Peanut Chutney – Piping Pot Curry

Tremendous simple and scrumptious Peanut or Groundnut Chutney. This creamy, nutty Peanut Chutney is a good accompaniment to idli, dosa, or upma.

Made with just some substances comparable to peanuts, chana dal, garlic, and curry leaves, that are floor collectively after which topped with an fragrant tempering.

Being a North Indian, I had by no means eaten this chutney till about eight years again. My mother is a good cook dinner and was an skilled at making dosas and gentle idlis.

Nevertheless, in Mumbai in eating places, the everyday factor to eat with dosa or idli was coconut chutney. So we had by no means gotten an opportunity to style it or to even attempt to replicate it at house. 

After shifting to the US and having such great south Indian pals, I’ve had this so many occasions and was craving to be taught it myself.

Belief me! This peanut chutney will change your life.

It’s so far more flavorful than easy coconut chutney, and at all times simple to make with pantry substances.

I make idli/dosa each different week now and our go-to chutney is that this Peanut Chutney. So here’s what I’ve realized about making this excellent chutney.

Bounce to:

What’s Peanut Chutney?

Peanut Chutney is a well-liked accompaniment to idli and dosa in Andra Pradesh in India. Additionally it is referred to as groundnut chutney or palli chutney.

It’s made with groundnut as the primary ingredient, together with the standard chutney substances of dal, garlic, inexperienced chili, and curry leaves.

This Peanut Chutney is:

• Creamy and filled with taste
• simple to make with just some fundamental substances
• Could be made in lower than quarter-hour.
• Could be made vegan and gluten-free
• The most effective accompaniment to idli, dosa, uttapam, and extra.

Do you know peanuts are technically not nuts? They really belong to the legume household and are subsequently associated to beans, lentils, and soy. Does not matter to me, I like to eat them both manner – Not solely do peanuts style good, however they’re additionally wealthy in protein, fats, and varied wholesome vitamins.

For plant meals, peanuts are an exceptionally good supply of protein with protein content material starting from 22-30%. Peanuts are excessive in fats with the fats content material starting from 44-56%. Peanuts are low in carbs. An incredible alternative for a low-carb weight-reduction plan and for diabetics. They’re a superb supply of assorted nutritional vitamins and minerals.

Do word that peanut can be an allergenic meals, and many individuals have life-threatening allergic reactions to them. So watch out when serving this chutney to friends.

Components

Peanuts: The principle ingredient on this chutney. You should use uncooked unsalted peanuts.

You’ll be able to roast the peanuts and use them as is with the pores and skin or take away the pores and skin. I’ve tried each methods and it really works effectively.

You may also take a shortcut and use roasted peanuts from the shop. I’ve tried it with salted roasted peanuts and that works nice too. Simply modify the salt just a little when utilizing these.

Chana Dal & Urad Dal: These add a nutty aroma, taste and crunch to the chutney.

Garlic: Provides a taste punch to the chutney.

Inexperienced Chili Pepper: Add simply 1-2 so as to add just a little spice to the chutney.

Curry Leaves: They add aroma and many taste to the chutney. And are a should for the tempering/tadka.

Tamarind Paste: It provides tanginess to the chutney, and is a must-add for my part. You should use tamarind paste or focus from the shop or make it at house.

Soak a small piece of tamarind in heat water for quarter-hour. Then take away the tamarind and use the water within the chutney. Alter the quantity of water accordingly.

If you do not have tamarind, then change it with the identical quantity of lime juice.

Mustard seeds and Hing: Used within the tempering.

Dried pink entire chili: That is non-obligatory, however we love so as to add it to the tadka.

Variations of Peanut Chutney

There are a lot of variations of peanut chutney:

Peanut Cilantro Chutney: Add 1 cup of cilantro (coriander) leaves when making the chutney.

Peanut Coconut Chutney: I made this peanut chutney with out coconut. Nevertheless, when you favor, you possibly can add ½ cup of grated coconut when making the chutney.

Skip Garlic? You’ll be able to change it with ½ inch of ginger.

Pink Peanut Chutney: Roast 1-2 dry pink chili with the peanuts, and grind them alongside.

Sesame Seeds: If you happen to like, you possibly can add 1 tablespoon of sesame seeds to the chutney. Add them together with the chana dal and roast earlier than grinding the chutney.

The best way to make Peanut Chutney?

There are 3 major steps to creating this chutney: Roasting peanuts with aromatics, grinding to a paste, and including the tempering.

