PEANUT CHUTNEY | GROUNDNUT CHUTNEY
Peanut chutney or groundnut chutney is a quick, delicious, vegan chutney. Serve it with the classic South Indian breakfast of idli, dosa, medu vada or uttapam for a hearty, wholesome, healthy meal.
Provided by Dassana Amit
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
- Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
- Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.
- To the same oil, add the peanuts.
- Stirring often 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.
- Add sesame seeds and mix. Switch off heat. 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. Add the fried chana dal and salt as per taste.
- Add water in parts and blend to a smooth consistency.
- Remove peanut chutney in a bowl.
- Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
- Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
- Rice: You can also have it as a side condiment with some steamed rice.
- Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.
- Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.
Nutrition Facts : Calories 186 kcal, Carbohydrate 12 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 369 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
PEANUT CHUTNEY
Andhra-style peanut Indian chutney is mix of spices and peanuts. Serve with plain chapatis.
Provided by Allrecipes Member
Categories Chutney
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Toast peanuts in a pan over medium heat for 5 minutes.
- Sprinkle chili powder, sugar, cumin seeds, and salt over the peanuts, and mix well.
- Transfer to a food processor and process until creamy.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 9.7 g, Fat 18.4 g, Fiber 3.4 g, Protein 8.9 g, SaturatedFat 2.6 g, Sodium 310.6 mg, Sugar 2.7 g
PEANUT CHUTNEY
This is great to serve with kebabs. From Madhur Jaffery. She also says this is great in a ham and cheese sandwich.
Provided by susie cooks
Categories < 15 Mins
Time 5m
Yield 5 tablespoons
Number Of Ingredients 4
Steps:
- Combine all the ingredients.
- This the sauce by adding about 4 teaspoons of water.
Nutrition Facts : Calories 44.8, Fat 3.3, SaturatedFat 0.7, Sodium 66.8, Carbohydrate 3, Fiber 0.5, Sugar 1.9, Protein 1.8
SHENGDANA CHUTNEY (DRY PEANUT CHUTNEY)
This is a traditional Maharashtrian dry chutney made from roasted peanuts. It tastes great with chapatis or rotis. The traditional way is to use a mortar and pestle but you can also use spice grinder if you have one.
Provided by Allrecipes Member
Categories Chutney
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 3.5 g, Protein 8.9 g, SaturatedFat 2.6 g, Sodium 16.6 mg, Sugar 1.6 g
HOT PEANUT BUTTER CHUTNEY
Make and share this Hot Peanut Butter Chutney recipe from Food.com.
Provided by lindseylcw
Categories Beans
Time 3m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together all ingredients in a bowl.
- serve with roast chicken or mashed potato.
- will keep in fridge for up to 1 week.
- Note this can be used as marinade with the addition of soy sauce.
Nutrition Facts : Calories 49, Fat 4.1, SaturatedFat 0.8, Sodium 38.5, Carbohydrate 2, Fiber 0.6, Sugar 0.8, Protein 2.1
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