- roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
- Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
- Set aside the pan to cool the chutney ingredients at room temperature.
- When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder and and salt as per taste.
- Add water in parts and blend to a smooth consistency.
Peanut chutney or groundnut chutney is a quick, delicious, and excellent substitute for Coconut Chutney. Serve it with the classic South Indian breakfast of idli, dosa, medu vada, or uttapam for a hearty, wholesome, healthy meal. It is naturally vegan too.
Peanut Chutney | Groundnut Chutney
#myrecipe
By Archana P S
Apr, 6th
643
Servings
6 persons
Cook Time
15 minutes
Ingredients
4
- 6
Ingredients
- ½ cup peanuts
- 2 to 3 green chilies or dry red chilies
- 2 garlic cloves
- Few Curry Leaves
- 1 tablespoon oil
- 1 pinch asafoetida
Instructions
Notes/Tips
This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
