Peanut chutney | Groundnut chutney | Verkadalai chutney
Peanut chutney is a simple and healthy chutney made with roasted ground nuts and served as side dish for Idli and dosa. Learn how to make with pictures/video.
Regardless of its name, peanut/groundnut is actually from the legume family.
Groundnuts are one of the most commonly used staple food among Indians.
And this peanut chutney is very simple to prepare which can be done in a few minutes. Furthermore, if you have roasted peanuts in your storage then it’s all the way easier.
There are hundreds of recipes made using ground nuts. I love to use these healthy peanuts in whatever form available as we all are big fans of peanuts. Ideally, any healthy person can consume a handful of dry roasted ground nuts daily if they are not allergic to them.
In addition to that, I always make this ground nut chutney with skinned peanuts only. Because the skin of the groundnut is very healthy and has lots of additional benefits. When consuming peanuts have with skin to get the complete benefits. You might want to think twice about not eating that peanut skin. But think again because they too have lots of good benefits.
You will get nutrients like high phenolic content, antioxidant capacity, and dietary fiber.
A study shows that peanut skins contain high amounts of bioactive, which are plant substances found to offer health benefits possibly beyond vitamins and minerals. Bioactives such as polyphenols work as antioxidants to protect against heart disease, cancer, and stroke.
Moreover, I always have raw peanuts in my storage and use them in a variety of recipes. The raw peanuts are slightly dried and packed, which are available in all grocery stores. You can boil them or roast them, use where ever required. And I make kadalai chutney always by dry roasting them freshly. If you have roasted groundnuts, just grind with other ingredients.
Now coming to this kadalai chutney, there are two methods of making. One is with coconut and the other is without.
Both are basically the same recipe except the usage of coconut.
For similar chutney recipes: Kollu thuvaiyal, Tomato chutney, Onion chutney, Mint chutney
Watch the quick video of peanut chutney here:
Peanut chutney | Groundnut chutney | kadalai chutney
Ingredients
Ingredients:
For Chutney:
- 1 cup raw peanuts 200g
- Tamarind gooseberry size
- ¾ tsp salt as per taste
- 5-6 red chillies
- 5 garlic pods
For seasoning:
- 1 tsp oil
- ½ tsp mustard seeds
- 1 pinch asafoetida
- Few curry leaves
Instructions
Recipe:
- In a flat pan, take a cup of raw dried peanuts.
- Dry roast them in low to medium flame for ten full minutes.
- Continue to stir fry the peanuts until they become nicely roasted.
- Since we are dry roasting the skin of the peanuts become dark in color. But wait until you get this dark brown color to get properly roasted nuts.
- By this time, you will get popping sounds from the nuts meaning they are almost done.
- At last, add the red chillies, garlic and tamarind along with salt. Give a quick stir and switch off.
- Let this cool down and grind into smooth chutney using a cup of water. Ground nuts take lots of water to get ground.
Seasoning the chutney:
- Heat a tsp of oil, add mustard and let them splutter.
- Put a pinch of asafoetida and fresh curry leaves.
- Fry the curry leaves until they become crisp.
- Pour this seasoning on top of the ground chutney along with the oil before serving.
- Serve with hot steamy idlis and soft dosas.
Notes
Nutrition
Recipe:
- In a flat pan, take a cup of raw dried peanuts.
- Dry roast them in low to medium flame for ten full minutes.
- Continue to stir fry the peanuts until they become nicely roasted.
- Since we are dry roasting, the skin of the peanuts become dark in color. But wait until you get this dark brown color to get properly roasted nuts.
- By this time, you will get popping sounds from the nuts.
- At last, add the red chillies, garlic, and tamarind along with salt. Give a quick stir and switch off.
- Let this mixture cool down and grind into smooth chutney using a cup of water. Groundnuts take lots of water to get ground.
Seasoning the chutney:
- Heat a tsp of oil, add mustard and let them splutter.
- Put a pinch of asafoetida and fresh curry leaves.
- Fry the curry leaves until they become crisp.
- Pour this seasoning on top of the ground chutney along with the oil before serving.
- Serve with hot steamy idlis and soft dosas.
Tips:
1) For making this chutney use dried peanuts only because raw fresh peeled peanuts have lots of moisture and take more time for dry roasting.
2) If you have already oil roasted/dry roasted groundnuts, skip roasting part and grind.
3) Finally, if you don’t like to have this kadalai chutney with skin on it, just rub the roasted nuts and remove the skins.
You can serve this chutney with Crispy adai, Rava dosa, Pesarattu
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