- Servings: 3-4
- Preparation time: 5 minutes.
- Grinding time: 2 minutes.
- Seasoning time: 3 minutes.
- Total time: 10 minutes.
Peanut chutney is a popular condiment in South Indian cuisine, known for its rich and nutty flavour. It’s typically served with Idli, Dosa, and other South Indian breakfast items. This chutney can be stored in the refrigerator for few days, is perfect for adding nutty and spicy kick to our meals!
“I was introduced to this peanut chutney by a friend some decades ago, the taste was awesome. She added spoons of fresh curd to the recipe, which really enhanced the flavour.”
Ingredients:
- Peanut: 50gm
- Curd: 2 tablespoon(as per taste)
- Salt: ½ teaspoon
- Green Chilli: optional
- Water: as needed
For seasoning:
- Refined oil: 1 tablespoon
- Mustard seed: ½ teaspoon
- Curry leaves: 8-10 no.
Preparation:
- Dry roast peanut, discard the skin keep aside.
Method:
- Put peanut and salt in mixer along with water, grind this to fine paste. Add curd and mix well, chutney is ready after seasoning.
For seasoning:
- Take a small fry-pan, heat oil; add mustard seed and curry leaf, when they sputter, put off the flame.
- Add this as a garnish to the chutney, now chutney is ready to be served.
Peanut chutney (Moongphali ki chutney) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.