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Ground Nut Chutney

Ground nut chutney
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Ground Nut Chutney Recipe, How To Make Ground Nut Chutney Recipe

This groundnut chutney is quick, simple dish which goes very well with any breakfast recipe as an accompaniment.

Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds,... Read More..

About Recipe

How to make Ground nut chutney

(42 ratings)
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Prep time
mins
Cook time
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Total time
0 mins
Ground nut chutney
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Ground nut chutney
• Ground nuts - 500 grams.
• Onion - 1 numbers.
• Tamarind - 1 slice.
• Whole red chilli - 2 numbers.
• Salt - to taste.
• Curry leaves - cup.
• Mustard seeds - 1 tablespoons.
Method:
  • Roast the groundnuts till crispy and allow to cool and then brush away it's brown covering.
  • In a mixer, add the roasted groundnuts, onion pieces, red chili roasted, a small ball of tamarind and salt to taste.
  • Grind well the mixture and empty it into a container.

TEMPERING:

  • Add 1 teaspoon of oil to a hot pan and add mustard seeds, curry leaves, saute.Allow it to cool.
  • Add the tempering to the mixture and the tasty chutney is ready to serve.





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Articles


Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds, urad dal and fresh flavors of curry leaves poured over this super awesome dish that would tempt you eat the chutney just like that.

 

Peanut chutney is also referred to as Palli pachadi or groundnut chutney. It may be prepared in 2 types, dry or wet. Usually the wet form of the peanut chutney is served with dosa or idli while the dry version is used as spread or as an accompaniment.

 

You'll find unlimited kinds of chutney and various ways of making single chutney. Peanut chutney is definitely an amazing hot and spicy complement which is often replacement to coconut chutney, Tomato chutney, Onion chutney, Til ki chutney, raw mango chutney, and so on. Traditionally made chutney is different from region to region or person to person also.

 

Tempering the Chutney:

Any chutney that you make requires a nice tempering popularly known as Chounk, Chonk, Thallithal, Baghara, Tadka, oggarane, vaghaar, Thalimpu or popu, fodni or baghaar in India. Tempering is a fantastic aromatic garnish or cooking method found in most Indian, Bangladeshi and Pakistani foods where whole spices, ginger slices, garlic and lentils like urad or chana dal are fried lightly in ghee or oil to liberate necessary oils and boost their flavors prior to being poured in to the dish.

 

Benefit:

Peanuts are full of energy and consist of a lot of health benefiting nutrients, minerals, antioxidants and vitamins which are necessary for a healthy body. Peanuts are rich method to obtain minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. It is stated that simply a hand full of peanuts every day supplies sufficient recommended amounts of phenolic anti-oxidants, minerals, vitamins and protein.



 

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