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Peanut Chutney Recipe: A Roasted, Nutty Twist On South Indian Breakfast Recipe

Recipe By Slurrp Editorial
This creamy peanut chutney gets its nutty taste from the use of roasted peanuts, coconut and green chillies, having a simple mustard and curry leaf tempering on top. Quick to make and easy to pair with idli, dosa, uttapam or vada, it is an alternative to the usual coconut chutney.
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Peanut Chutney Recipe: A Roasted, Nutty Twist On South Indian Breakfast
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Ingredients for Peanut Chutney Recipe: A Roasted, Nutty Twist On South Indian Breakfast Recipe

  • 1/4 cup Raw peanuts
  • As required ¼ cup fresh grated coconut
  • 1.25 nos – green chillies
  • 1/4 piece smallof ginger
  • As required ½ tsp cumin seeds
  • As required ½ tsp tamarind
  • As required Salt
  • As required to taste
  • As required ½–¾ cup water
  • 1/4 tbsp Oil
  • As required ½ tsp mustard seeds
  • As required ½ tsp urad dal
  • 1/4 nos dried red chilli
  • 4.50 nos – curry leaves
  • 1/4 nos pinch asafoetida (hing)

Directions: Peanut Chutney Recipe: A Roasted, Nutty Twist On South Indian Breakfast

  • STEP 1.In a pan, dry-roast the peanuts over medium flame until they turn a bit golden and you get a nutty aroma. Let them cool down, then rub them between your palms to remove the loose skin.
  • STEP 2.In a blender, add the roasted peanuts, grated coconut, green chillies, ginger, cumin, tamarind and salt to taste. Add a little water and grind until smooth.
  • STEP 3.Gradually add more water while blending until the chutney gets your desired consistency. Keep it a bit thick if serving with idli or make it thinner for dosa.
  • STEP 4.In the same pan, heat oil and add mustard seeds to it. Once they begin to crackle, add urad dal and let it turn a bit golden.
  • STEP 5.Add the dried red chilli, curry leaves and hing to this. Fry for a few seconds until the curry leaves get crisp and fragrant.
  • STEP 6.Pour the hot tempering over the prepared peanut chutney and mix lightly. Taste and adjust salt or tamarind if required.
  • STEP 7.Serve fresh with hot idli, dosa, uttapam, medu vada or paniyaram. If the chutney feels a bit thick while resting, loosen it with a little water before serving.
Nutrition
value
225
calories per serving
18 g Fat9 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    9g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    20mg
  • Iron
    1mg
  • Vitamin A
    9mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    74mg
  • Manganese
    < 1mg
  • Phosphorus
    147mg
  • Selenium
    1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial