Mar 23, 2008

Recipe - Peanut chutney

Peanut spread


Peanut chutney can be served with idli/dosa or any kind of breakfast. It is relatively easy and fast to make. It has a short shelf life and best enjoyed fresh.


Peanuts - 1 cup (roasted)
Tamarind - 1/2 teaspoon paste (less than a lime size)
Salt - 1 teaspoon
Water - 3/4 cup
Cumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Green chillies - 2 serrano (2 Indian green chillies)
Dry red chilies - 4

Curry leaves - 1 stalk


Roast the peanuts and remove the skin/chaff.

Preheat the wok with oil at medium high temperature. Add the seasoning seeds, let them splutter. Add green, red chillies and curry leaves. Turn the stove off.

Let the seasoning cool. Spare a red chilli and few seasoning seeds to garnish on the chutney. Grind the seasoning with peanuts, tamarind and salt. All little water while grinding. Transfer the coarsely ground peanut chutney/spread into a bowl.

Garnish with the remaining seasoning.

Peanut chutney goes well with idli/ dosa.

Preparation time: 15 minutes.
Servings: 4 - 6

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.