Carrot Peanut Chutney Recipe
Carrot Peanut Chutney Recipe is a perfect accompaniment to idli or dosa breakfasts. This recipe can also be made without using the coconut, for a healthier version. Those who are allergic to peanuts, can avoid it and add roasted gram instead. Carrot can be replaced by radish or ridge gourd. As you can see this truly versatile chutney it is a great option for a breakfast accompaniment.
Have you tried the:
- 1 Carrot (Gajjar) , peeled & chopped
- 2 tablespoons Roasted Peanuts (Moongphali)
- 1/4 cup Mint Leaves (Pudina)
- 1 tablespoon Fresh coconut , grated
- 1 Onion
- 1 tablespoon Garlic , chopped
- 3 Green Chillies
- Salt , to taste
- 1 teaspoon Gingelly oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
How to make Carrot Peanut Chutney Recipe
To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown.
Take the pan off the heat and allow it to cool. Remove the skin of roasted peanuts.
Place the pan back on the heat and warm some oil in it. Add mustard seeds and curry leaves and allow them to crackle.
Add chopped onion, green chilies and garlic to it and saute together.
Next, add coconut and stir, followed by chopped carrot and mint leaves. Cook for 5 minutes on low-medium heat.
Remove from the heat and allow it to cool.
Put all the ingredients from the pan into the mixer jar and grind together to make a smooth paste, adding little water.
Add salt to taste and mix well and serve the Carrot Peanut Chutney with Idli or Dosa.