Peanut chutney is fantastic, tastes better than coconut chutney. For breakfast dishes like upma, dosa, and vada at my home so I prepare peanut chutney quite often.
The main use of groundnut is as a source of edible oil, but the high oil and protein contents also make it an important food crop.
Ingredients
- 1 cup - groundnut
- 5 dried red chillies
- 6 small onion and 1 garlic clove - sliced to big chunks
- ½ tsp salt or to taste
- 1/4 cup coconut grated
- tamarind - one small ball
- 1 tsp each - cumin,coriander seeds, urad dal and six curry leaves
Method
- Roast the groundnuts to golden brown color.
- Cool and rub the skins off.
I love the roasted groundnut taste produced in this slow-cooking method. - Fry all of above in oil. Then, put them in a mixi jar and make a paste, till it is fine. Add water if required.
- Tastes yummy.
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