grinder or blender. Also add salt, coconut, tamarind paste and water.
- Grind into smooth chutney and remove it to a bowl.
Making tempering or tadka:
- Heat the oil in a small tadka pan on medium heat. Once hot add mustard seeds. Once they pop add cumin seeds and let them sizzle.
- Now add hing, curry leaves and dry red chilies.
- Immediately add this tadka to the chutney and mix.
Nutrition
Calories: 272kcal | Carbohydrates: 10.7g | Protein: 10g | Fat: 23.1g | Saturated Fat: 3.2g | Cholesterol: 0mg | Sodium: 322mg | Potassium: 320mg | Fiber: 3.8g | Sugar: 4.4g | Calcium: 40mg | Iron: 2.2mg
*Nutrition information is a rough estimate for 1 serving
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