Groundnut chutney or peanut chutney is one of my favorite chutney, which we used to prepare once a week. Some people add coconut to this chutney, while grinding, but I think, that gives little coconut taste. So I did not add and I can say, this is pure groundnut chutney. This is very simple to do with in 10 min. The below version, I learnt from my mom. Now to the recipe...
How to make Groundnut chutney / Peanut chutneyPreparation time: 10 min | Cook Time: 5 min | Serves: 4
Recipe Category: Side dish | Recipe Cuisine: South Indian
- Groundnut / Peanuts - 1 cup
- Red chillies - 4
- Coriander - few
- Curry leaves - 15 - (few for grinding and few for frying)
- Urud dal - 1 tsp
- Mustard seeds - 1/4 tsp
- Salt - 1/2 tsp ( or as per taste )
- Oil - 1 tsp
- Water - 1/2 cup
1. Take 1 cup of groundnut and dry fry in a wok/kadai/pan in medium heat.
2. Take care not to burn the groundnut. Check if the groundnut skin has become little dark as shown in the below picture. ( Some people may remove the skin at this stage, but my mother, used to say, it is also healthier. So I did not remove the skin).
3. Transfer the content to the mixer grinder.
4.To this add the red chillies, coriander, curry leaves (5), salt.
5. Add water and grind to a paste.
6. In another kadai/wok, add the oil and when hot mustard seeds, urud dal and when they are slight brown, add in the curry leaves and fry for a minute. Mix this thalippu, to the prepared chutney/paste.
7. Serve it with idili or dosa or pongal. Even can be mixed with white rice and eat.
1. You may skip adding the curry leaves while grinding. But I prefer grinding, as my kids, through the curry leaves away from the chutney.
2. As I said, before, grinding the groundnuts, you can cool it down after frying and remove the skin, just by rubbing in hands, if you do not want the skin. Its purely an option.
3. While grinding, you can add 1 or 2 tsp grated coconut to enhance the taste.
4. You can add little tamarind, if you like tangy taste.
5. Red chillies can be replaced by green chillies also.