Peanut Chutney is an awesome breakfast side dish to go with Idli or Dosa. It is spicy and flavorful and makes an awesome Chutney.
Peanut chutney/Verkadalai Chutney is a common dish in most of Indian breakfast. It goes well with Idly, Dosa, Upma, or even with Adai. In most of the South Indian Kitchens, they will make this flavourful chutney at least once in a week. Let’s get started now.
How to Prepare Peanut Chutney, Pictorial:
1) Take the Peanuts, Grated Coconut, Garlic pods, Curry Leaves, Dry Red Chillies in a blender, Blend it into a fine paste by adding water.
2) Adjust the salt and water consistency of the chutney and prepare the tadka by adding oil to a pan and once it becomes hot add in the mustard seeds and curry Leaves and the pour the tadka in to the Chutney , Delicious Peanut chutney is now ready to be served.
Tips to Prepare Peanut Chutney:
- You can also skip grated coconut and prepare it with only Peanuts.
- If the Peanuts are not roasted ,Dry roast the peanuts in a kadai till crisp and the use.
Other Chutney Recipes:
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Peanut Chutney
Equipment
- Blender
Ingredients
- ½ cup Roasted Peanut
- 4 Dry Red chilli
- 2 Garlic pods
- 2 spring Cury Leaves
- Oil as needed
- 1 tsp Mustard seeds
- ¼ cup Grated Coconut
- Salt as per taste
Instructions
- Take the Peanuts, Grated Coconut, Garlic pods, Curry Leaves, Dry Red Chillies in a blender, Blend it into a fine paste by adding water.
- Adjust the salt and water consistency of the chutney and prepare the tadka by adding oil to a pan and once it becomes hot add in the mustard seeds and curry Leaves and the pour the tadka in to the Chutney , Delicious Peanut chutney is now ready to be served.
Notes
- You can also skip grated coconut and prepare it with only Peanuts.
- If the Peanuts are not roasted ,Dry roast the peanuts in a kadai till crisp and the use.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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