Peanut Onion Chutney, a wonderful accompaniment for Idli/Dosa. Chuntey is one of the most common side dish prepared to be served with Idli/Dosa. This Peanut Onion chutney is one variety that is very easy and rich in nutty flavor. Peanut chutney is so popular chutney variety in Andhra. We can make many different variations to this peanut chutney. We can also include roasted peanuts, coconut, mint leaves to enhance the chutney. Given below is the simple and easy method of making Peanut Onion Chutney. I have also published No Onion No Garlic Tomato Peanut Chutney which we can prepare even during vrat days.
Tips and Variations in make Peanut Onion Chutney:
- I have used Raw Peanuts with skin. We can also use skinned peanuts. If using roasted peanuts, pls fry them for atleast for a minute and then grind it
- We can add grated coconut to enhance the chutney with coconut flavor
- Instead of red chili, we can also use green chili
- Adding garlic is optional. We can exclude it.
- Instead of adding tamarind ,we can saute ½ tomato along with onion and grind it together
You can also try:
- No Onion No Garlic Tomato Chutney
- Tomato Pudina Chutney
- Tomato Peanut chutney
- Coconut Chutney
- Idli Podi
Recipe Card for Peanut Onion Chutney | Verkadalai Vengaya Chutney:
Peanut Onion Chutney Recipe | Verkadalai Vengaya Chutney Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixer Grinder
Servings: 4 people
Calories: 36kcal
Peanut Onion Chutney, easy and quick to make chutney made with raw peanuts, onion and red chilies enriched with mustard, dal and curry leaves tempering! This is a perfect side dish for Idli/Dosa/utappam/ Veng Pongal
Print Recipe
Ingredients
- 1 Cup Peanuts
- 1 nos Onion Roughly Chopped
- 5 nos Red Chili
- 2 nos Garlic cloves
- 1 Salt As Needed
- Few Curry Leaves
- 1 Small Goosebeery Size Tamarind or 1 teaspoon Tamarind Paste
- 1 teaspoon Cumin Seeds
- 1 tablespoon Oil
For Tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 2 teaspoon Split Urad Dal
- Few Curry Leaves
Instructions
Preparing Grinding Ingredients
- Heat 1 teaspoon of oil in a pan. Add raw peanuts and fry in medium flame for about 3 minutes. Take this aside
- Next, add red chili and saute for few seconds. Take this red chili aside
- In the same pan, add 2 teaspoon of oil, add onions and saute onions till translucent. Also add garlic cloves and saute with onions. In the same pan, add curry leaves and fry for few seconds.
- Take peanuts, red chili, onion, garlic, curry leaves, to the mixer jar. Add Jeera, salt, tamarind paste to the mixer jar.
- Grind everything to smooth paste by adding water little by little. Take the ground chutney to the serving bowl
Tempering Process
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till light brown. Then add curry leaves to the pan and switch off the flame
- Add this tempering to chutney and give a mix
Serving Time
- Serve the delicious Peanut Onion Chutney with Dosa/Idli/Pongal and enjoy your breakfast!
Video
Notes
- We can also add grated coconut or roasted gram if we like.
- We can sauté tomato instead of adding tamarind paste
- If you have store bought tamarind paste, you can use 1 teaspoon instead of using dry tamarind
Nutritional Info
Nutrition Facts
Peanut Onion Chutney Recipe | Verkadalai Vengaya Chutney Recipe
Amount Per Serving (1 tbsp)
Calories 36
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 3g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
PREPARING GRINDING INGREDIENTS
-
Heat 1 teaspoon of oil in a pan. Add raw peanuts and fry in medium flame for about 3 minutes. Take this aside
-
Next, add red chili and saute for few seconds. Take this red chili aside
-
In the same pan, add 2 teaspoon of oil, add onions and saute onions till translucent. Also add garlic cloves and saute with onions. In the same pan, add curry leaves and fry for few seconds.
-
Take peanuts, red chili, onion, garlic, curry leaves, to the mixer jar. Add jeera, salt, tamarind paste to the mixer jar.
-
Grind everything to smooth paste by adding water little by little. Take the ground chutney to the serving bowl
TEMPERING PROCESS
-
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till light brown. Then add curry leaves to the pan and switch off the flame
-
Add this tempering to chutney and give a mix
SERVING TIME
-
Serve the delicious Peanut Onion Chutney with Dosa/Idli/Pongal and enjoy your breakfast!
