Mornings at mom’s house,
Tips to make perfect peanut chutney:
- A good peanut chutney depends on how well you roasted the peanuts.
- Always dry roast peanuts on low flame and in a thick bottom vessel only.
- Stir the peanuts up and down while roasting. Ensure the peanuts are getting roasted evenly.
- Perfectly roasted peanuts turn crisp and crunchy.
- For good taste of chutney, always remember to rub off the skin of roasted peanuts.
How long does peanut chutney last in the fridge?
Peanut Chutney made this way stays fresh for 2-3 hours only. If peanuts are fried in oil, then the shelf-life of chutney will be for 1-2 days upon refrigerating. But, I strongly recommend you to make required quantity of peanut chutney and don’t refrigerate leftover.
Peanut Chutney Recipe
Phalli Chutney (Telugu) | Phalli ki Chutney (Hindi) | Groundnut Chutney are all the same. You may find little variations in making this chutney from house to house, but the taste will be the same. A quick, easy and simple way of making this chutney is by grinding peanuts, roasted or fried green chili and roasted cumin powder all together. Add little water and salt. Grind to smooth paste. Remove into a bowl and add the tempering. Tada! our spicy and delicious peanut chutney recipe is ready. if in hurry, you can even serve this chutney without tempering. Do give it a try!
- 1 cup Peanuts
- 4 Green chilies
- ½ tbsp. roasted Cumin powder
- Salt to taste
- 1 tbsp. Oil
- ¼ tbsp. Mustard seeds
- ¼ tbsp. Cumin seeds
- 1 dry Red chili
- 2 cloves Garlic
- 6-9 Curry leaves
How to make Peanut Chutney
- Dry roast peanuts on low flame in a heavy bottom cooking vessel by turning up and down, frequently using a wooden spatula.
- Dry roast till skin of peanuts turn nice brown. You need to keep an eye while roasting peanuts, otherwise they turn brown soon and you end up with burnt peanuts.
- Take off peanuts on to a plate and leave them to cool. Once they are cool enough to handle, take peanuts in your hands and rub gently, by rubbing your palms. You can also use kitchen towel to rub the skin off the peanuts.
- Make a small slit on green chilies and fry by adding a tbsp. of oil to a heavy bottom cooking vessel or kadai. Fry till brown spots start to appear on chilies.
- Remove into a mixer jar and add roasted peanuts along with roasted cumin powder.
- Grind until coarse. Now add salt and little water and grind till smooth paste.
Tempering peanut chutney
- For tempering, add oil to a pan and when it heats up add mustard seeds, cumin and fry on low flame.
- When the cumin seeds start to splutter, add garlic and dry chili.
- For a minute and add curry leaves. Fry till curry leaves start to turn crisp.
- Turn off the flame and carefully pour this over ground chutney.
- L½ast but not least add your 'love' to make the dish 'YUMMY'.
Lubna's Serving Suggestions:
You can serve this peanut chutney with any idli, dosa, vada, pongal, upma, etc;
When in hurry, I will not add temper the chutney. I call it as plain chutney. This plain chutney tastes best when served with semiya upma and millet pongal.
Amount Per Serving: Calories: 413Total Fat: 31gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 25mgSodium: 793mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 19g