High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut
Peanut Chutney is a high protein side that goes well with idli, dosa and other south Indian breakfast dishes. It is simple to make and tastes delicious.
Peanut Chutney Recipe is a delicious a nutty, toasty and typically Indian chutney that requires minimal effort. Made without coconut, the chutney is healthy and bursting with additional flavours from curry leaves, chillies and two kinds of lentils. It makes a great breakfast side dish or accompaniment.
Did you know: Peanuts are actually legumes, although they possess qualities similar to other edible nuts such as pistachios and almonds. Peanuts provide high energy and contain high quantities of nutrients, minerals, antioxidants and vitamins. Also high in monounsaturated fatty acids, especially folic acid, peanuts help lower bad cholesterol and increase good cholesterol in the blood. Studies also suggest that roasting or boiling peanuts enhances the antioxidant bio-availability by almost two to four-fold.
Some other delicious South Indian chutneys for you to try are:
- 1/2 teaspoon Ghee
- 3/4 cup Roasted Peanuts (Moongphali)
- 1 teaspoon White Urad Dal (Split)
- 2 tablespoons Chana dal (Bengal Gram Dal)
- Curry leaves , handful
- 1 Green Chilli
- 1/2 inch Ginger
- Salt , to taste For tempering
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- 1-2 Dry Red Chillies
How to make High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut
To begin making the Peanut Chutney Recipe, first place a pan on the heat. Melt the ghee in it, reduce the heat to low and add peanuts. Roast them for two to three minutes on a low flame till the peanuts are slightly brown.
Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty.
Once done add curry leaves and the green chilli. Stir this for a minute and turn off the heat. Allow the roasted ingredients to cool down for 5 minutes.
Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste. Transfer the peanut chutney into a bowl and keep aside.
Now to temper the chutney, place a tadka pan on the heat. Warm some ghee in it.
Add in the mustard seeds and allow the seeds to crackle. After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well. Turn off the heat and pour the tempering over the peanut chutney, mix well and serve
This chutney can be made with the skins of the peanut retained. It can be stored in the refrigerator for up to 3 days.