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peanut chutney recipe

Peanut Chutney Recipe (Verkadalai Chutney)

A quick and creamy South Indian chutney made with roasted peanuts, coconut, chillies and a light tempering. Pairs perfectly with Idli, Dosa and Kara Paniyaram.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 people
Course: Breakfast, dinner
Cuisine: Indian, south India
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Peanuts (Verkadalai) (about 100 g
  • 2 tsp Coconut sliced/grated
  • 1/2 tsp Peanut Oil
  • 2 nos Red Chilli
  • 1 nos Green Chilli
  • Tamarind – small piece
  • Salt – to taste
  • 1/2 cup Water

Equipment

  • 1 tadka pan

Method
 

  1. Heat ½ tsp peanut oil in a pan. Add peanuts and roast on low flame until fragrant and crunchy.
  2. Add red chilli, green chilli and a small piece of tamarind. Saute for 20–30 seconds.
  3. Switch off the flame and add coconut. Allow the mixture to cool completely.
  4. Transfer to a blender. Add salt and a little water. Grind to a smooth chutney.
  5. For tempering: Heat 1 tsp oil. Add mustard seeds, curry leaves and 1 broken red chilli.
  6. Pour the tempering over the chutney and mix gently.

Notes

  • Adjust water gradually while grinding to get your preferred chutney consistency.
  • For a whiter chutney, remove peanut skin after roasting.