Wednesday, March 2, 2016



There are many types of chutney that we make out of groundnuts (peanuts). You will find recipes for some of them like Roasted Peanut Chutney and Moongphali Ki Chutney elsewhere in this blog. Today's recipe for another type of Groundnut Chutney is adapted from one given by my friend, Veena Mallya. In this recipe, we don't use any coconut at all unlike many South Indian chutneys which call for the use of considerable amounts of coconut.

The taste of the chutney is enhanced by the use of  Fried Gram (which is called Bhuna Chana in Hindi and Hurigadale in Kannada). This chutney goes very well with idli, dosa, vada etc.

  • Groundnuts, 1 cup
  • Green Chillies, slit, 5
  • Curry Leaves, a sprig
  • Tamarind, a small piece,
  • Coriander Leaves, loosely packed, 1 cup
  • Cumin Seeds (Jeera) 1 tsp
  • Garlic Cloves, 5
  • Fried Gram, 2 tbsp
  • Sugar, 1/2 tsp (optional) 
  • Salt, to taste
  • Oil, 1 tsp

In a kadhai, dry roast the groundnuts and when they are cool enough to handle, de- skin them and keep aside
Heat 1 tsp of oil in the same kadhai, and when it gets heated add the slit green chillies and fry for a few seconds
Add the curry leaves and tamarind and fry for a while
Next add the coriander leaves and fry for a few seconds
Switch off the gas and allow it to cool
To this add cumin seeds, garlic cloves, fried gram, sugar, and salt. 
Transfer this to a mixer and grind using just the required amount of water to make a coarse chutney

#Tip: Always slit or cut the green chillies before frying them as whole green chillies are likely to spurt.

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