Peanut Chutney / Verkadalai Chutney – (Version -3)

26th Dec, 2014

South Indian breakfast or tiffin always includes chutney as a side. I fell in love with peanut chutney when I first tasted it in my parent’s neighbor’s house. That was love at first bite and ever since then I always try out different kind of peanut chutney. This chutney is very simple and does not include onions. If you are looking for peanut chutney with onions, take a look at version 2 in my space.

This week I am doing bookmarked themes for the blogging marathon. I came across this recipe on Veg Recipes of India and I adapted it from there. The ingredients for this chutney are very basic and can be made in less than 15 minutes. What I liked about this chutney is the sesame seeds in the recipe. I love roasted sesame seeds and the flavor of it in the recipe was really good.

Check out my other chutney recipes –

 

Puli Inji/Ginger and tamarind chutney
Preparation time – 5 minutes
Cooking time – 10 minutes
Difficulty level – easy

Ingredients – serves 4

  • Peanuts – ½ cup
  • Channa dal / Kadalai paruppu – ¼ cup
  • Sesame seeds – 1 ½ tbsp
  • Red chilies – 2 or 3
  • Ginger – ½ inch piece
  • Curry leaves – few
  • Oil – 2 tsp
  • Asafetida – 1 pinch
  • Salt – to taste
Procedure –
  • In a frying pan heat 1 tsp of oil and fry the channa dal until golden brown. Remove on a plate.
  • In the same pan, heat the remaining 1 tsp of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use the peanuts with the skin. 
  • Add the curry leaves and the sesame seeds and fry for 2-3 minutes until aromatic. Let it cool.
  • Add the peanuts mixture, channa dal, ginger, red chilies, asafetida and salt to the blender jar and grind well adding just enough water.
  • Serve with Idli / dosai or any tiffin. I served it with some steaming hot Ven Pongal!

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