Peanut chutney - Peanuts are the storehouse of protein and fats, good for growing children, and pregnant women. Keeps you full for longer hours. This chutney is white in colour and can be made in a few minutes if you have all the ingredients handy. The preparation is exactly like that of coconut chutney but the amount of coconut used is comparatively lesser, There is another recipe which makes use of shallots and garlic which I'll post soon. Ok to the recipe,
Key ingredients:
Peanuts - Make use of roasted peanuts available in the store. Raw ones are not to be used. Salted varieties can be used. In that case reduce the amt of salt in the recipe.
Coconut
Ginger
Green chillies
Tempering ingredients
Storage: It keeps good just for a day if the chutney is kept in the fridge.
Accompaniments: Idly, dosa, chapati, upma.
Recipe:
Time taken: 15 minutes
A normal spoon is used
Ingredients with measurements:
Roasted peanuts - 2 handfuls
Coconut - 5 to 6 pieces or 2 tbsp
Green chillies - 4 or 5
Crystal salt- to taste
Ginger - little or 1/2" (just for digestion and aroma)
Tamarind - marble size
water - as necessary
Tempering:
Sesame oil - 1 tsp(Any oil can be used according to one's preferences and tradition.)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - 4 or 5 leaves
Asafoetida - a pinch
Directions:
1. Take all the ingredients in a chutney grinder.
2. Grind to a smooth paste
3. Add water to adjust the consistency.
4. Pour the tadka over the chutney and serve.
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