Peanut Chutney Recipe: Peanut Chutney is a versatile and easy-to-make spicy condiment that is a staple in South Indian cuisine which comes in two forms: wet and dry. This recipe focuses on making wet peanut chutney specifically for dosa and idli, serving either as a spread or as an accompaniment.
Ingredients: Peanut Chutney Recipe
- 1/2 cup Roasted Peanuts, skin removed
- 3 Garlic Cloves
- 1/4 teaspoon Tamarind Paste
- 4 Dry Red Chillies
- 1/2 teaspoon Mustard Seeds
- 4-5 Curry Leaves
- 2 teaspoons Oil
- 1/2 cup Water
- Salt
Directions: Peanut Chutney Recipe
Step 1:
Take roasted peanuts, garlic, 3 dry red chillies, tamarind paste, and salt in a grinder’s chutney jar.
Step 2:
Grind them together to create a medium-coarse powder.
Step 3:
Add 1/2 cup water and grind again until a smooth paste forms. Transfer the paste to a serving bowl and proceed to prepare the tempering.
Step 4:
Heat oil in a small pan. Break 1 dry red chilli into two pieces. Add mustard seeds; when they start to crackle, add curry leaves and the remaining 1 dry red chilli. Sauté for 10 seconds and turn off the flame.
Step 5:
Pour the tempering over the chutney paste. The chutney is now ready to be served with steamed idli and dosa.
Tips and Variations: Peanut Chutney Recipe
- If roasted peanuts are unavailable, you can dry roast them over low flame in a heavy-based pan for 7-8 minutes. Let them cool for 3-4 minutes and remove the skin.
- Adjust the amount of red chillies to make the chutney more or less spicy. Adding more chillies will result in an Andhra-style spicy peanut chutney.
- You can skip the mustard seeds tempering if you intend to use the chutney only for making dosa.
Taste: Spicy
Serving Ideas: Peanut chutney pairs well with South Indian dishes such as steamed rice, rava idli, rice idli, plain dosa, masala dosa, and medu vada. Enjoy it as a spicy condiment with rasam-rice or sambhar-rice.
Conclusion:
Peanut Chutney Recipe is a delicious and versatile condiment that adds a spicy kick to various South Indian dishes like dosa and idli. With its simple ingredients and easy preparation, it has become a staple in many households. Whether served as a spread or as a side dish, this chutney enhances the flavor of any meal.
FAQs about Peanut Chutney Recipe
Can I use raw peanuts instead of roasted peanuts?
While roasted peanuts are preferred for this recipe, you can use raw peanuts. Simply dry roast them over low heat until they turn golden brown before using them in the chutney.
How do I adjust the spiciness of the chutney?
The spiciness of the chutney can be adjusted by varying the number of dry red chillies. Adding more chillies will make the chutney spicier, while reducing the amount will make it milder.
Can I make this chutney in advance?
Yes, you can prepare the chutney in advance and store it in an airtight container in the refrigerator for up to a week. Just remember to temper it with mustard seeds and curry leaves before serving.
What can I serve with peanut chutney?
Peanut chutney pairs well with a variety of South Indian dishes such as dosa, idli, vada, and even steamed rice. It also complements other Indian snacks like samosas and pakoras.
Can I omit the tempering step?
While the tempering adds flavor to the chutney, you can omit it if you prefer a simpler version. However, the tempering enhances the overall taste and aroma of the chutney, so it’s recommended to include it if possible.
