Anyway, so there I tasted this Peanut Chutney first time. My SIL prepared two batches of Idli first thing in the morning, then fried them in two different flavors ( Yeah, I know !! 🙂 So, she just swirled this Chutney in no time just before we were about to leave. That’s how easy and quick this recipe is BTW. Anyhow, this Chutney complimented fried Idlis perfectly, and was really the highlight of the day, if I am allowed to exaggerate a bit.
I am not exactly sure about the origin of this Chutney though. Since peanuts are used extensively in Maharashtra, I would have thought its from there. But my SIL is from Bihar, and now living in Banaras for 12 years so I dont know which cuisine this belongs to. It doesnt matter though, but since I am always curious about the origin of any recipe I try or post hence the long blab.
This is a protein rich Chutney, which can be used as a dip with Nachos or a spread with your Sandwiches as well as it goes with Idlis and Dosas. Either way, it tastes amazing ! Only the garlic is a bit over powering and you might need a breath mint after having it. So be careful 😉
I usually keep a container full of roasted peanuts in my cupboard for a quick snack or adding to Poha, dips or chutneys etc. I would suggest you do the same. It really comes in handy for various dishes. Well, we will discuss the various uses of Peanuts some other time, lets move to the recipe now.
What you Need?
- 1 cup peanuts
- 1 cup fresh coriander leaves , washed and chopped roughly
- 1/2 inch ginger piece
- 3-4 green chilies
- 2 tbsp Yoghurt ( Curd )
- 5-6 Curry leaves, washed
- 5-6 garlic cloves, roughly chopped
- Salt to taste
- 1/4 cup water ( or more as per your desired consistency )
How to Make?
- Heat a wide pan, and roast peanuts on low flame for 10-12 minutes until they are not nicely roasted. Check by picking one up, and carefully breaking between fingers. Turn off the flame, and keep aside till it cools down.
- When at room temperature, blend in a mixer with some water.. just a tablespoon of it. Once nicely blended add everything else into a nice paste.
- Adjust water and salt as per your preference and transfer to a bowl/container. Can be kept into the fridge for up to 4 days. Only 7-8 hours at room temperature.
- Like I said, if you have roasted peanuts kept ready this chutney can be made in minutes
- Its a protein rich dip and can be eaten with variety of dishes, I shall post some soon.
- I sometimes make a Chapathi wrap using this chutney as a base spread and then any leftover dry vegetable sabzi on top. It makes a healthy and filling lunch for work 🙂
Check out some other lip smacking Chutney recipes :
Restaurant style Vegan South Indian Coconut Chutney
No Oil Chatpati Coriander and Spinach Chutney
Tangy and thick Tomato Chutney for spreads and dips
Healthy Dates and Tamarind Chutney
For more recipes from Bihar, click here