Peanut chutney without coconut | Groundnut chutney without coconut | Verkadalai Thakkali chutney | Nila kadalai vengayam chutney | Tamilnadu style groundnut chutney | kadala chutney | Andhra Palli chutney recipe | shenga chutney | Andhra Style Peanut Chutney | kaiyendhi bhavan thani chutney | Kaara chutney, கையேந்தி பவன் சட்னி, Kaiyendhi bhavan Chutney For Idli, Rottu kadai thanni Chutney, தள்ளுவண்டி சட்னி செய்வது எப்படி with step by step pictures and video recipe. Check out the Peanut chutney recipe. If you like the video, pls SUBSCRIBE to my channel.
Peanut chutney | Groundnut chutney is a quick and tasty nut-based side dish for South Indian tiffin varieties. Peanut chutney is a perfect blend of tangy, spicy, and nutty flavors. With less than 5 minutes of cooking, this Indian vegan side is perfect for a busy morning.
Why peanut chutney?
Peanuts are very good for health, so this groundnut chutney is not only quick but also healthy. Traditional groundnut chutney requires roasting peanuts on a low flame, but I used store-bought unsalted roasted peanuts. Usually, I keep Idli and start making this chutney. Before Idli is steamed, we can make this peanut chutney. Onion and tomato give an amazing flavor for road kadai thanI chutney.
What kind of peanuts should I use for the verkadalai chutney recipe?
Traditionally, peanuts with skin are roasted in a low flame for 4-5 minutes, and we prepare chutney. For this peanut chutney recipe, I have used roasted unsalted peanuts, which saved time. You can also use salted peanuts, but adjust the salt accordingly. If you are using store-bought peanuts, check the ingredients to make sure the roasted peanuts do not contain corn syrup or any additional additives. Avoid using raw peanuts; always use roasted peanuts for verkadalai chutney.
ALWAYS USE RIPE TOMATOES
Ripe tomatoes make the best road kadai thani Chutney. Avoid raw tomatoes. The spiciness of the chilies with sour tomatoes makes the chutney tasty
Can I make it spicy?
Traditionally, road kadai peanut chutney is spicy. To make it kid-friendly and suitable for our taste, I generally add less spice.
Can I skip garlic?
Yes, garlic is optional, but it gives a nice flavor to the peanut chutney. Also, it helps with digestion. You can add 1 garlic if you don’t prefer a strong garlic flavor.
What’s the shelf life of verkadalai chutney?
Stays Good for 3 days. I would recommend refrigerating for better shelf life
AVOID ADDING EXCESS WATER
Always add a little water while grinding. Excess water might affect the grinding. Add the extra water after transferring to the dish.
Chutney recipes in TMF
Thogayal recipe in TMF
Dry fruits and nuts recipes
Peanut based recipes
Ingredients:
1 teaspoon peanut oil
1/2 teaspoon cumin seeds
5 red chilies
1/2 cup tomato, chopped
3 garlic cloves
1/2 cup onion, chopped
Tamarind (to taste)
1 teaspoon heaped salt
1/2 cup roasted peanuts
1 cup water + extra
1/2 tablespoon coconut oil
1 tablespoon urad dal
1/2 teaspoon mustard seeds
Red chili
Curry leaves
How to make peanut chutney without coconut
- Heat peanut oil in a pan, then sauté red chilies, cumin seeds, onion, and garlic until the onion becomes translucent.
- Add tamarind, chopped tomatoes, and salt into the pan. Continue sautéing until the tomatoes soften and turn translucent.
- Add the roasted peanuts to the mixture, stir well, and let it cool.
- Transfer the cooled mixture to a blender and grind once. Add 1/2 cup of water and grind again to achieve a smooth consistency. Repeat with another 1/2 cup of water.
- Transfer the blended chutney into a serving bowl and add water, adjusting for the desired texture.
- Heat coconut oil in a small pan. Splutter mustard seeds, urad dal, red chili, and curry leaves for tempering.
- Add the tempering to the chutney, mix, and serve with your favorite dish.
Ingredients
- 1 teaspoon peanut oil
- 1/2 teaspoon cumin seeds
- 5 red chilies
- 1/2 cup tomato chopped
- 3 garlic cloves
- 1/2 cup onion chopped
- Tamarind to taste
- 1 teaspoon heaped salt
- 1/2 cup roasted peanuts
- 1 cup water + extra
- 1/2 tablespoon coconut oil
- 1 tablespoon urad dal
- 1/2 teaspoon mustard seeds
- Red chili
- Curry leaves
Instructions
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Heat peanut oil in a pan, then sauté red chilies, cumin seeds, onion, and garlic until the onion becomes translucent.
-
Add tamarind, chopped tomatoes, and salt into the pan. Continue sautéing until the tomatoes soften and turn translucent.
-
Add the roasted peanuts to the mixture, stir well, and let it cool.
-
Transfer the cooled mixture to a blender and grind once. Add 1/2 cup of water and grind again to achieve a smooth consistency. Repeat with another 1/2 cup of water.
-
Transfer the blended chutney into a serving bowl and add water, adjusting for the desired texture.
-
Heat coconut oil in a small pan. Splutter mustard seeds, urad dal, red chili, and curry leaves for tempering.
-
Add the tempering to the chutney, mix, and serve with your favorite dish.
Video
