Wednesday 3 August 2016

Peanut Chutney Without Coconut/Verkadalai Chutney without Coconut/Nilakadalai Chutney/Groundnut Chutney

Are you looking for an alternative for coconut chutney, they here it is nutty flavoured groundnut chutney. There are many ways in which peanut chutney is made; here I am sharing the one which I make at my home. Meanwhile check out other Chutney varieties here. Do try this peanut chutney and post your comments here.

Here’s how to make Peanut chutney with step by step photos…

Other Chutney & Thogaiyal varieties that might be of your interest...
Ellu Thogaiyal/Sesame Seeds Thogaiyal
Ingredients

Roaseted Peanuts/Verkadalai
1 cup
Sambar Onion
10-12
Garlic Cloves
3-4
Tamarind/Puli
One small piece
Dry Red Chillies
4-5
Salt
To taste
Oil
2 tsp


For Tempering

Oil
2 tsp
Mustard Seeds
½ tsp
Cumin Seeds
½ tsp
Split Urad Dal
½ tsp
Curry Leaves/Karivepillai
10-12
Dry Red Chillies
1-2
Preparation Time: 10 - 15 minutes          
    
Method

I have used roasted peanuts, if not clean, roast and peel the skin of peanuts.


Heat oil in a kadai, add onions and fry until it changes color.


Add garlic cloves, tamarind, dry red chilies to the onions and fry for another minute.


Add peanuts, onions, garlic, tamarind, dry red chillies, salt to the mixer and grind to smooth paste. Add required amount of water when grinding chutney.


Transfer it to a bowl.


Heat oil in a kadai, splutter mustard seeds, cumin seeds, split urad dal, curry leaves and fry for few seconds and switch off the stove.


Add the tempering to the chutney.


Delicious and traditional Peanut Chutney/Verkadalai Chutney is ready to be enjoyed.


Serve it with idlis, dosas and kuzhipaniyaram.

Thank you all for visiting my space, please come back again for more tempting, irresistible and traditional recipes from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…


























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1 comment:

Hello everybody,
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Priya Anandakumar

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