Peanut chutney / Peanut Dip
Peanut is loaded with nutrients. Excellent source of B vitamins, vitamin E and dietary minerals. It is also a rich source of proteins. It helps to fight malnutrition.This peanut chutney serves as a substitute for coconut chutney. It tastes more or less like hummus used in Mediterranean cuisine. We can say it is a tempered version of hummus. Unlike coconut chutney it stays well for 4-5 days. It can served to kids as well as it is loaded with proteins. A delicious condiment that can be served also as a dip. It can be made in no time. It can be served with any south Indian breakfast. It can be served with rotis and even bread. Ok then let’s get started…….
Total time: 5 min
Serves: 3-4
INGREDIENTS:
Peanuts: ½ cup
Roasted split chickpeas/pottukadala/bhuna chana: ¼ cup
Green chili: 3
Ginger: a small piece
Salt: as needed
Water: as needed
To temper
Oil: as needed
Mustard: ½ tsp
Curry leaves: 3-4 leaves
METHOD
1. Dry roast peanuts. Once it gets roasted allow it cool.
2. Gather all other ingredients.
3. Once the peanuts get cooled, grind it by adding needed salt and water.
4. Temper it with the ingredients listed under’ to temper’.
5. Mix well.
6. Serve and enjoy.
NOTES
1. You can use roasted urad dal or chana dal instead of split chick peas.
2. You can skip roasting the peanuts if you have store bought roasted peanut.
3. Roast the peanuts in low flame.
4. Make sure you remove skin before grinding peanuts it may taste bitter if you grind with the skin.
5. Don’t skip adding ginger. Dals may upset your tummy, adding ginger prevents that.
6. Store in an air tight container and refrigerate for a good shelf life.
7. You can make it runny by adding more water.
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