Friday, September 24, 2021

Curry leaves Peanut Chutney

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Recipe for Curry leaves Peanut Chutney

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients

  • Curry leaves- 1/3 Cup
  • Fresh grated coconut- 1/2 Cup
  • Peanuts- 1/4 Cup
  • Ginger- 1″ piece
  • Green chillies- 2 nos.
  • Tamarind- Small piece
  • Jagggery powder- 1/4 tsp
  • Salt- 1 tsp
  • Cooking oil- 1 tsp

To temper

  • Cooking oil- 1 tsp
  • Mustard seeds- 1/2 tsp
  • Split black gram lentils- 1/2 tsp
  • Broken Red chilly- 1
  • Curry leaves- Few
  • Asafoetida- A pinch

Instructions

Method

  1. Dry roast the peanuts in medium flame till the skin peels. Let it cool down, then peel the skin off.
  2. Next add oil to the pan. Throw in curry leaves, green chillies and ginger. With constant stirring roast them for few minutes. Add all the roasted ingredients, peanuts,coconut, tamarind, jaggery and salt to the mixer and grind to fine paste. Include water as required.
  3. Heat a tempering pan adding all the ingredients under the “to temper” list. When it mustard sizzle pour it over the chutney. Healthy curry leaves peanut chutney is ready to serve with idli and dosa.

Notes

  • You can skip adding jaggery but I prefer. Because it adds taste.
  • You can use store bought peanuts also as it saves your time of roasting and peeling.
  • If you like garlic flavor in chutney, you include it too while roasting curry leaves.
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