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Peanut Chutney

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Peanut Chutney
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Peanut Chutney

Added by: on Apr 14th, 2016
Sometimes there are few dishes which are just not complete without the proper accompanying side dish, and we know we love the dish even more for its always accompanied by our favorite chutney/dip. Peanut chutney is one such dish, it certainly elevates the main course or the snack item that it .. more >
Rating:
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Prep Time:
10 min
Cook Time:
0 min
Ready In:
10 min

Servings

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Original Recipe Yield: 7-8 servings
 

Ingredients:

  • 1 cup Peanuts
  • 1 tbsp Fennel seeds
  • Salt to taste
  • 1 tsp Hing
  • 2-3 Green chillies
  • For Tadka / Seasoning:
  • 1 tbsp Oil
  • 1 tbsp Mustard seeds
  • 1 tbsp Split Urad dal
  • 5-6 leaves Curry
  • 1Red peppers/ Red chillies
Nutrition Facts
Peanut Chutney

Servings Per Recipe: 7

Amount Per Serving

Calories: 165

  • Total Fat: 13 g
  •     Saturated Fat: 1.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0.1 mg
  • Sodium: 29.4 mg
  • Total Carbs: 8.2 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 2.4 g
  • Protein: 6.8 g
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Directions:

1

Heat a tawa and add the peanuts and dry roast till a nice aroma comes and the peanuts turn crisp. This will take 5-6 min on a medium flame.

2

This step is optional – if you have the time, just shake the peanuts well so the peel of the peanuts comes off you can dust it off and repeat the process until some of the brown peel goes off.

3

Let it cool and then add the peanuts to the mixer jar and grind it adding some water, the fennel seeds, chillies , salt and the asafetida to get a creamy consistency.

4

Heat oil in the same tawa , and once its hot add the mustard seeds and the rest of the items under ‘Seasoning’. Once the urad dal turns brown, add it to the chutney.

5

Peanut chutney is done. This can also be stored in the refrigerator up to 4 days.

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