Peanut Chutney

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by: Divya Uday






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 accompanies. Pongal and peanut chutney combination especially is our family favorite. Chutneys are very easy to make and can make a great difference when served with any course. Peanuts are rich in monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. Studies of diets with a special emphasis on peanuts have shown that this little legume is a big ally for a healthy heart. Peanuts are an excellent source of biotin. They are also a very good source of copper as well as a good source of manganese, niacin, molybdenum, folate, vitamin E, phosphorus, vitamin B1, and protein. Source : http://www.whfoods.com/genpage.php?tname=foodspice&dbid=101 And what’s even more appealing is the fact that peanuts are not only healthy but also taste great. So a handful of peanuts in every dish like upma also can help us in a great way.




ingredients

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serves: 7-8

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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preparation

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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