Peanut Chutney | Mungfali Ki Chutney

Like most of the recipes, peanut chutney is also made in multiple ways and I have my own styles too, though I make the same chutney in different way but this method I use often, of all the chutneys, peanut is my favourite one & so of my nephew, I still didn’t blog the recipe as most of us do know how to make this wonderful chutney.  One of friend was over our place to stay and one day I made upma with apple cilantro chutney plus this peanut chutney for breakfast and from then she is asking me to blog this recipe, this time when I made it I decided to take pictures and to write down, so here presenting peanut chutney in my style.

There are lot of variations in this simple peanut chutney too, you can try with coconut, without roasted gram dal, with ginger etc & that’s makes this chutney perfect side dish for idly, dosa, upma, pongal, vada and for me I can have it with roti, parata, any variety rice…just anything   so do try this and I am sure you will love this simple, easy, quick chutney too. I say easy cause I don’t really do much of tempering in all, this time I did since I knew am going to blog it so let’s make the chutney looks pretty! Otherwise if you ignore the tempering you are not missing anything great. 

Ingredients:

Peanuts/Ground nuts/Ver Kadalai/Mungfali – 1/2 Cup

Roasted Gram/Dhalia/Pottu kadalai – 1/2 Cup

Dry Red Chillies – 3-4

Chopped Garlic – 1 tsp

Jeera/Cumin Seeds – 1 tsp

Tamarind – peas size

Hing/Asafoetida Powder – A pinch

Salt – to taste

Oil – 1 tsp

Water – As needed (around 1/4 cup)

For tempering

Oil – 1 tsp

Mustard Seeds – 1/2 tsp

Curry leaves – 1 sprig

Dry Red Chilli – 1

Urad Dal – 1/2 tsp

Method:

1. Soak Tamarind in little water and keep aside until we are doing below listed tasks.

2. In a pan or wok heat oil, add cumin seeds and allow to splutter.  Add dry red chillies, garlic and sauté until brown.

3. Now add peanuts and sauté until brown but not burnt, add roasted gram/dhalia and sauté until light brown.

4. Off flame and transfer everything to a bowl or plate and allow it to cool.

5. Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney.  Add water in intervals if required.

Trasnfer the chutney in a bowl and add little more water and adjust salt if required. Amount of water depends on how you like your chutney consistency.

For Tempering

6. In a small pan heat oil, add all ingredients listed under tempering in given order, sauté until urad dal becomes brown.

7. Pour the tempering over prepare chutney and give a stir.

Our chutney is ready, the steps seems long but while preparing it’s simple. 

Have a nice day ~~