Chutneys play a very important role in Indian Cuisine.
Chutneys are a quintessential accompaniment to every Indian meal.
Just make a quick chutney to give the whole meal a lovely
flavorful kick. A delicious Chutney elevates the taste of any dish. A great
companion to Idli, Dosa, and vada or with paratha – this Peanut Chutney with
coconut (without coconut), bursts with Indian flavors! It is thick, creamy,
vegan, protein-rich and tastes delicious.
Among all the other Indian chutneys, this peanut chutney is
quite unique and tasty. This peanut chutney has a great flavor and creamy
texture. There are many ways a peanut chutney is made.
This peanut chutney is –
- ü Healthy, Protein-rich
- ü Vegan
- ü Creamy
- ü Thick
- ü Versatile
- ü Easy to make
INGREDIENTS REQUIRED –
- Peanut
- Dry Coconut
- Cashew nuts
- Tamarind (emli)
- Onion
- Garlic
- Green chilies
- Oil
- Salt
Read - SURTI LOCHO GUJARATI FARSAN RECIPE
FOR TEMPERING – (Optional)
- Oil
- Curry Leaves
- Asafetida
- Red dried chilies
- Urad dal
- Mustard seeds
- Cumin seeds
HOW TO MAKE PEANUT CHUTNEY –
- Take peanuts in a pan and dry roast them until slightly browned. Take them out in a plate or bowl and keep them aside.
- Heat oil in the same pan. Add onion, garlic and green
chilies. Saute for a few minutes.
- Now add tamarind and mix well (this is optional)
- Take this out in a bowl and let them cool down a little bit.
- Take dry roasted peanuts, cashews, coconut and onion mixture in a blender jar.
- Add water and salt.
- Grind to make a smooth chutney. Keep it aside.
OPTIONAL STEPS –
- Heat oil in a pan. Add Urad dal and fry until browned.
- Add mustard seeds, cumin seeds, dried red chilies, curry
leaves and hing and let them crackle for a few seconds.
- Pour the tempering over the chutney and mix well.
- Adjust the consistency by adding water.
Peanut Chutney is ready. Enjoy!
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