peanut chutney recipe | groundnut chutney recipe | shenga chutney with detailed photo and video recipe. a simple mild and nut based chutney side dish which can be served for breakfast items like dosa and idli. it is typically prepared just with roasted peanuts or groundnuts, however it tastes great with the combination of both.
as mentioned earlier, there are several ways of preparing the peanut chutney recipe. as a matter of fact the variations to this chutney is introduced the way this side dish is used. the coconut mixed with groundnut chutney is ideal when served with idli, dosa or even with pongal recipe. however the plain peanut based chutney is ideal side dish for snack like pakoda, vada or even for upma recipe. i personally prefer the later version without any coconut added to this chutney recipe.
furthermore some important tips and suggestions for a perfect peanut chutney recipe. firstly, i roasted the raw peanuts with no oil or till it starts shedding its skin. alternatively you can also fry the peanuts with a tsp of oil. secondly, i have added tamarind for a balance of spicy and sour taste. however adding tamarind is completely optional and can be easily skipped. finally, dilute the chutney by adding water to a very thin consistency. this is because groundnut chutney consistency turns thick once it left for few hours.
finally i would like to highlight my other chutney recipes collection with this post. it mainly includes, tomato chutney, mango chutney, capsicum chutney, hotel style chutney, coconut chutney and red chutney recipe. further, do visit my other recipes collection with this post like,
peanut chutney or groundnut chutney video recipe:
recipe card for groundnut chutney:
peanut chutney recipe | groundnut chutney recipe | shenga chutney
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
- firstly, dry roast ¾ cup peanut on medium flame.
- roast till the peanuts start to separate the skin.
- allow to cool down and remove the skin completely.
- transfer the peanuts to the blender.
- further, add 2 tsp of oil and roast 1 tsp urad dal and 1 tsp chana dal.
- furthermore, roast 1 green chilli and 2 cloves garlic till the blisters appear.
- transfer to the blender.
- also add in small piece tamarind and salt to taste.
- blend to smooth consistency adding ½ cup water, or as required.
- now prepare the tempering by heating 2 tsp oil.
- also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
- allow the tempering to splutter.
- finally, pour the tempering over peanut chutney and serve along with idli or dosa.
how to make peanut chutney with step by step photo:
- firstly, dry roast ¾ cup peanut on medium flame.
- roast till the peanuts start to separate the skin.
- allow to cool down and remove the skin completely.
- transfer the peanuts to the blender.
- further, add 2 tsp of oil and roast 1 tsp urad dal and 1 tsp chana dal.
- furthermore, roast 1 green chilli and 2 cloves garlic till the blisters appear.
- transfer to the blender.
- also add in small piece tamarind and salt to taste.
- blend to smooth consistency adding ½ cup water, or as required.
- now prepare the tempering by heating 2 tsp oil.
- also add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
- allow the tempering to splutter.
- finally, pour the tempering over peanut chutney and serve along with idli or dosa.
notes:
- firstly, roast the peanuts on low to medium flame, else they might burn.
- also removing skin of peanuts is optional, you can also blend along with the skin.
- additionally, use red chilli instead of green chilli for different flavour.
- finally, make slightly pouring consistency peanut chutney, to get restaurant texture.
All ur recipes are excellent our children r enjoying day by day
thank you very much
I already have roasted peanuts bought from store, so shall I use it directly?
definitely..
Nowadays I love to cook. Thanks hebbar kitchen
Thanks a lot 🙂
Use raw tamarind or soaked one?
you can use soaked tamarind if its too hard
All ur receipes r best one of them is instant masala dosa
thanks a lot Sudha 🙂
Just Awesome! Thank you so much for the recipe hebbar’s kitchen 🙂
your welcome 🙂
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