Roast Peanuts

Add oil to a pan on medium warmth. Add peanuts, and roast them for a couple of minutes on medium-low flame. Then add urad dal and chana dal, and roast for a number of extra minutes.

Now add garlic, inexperienced chili pepper, and curry leaves. Roast till the garlic is barely browned and the peanuts have a golden coloration.

You’ll be able to skip the step of roasting peanuts if utilizing store-bought roasted peanuts. You should use salted or unsalted ones, simply modify the extra salt accordingly.

Grind Chutney

Then take off the warmth, and switch to a grinder.

Add further substances comparable to salt, tamarind paste, and water. Then grind the chutney to a clean paste. Switch the chutney to a bowl.

Make Tempering

Warmth oil in a small tadka pan. Add the mustard seeds and allow them to splutter. Then add urad dal, hing (asafoetida), dry pink chili, and curry leaves. Let it cook dinner until the curry leaves wilt and switch brittle.

Then take off the warmth and high on the chutney.

This chutney is so scrumptious, you’ll preserve making it typically.

The best way to Serve?

Serve this peanut chutney with south Indian dishes comparable to idli, dosa, medu vada, upma, and even with sabudana vada or pakoras.

It may also be loved as a aspect with ven pongal or millet pongal, and sambar.

You may also get pleasure from this chutney as a variety for sandwiches.

The best way to Retailer?

You’ll be able to retailer this peanut chutney within the fridge for as much as 3 days. The chutney will get thicker because it cools, so add water as wanted to regulate the consistency.

Can Peanut Chutney be Frozen?

Sure, you possibly can freeze in ice-cube trays or freezer-safe containers. As soon as they’re frozen, they are often put into Ziploc freezer baggage.

To make use of, thaw in a single day within the fridge, modify the thickness by including water, and revel in!

Why is my Peanut Chutney Bitter?

This could occur if the peanuts are over-roasted or burnt, making the chutney bitter.

Typically if there too many peanut skins after roasting, that may additionally give a bitter style. Use peanuts with out the pores and skin or pre-roasted peanuts to keep away from this situation.

Extra Indian Chutneys

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Peanut Chutney

Meeta Arora

Tremendous simple and flavorful Peanut or Groundnut Chutney. This creamy, nutty Peanut Chutney is a good accompaniment to south Indian favorites idli, dosa, or upma.

Food plan: Gluten-free, Low Carb, Vegan

Methodology: Blender/Meals Processor

Components 

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Directions 

Roast Peanuts

• Warmth oil in a pan. Add peanuts and roast them for 3-4 minutes. Add Chana Dal and urad dal and saute for two minutes.

• Then add garlic, inexperienced chili pepper and curry leaves. Saute till the garlic is evenly browned on the skin. Take off the warmth.

Mix Chutney

• Switch to a blender. Add tamarind paste, salt and water to the blender.

• Mix to a clean paste. Take away in a bowl.

Make tempering

• Warmth oil in a small pan. Add mustard seeds and allow them to splutter. Add the urad dal, and let it flip golden. Then add hing, dry pink chili and curry leaves. Saute for a minute till the curry leaves wilt.

• Garnish the chutney with the tempering. Peanut Chutney is able to be loved.

Notes

Peanuts: I’ve used uncooked peanuts on this recipe. You should use them with or with out the pores and skin. You may also use store-bought salted or unsalted roasted peanuts, simply modify the extra salt accordingly. 
Curry leaves: You should use recent or dried.  I favor recent if they’re accessible.
Tamarind: If you happen to don’t have tamarind paste, you possibly can soak seedless tamarind in ¼ cup water and microwave for 30 seconds. Take away the tamarind and use the water. Alter the quantity of water you’re including accordingly.  You may also use equal amount of lime juice. 
Vegan Variation: Use your favourite plant-based oil for the chutney.

Notice: Diet values are my greatest estimates. If you happen to depend on them on your weight-reduction plan, use your most well-liked vitamin calculator.

Diet

Energy: 183kcalCarbohydrates: 11gProtein: 7gFats: 13gSaturated Fats: 4gPolyunsaturated Fats: 3gMonounsaturated Fats: 5gLdl cholesterol: 10mgSodium: 336mgPotassium: 190mgFiber: 4gSugar: 2gVitamin A: 232IUVitamin C: 83mgCalcium: 48mgIron: 2mg

Key phrase groundnut chutney, palli chutney, peanut chutney