Freshly ground with heaps of coriander, crunchy peanuts, and spices, Peanut Coriander Chutney brings a beautiful taste and texture on your plate. Here is how to make peanut coriander chutney.
In our family, most of us are hardcore foodies. As much as we like to keep things healthy when it comes to the meals, I personally look forward to making meals more varied and wholesome by making different accompaniments.
For instance, Kachumbar Salad is regularly made by me, because it goes superbly well with the main spread plus it kind of in a subtle way completes our meals and makes us feel all good about the food that we eat.
On the same line, being a pickle fan, I ensure to keep a jarful of my favorite pickles handy so that we can savour it with Parathas. But, my new found obsession these days is this Peanut Coriander Chutney. And trust me, when I say that it takes just 5 minutes to make Peanut Coriander Chutney and no extra effort is needed to make it!
Freshly grind with heaps of coriander, crunchy peanuts and spices, Peanut Coriander Chutney brings a beautiful taste and texture on your plate. You can eat it with dosas, idlies, Parathas, relish Peanut Coriander Chutney with some Farsaan or any snack that you like.
Deliciously nutty, fresh, green and tangy, do prepare it his winter and make that usual meal tastier plus happening.
Peanut Coriander Chutney Recipe
Peanut Coriander Chutney
Ingredients
- 1 cup Roasted Peanuts
- 2 teaspoon Curd
- 2 Green chilli
- 2 teaspoon Vegetable oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 10-12 Curry leaves
- 2 tablespoon Coriander leaves
- Salt to taste
- 1 teaspoon Tamarind paste
For second tempering
- 1 tablespoon Vegetable oil
- ½ teaspoon Mustard seeds
- 10-12 Curry leaves
- 2-3 Dry red chillies
Instructions
- Heat oil in a pan.
- Once the oil is hot, add mustard seeds and cumin seeds to to and let it crackle for a few seconds.
- Add curry leaves and coriander leaves and fry for a few seconds.
- Pour the tempering in the jar of a blender.
- Add peanuts, curd, green chilli, salt and tamarind paste in the jar and blend well to make a smooth chutney.
- Add little water if required.
- For the second tempering, heat 1 tablespoon oil in a pan.
- Once the oil is hot, add mustard seeds, curry leaves and dry red chillies and let them crackle for a few seconds.
- Pour the tempering over the chutney.
- Serve the chutney with dosa, idli or uttapam.
Nutrition
Did you make this recipe? Let me know!