Groundnut Chutney Recipe
Groundnut chutney is a wonderful condiment/dip/side dish when served with Pongal, Idlis (Steamed Pancakes) or even Dosas (Indian Crepes). It is easy to make and can be stored in an air-tight container and refrigerated up to 1 week. Though Groundnut chutney is traditionally made with only groundnuts, I have made a small variation by adding a little Channa Dal too and it tastes really good. Comments/Suggestions/Feedback on this Groundnut Chutney Recipe are welcome!
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Ingredients
Groundnuts - 1 cup
Channa Dal - 3 tbs
Dry Red chillies - 3
Tamarind paste - 1/2 tsp (OR) Tamarind juice - 1/2 cup
Salt to taste.
For tempering
Mustard seeds - 1/4rth tsp
Cumin seeds - 1/4rth tsp
Curry leaves - a few
Directions
Dry Roast groundnuts, channa dal and dry red chillies and remove from stove. Add either tamarind paste or juice of tamarind (the juice can be got by soaking some tamarind in warm water and then discarding the tamarind pulp). Add salt to taste and grind into a fine paste.
Heat 1 tbs oil in a small wok. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and add this seasoning to the ground paste.
Mix well and Serve as Side-dish.
Heat 1 tbs oil in a small wok. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and add this seasoning to the ground paste.
Mix well and Serve as Side-dish.
Comments
Comments: 2 |
Add a Comment
Snigdha says :
Thanks Jayshree. Yes, it tastes very different from Coconut chutney. Do try it, I am sure you will like it.
Posted on: 27 February 2008 - 8:55pm
