Peanut Coriander Chutney Recipe

Hari dhaniya aur moongphali ki chutney | Gujarati chutney | Chutney for Dhokla-Fafda-Locho
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Recipe / food styling / photography by - Sunayana Gupta





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‘Peanuts’ are great for health and usually we have them as snack. Well, here we give you another variety of chutney that is made with peanuts as main ingredient. This chutney has the freshness of coriander, punch of chilly and the nutty flavors of peanuts. A generous tempering with some assorted spices enhances the flavors. Easy & quick recipe and tastes absolutely divine. Worth a try!

Did you know, ‘Peanut’ unlike its name, is not really a nut but a legume and like most legumes, an excellent plant based source of protein. However, it is often classified as a nut because it possesses all the qualities of true nuts, like almonds. Being extremely versatile, they are often used as an ingredient in peanut butter, candy bars, chocolates or even sold in the form of ‘chanas’ and ‘chikkis’ by roadside vendors. 

They are also known as ‘Mungfali‘ in Hindi, ‘Pallelu‘ in Telugu, ‘Kadalai‘ in Tamil, ‘Nilakkadala‘ in Malayalam, ‘Kadale kaayi‘ in Kannada, ‘Singdana‘ in Gujarati and ‘Shengdaane‘ in Marathi. Peanuts contain vitamins, minerals, nutrients and anti-oxidants and thus are a significant source of energy.



Serve this ‘Peanut Coriander Chutney’ with mint rice, baked bread cutlets, khaman dhokala and spicy corn fritters !

You would love to refer similar recipes for….

Dahi ki chutney

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Peanut Coriander Chutney

Peanut Coriander Chutney, here we give you another variety of chutney that is made with peanuts as main ingredient. Peanuts are great for health and usually we have them as snack. This chutney has the freshness of coriander, punch of chilly and the nutty flavors of peanuts.

Preparation Time :
Cooking Time :

Category : Chutneys
Cuisine :
Servings : 0 servings

Author : Sunayana Gupta

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Recipe Ingredients

  • Peanuts – 1/2 cup
  • Fresh coriander – A small bunch
  • Cumin seeds – 1/2 tea spoon
  • Green chilly – 1 or to taste
  • Tamarind pulp – 1 table spoon or to taste
  • Salt – To taste
  • Water – As required
  • Oil – 1 table spoon

 For tempering –

  • Oil – 2 table spoon
  • Mustard seeds – 1 tea spoon
  • Channa dal – 1 tea spoon
  • Urad dal – 1 tea spoon
  • Peanuts – 2-3 tea spoon
  • Dry red chilly – 2
  • Asafetida – A pinch or two

How to make Peanut Coriander Chutney

  • Roast peanuts in 1 tea spoon oil.
  • Also roughly chop coriander and green chilly.
  • In a blender take roasted peanuts, coriander, chilly and all the rest of the ingredients listed under first category.
  • Grind to a fine or slightly coarse paste as desired and adjust the consistency with water.
  • Transfer to a serving bowl.
  • For tempering, heat oil in a small pan. Add all the listed ingredients and cook till the lentils get a slight pink color and give out a nice aroma.
  • Pour this tempering over the chutney.

‘Peanut coriander chutney’ is ready. Relish with idli, dosa or any snack of choice.

Tips –

  • Store this chutney in refrigerator in an air tight container.
  • If you don’t have tamarind pulp, then use lemon juice instead.
  • If you want ZERO OIL chutney, then DRY ROAST the peanuts (Without using oil) and avoid tempering.





About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!