Peanut Chutney is a smooth and creamy chutney made using Peanut (Groundnut). Very delicious, quick to make and a better alternate to the coconut chutney. This goes well with lots of breakfast dishes like Idli, Dosa, Pongal, Upma and almost all the breakfast items! This is a version of peanut chutney with onion and garic. We can also skip onion and garlic and instead use grated coconut.
Variations to make Peanut Chutney
Peanut chutney can be made using few variations. Some of them are given below
- You can skip the onion and just make the chutney only with garlic and peanuts. This can also be made without onion and garlic.
- Adding few mint leaves to the chutney elevates the flavor of the chutney.
- Addition of a tomatoes makes the chutney slightly tangy. Also tomato brings nice color to the chutney. Just fry the tomato along with onion and grind the mixture
- Instead of Red Chili, addition of green chili enhances the flavor and taste
- You can also add 1 teaspoon of Urad dal. Fry this along with Onion / Garlic and grind along with other ingredients.
Recipe Card to make Peanut Chutney
Peanut Chutney Recipe | Verkadalai Chutney Recipe | Groundnut Chutney
Equipments Needed
- Mixer
- Heavy Bottomed Pan
Servings: 4 people
Calories: 59kcal
Peanut Chutney (Verkadalai Chutney) is one of the popular chutney in Andhara to accompany Idly / Dosa. It's a good substitute for the conventional coconut chutney. It's smooth and creamy and also good for health. There are few variations to maket his chutney. In this recipe I have added onion and garlic.
Print Recipe
Ingredients
- 1 cup Raw Peanuts 1 cup - 250 ml (or Roasted Peanuts)
- 6-7 nos Shallots / Baby Onions
- 2 nos Garlic cloves
- 3 nos Red Chili
- 1 gooseberry size Tamarind (or ½ teaspoon tamarind concentrate)
- 1 teaspoon Salt adjust to your taste
- 1 teaspoon Cooking Oil
For Tempering
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard seeds
- few Curry leaves
- 1 nos Red Chili
Instructions
Roasting the Peanuts (If you are using roasted peanuts then skip this step)
- Dry roast peanuts in medium flame till they are crispy. Take the Roasted peanuts aside
Cooking Onion & Garlic
- In the same pan, add a teaspoon of oil. When the oil is hot, add shallots, garlic and fry in oil for couple of minutes
- Then, add red chili and tamarind and fry in oil along with shallots & garlic till tamarind is soft
Grinding the Chutney
- Take the peanuts along with other fried ingredients in a mixer jar. Add necessary salt.
- Grind everything to a smooth paste
Tempering
- In another pan, heat oil. Add mustard seeds and allow it to sputter
- Add red chili, curry leaves and fry for a minute. Add the seasoned ingredients to the chutney
- Serve the mouth-watering Peanut Chutney with Idli / Dosa / Pongal etc
Notes
- Adjust the consistency by adding required water
- The onion and garlic can be skipped and we can make this chutney as no onion / no garlic chutney as well.
- Instead of Red Chili, Green Chili can also be used.
- We can also use readily available roasted peanut for making this chutney
Nutritional Info
Nutrition Facts
Peanut Chutney Recipe | Verkadalai Chutney Recipe | Groundnut Chutney
Amount Per Serving (2 tbsp)
Calories 59
Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 148mg6%
Potassium 78mg2%
Carbohydrates 3g1%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Verkadalai Chutney:
-
- Dry roast peanuts in medium flame till they are crispy. Take the Roasted peanuts aside
- In the same pan, add a teaspoon of oil. When the oil is hot, add shallots, garlic and fry in oil for couple of minutes
- Then, add red chili and tamarind and fry in oil along with shallots & garlic till tamarind is soft
- Take the peanuts along with other fried ingredients in a mixer jar. Add necessary salt.
- Grind everything to a smooth paste.
- In another pan, heat oil. Add mustard seeds and allow it to sputter
- Add red chili, curry leaves and fry for a minute. Add the seasoned ingredients to the chutney
- Serve the mouth-watering Peanut Chutney with Idli / Dosa / Pongal etc
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| Peanut Chutney Recipe | Verkadalai Chutney Recipe |
