Mar 19, 2012

Groundnut Chutney / Peanut Chutney (Camelia Panjabi's recipe)

Groundnut chutney / Peanut chutney (Camellia Panjabi’s recipe)

A tasty chutney goes well with rice !!

Serves: 3


100 g ( ½ cup) peanuts

1 tablespoon tamarind pulp (1 teaspoon tamarind paste or to taste)

2 green chillies

1 teaspoon oil

10 curry leaves

1 onion

½ teaspoon cumin seeds jeera

½ teaspoon fenugreek seeds (methi)

½ teaspoon urad dal

2 tablespoon grated coconut

1 teaspoon salt (or to taste)


Dry roast the peanuts even if the have skins for about 15 minutes in a frying pan, with no oil. When the peanut begin to burn, remove from the heat. Leave to cool, then remove the skin. (Microwave method – Spread / arrange peanuts in a microwave safe dish (flat dish) and microwave for 2 minute 45 minutes and keep aside to cool for 15 minutes and gently remove the skin of the peanuts)

Soak the tamarind for 10 minutes in 50 ml of water (if you're using tamarind paste, add 2 tablespoons of water when making the chutney) Put all the ingredients into food processor or blender / mixer, and grind to a paste. Serve with rice.

1 comment:

Shobha said...

Yummy !
I make it without coconut.