Peanut chutney a quintessential side for any south Indian breakfast made of peanuts. A gluten free, vegan and a keto friendly chutney is must try.
Peanut chutney is a spicy , tangy chutney with a smooth texture. This is a quintessential side for any south Indian breakfast, be it Idli, Dosa, Upma or Uthapam. This is one of the chutney that is made with no or less coconut, but tastes amazing. Some of the popular restaurant chutneys include Coconut chutney, Onion chutney, Coriander chutney, Peanut chutney along with sambar for any of the tiffin items.
Usually I tend to make this at-least once in 2 week as a side for dosas and Idlis. If you have peanuts handy, it’s quick to make with very few ingredients. Its a good substitute for coconut chutney and stays longer ( if you do not add the coconut ).
The hint of garlic adds a nice flavor and aroma to the chutney and crunch of the roasted urad dal adds a nice surprise. Some like more garlicky taste if you do, do not hold back and add couple of more extra garlic.
Also I like my chutney for the Idli to be a bit thinner than that for the dosa so I add enough water while grinding. you can adjust consistency to you r liking. also feel free to replace tamarind or amchoor with a squeeze of lemon. that also works well.
Now imagination is the limit. There can be many different variations of peanut chutney – The base chutney tastes soo good, imagine what a little flavor could do? You can mix up the base chutney with some mint or cilantro (coriander) to make green peanut chutney or add a little roasted tomatoes to make red peanut chutney. Be it onion or just red chills in place of green the chutney tastes simply amazing. I will post more of these in the blog soon as I tend to mix it up every time i make this chutney.
Kadala Chutney | Peanut Chutney
- 1/2 cup Peanuts
- 1-2 garlic cloves
- 1 tbs coconut pieces optional
- 1/2 tsp Amchoor powder or tamarind
- 2-3 green chillis
- salt to taste
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp jeera seeds
- 1 tsp urad dal
- 1 red chilli
- 1 strand curry leaves or coriander leaves
- Dry roast the peanuts in a pan till golden brown.
- Add the garlic pods to the pan and fry it for coupe of minutes.
- Turn off the heat and add the green chilies and let it fry slightly in the pan heat.
- In a electric mixture add the roasted peanut mix then add the coconut.
- Grind the mix by adding little water at a time to a smooth paste.
- Once all the above ingredients come together add the salt and amchoor powder or tamarind paste and give it a quick mix.
- In a new pan add the oil and once its hot add the mustard seeds, jeera seeds urad dal and curry leaves and add the temper to the chutney.
- Roast peanuts and remove skin for more pale white color. if adding skin color is light brown.
- I have also tried this chutney with honey roasted peanuts which adds a slight sweetness for the honey which kids really enjoy