How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

 

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color. 

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.

Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.

What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.

Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.

What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root

Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5  curry leaves
Salt to taste

Method:

1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Notes:

1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

How to make Spiced, Onion-Tomato Chutney at Home

South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.

This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

How to make Spiced, Onion-Tomato Chutney at Home

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root

Ingredients:

2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water

Method:

1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.

Healthy Pav Bhaji | How To Make Healthy Pav Bhaji

 

The delicious healthy Pav Bhaji

Pav Bhaji is a delicious combination of thick vegetables which are mashed together and served with Pav also known as buns.

 

‘Pav’ means buns and ‘Bhaji' means vegetable dish, and are eaten together. Pav Bhaji is the most comforting and hearty meal and is worth enjoying any time of the day. This dish is much loved in the Maharashtra region of India.

It is extremely flavorful dish and is served in almost all the restaurants and food joints, streets, canteens across the country. It’s the most famous street food in India.

Well, I’m making the healthy version of Pav Bhaji. It taste exactly like the street version which includes lots of vegetables rich in fiber, vitamins and minerals.

It’s an all time favorite staple at our home. Make this bhaji with whatever veggies that are available in the season. Since mine is healthy version, and I wanted green veggies for my Bhaji, thankfully it was available in the season.

To make the healthy version of Pav Bhaji, I added all the green veggies like cauliflower, lauki (bottle gourd), tinda (ridge gourd), torai (apple gourd), brinjal, green beans. Carrots and beetroot for color and potatoes for taste. 

It is highly nutritious because green veggies contains lots of iron and protein. It's a wonderfully delicious and nutritious dish. It's rich in fiber, vitamins, minerals and anti-oxidants.

Making healthy Pav Bhaji is also a great idea for kids since they run away from green veggies. Your kids will definitely have a smiley face after tasting this and than gobble it up for sure.

Pressure cook all the veggies, mash them with a masher. Sauté onions in a pan and prepare the tomatoes puree, add all the green veggies, mix and a dollop of butter on the top with some fresh chopped onions and lemon juice to make the Bhaji delicious and serve along with pav or buns. Cut the buns from between and toast it on pan with butter from both the sides.

You can also add Kashmiri Lal mirch and Pav Bhaji Masala to give a nice red color. But I substituted it with cumin powder or homemade Masala powder.

The Pav are toasted in butter and are eaten along with Bhaji. The taste, aroma, flavors are super delicious so do give it a try.

You can pin this recipe if you like it.

HEALTHY PAV BHAJI | How To Make Healthy Pav Bhaji

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 6 People

Author: The Food Root 

Ingredients

For cooking Bhaaji

2 cups of water

1/2 size Lauki (bottle gourd)

3 medium size Tinda (ridge gourd)

3-4 medium size Torai (apple gourd)

1/2 cup French beans

1/2 cup cauliflower florets

1/2 cup Green peas

1 Beetroot (optional)

1 small Brinjal

4 medium size Carrots

4-5 medium size Potatoes

For Tempering

2 tbsp - clarified butter

2 tbsp - butter

pinch of asafoetida

1/2 tbsp - crushed cumin seeds

1 inch long - ginger, grated

5-6 garlic cloves, chopped

3 medium size onions

4-5 medium size tomatoes

1 Capsicum

3 green chillies, chopped

2 medium size onions - chopped

4 medium size tomatoes - chopped

1/2 tbsp - Red chili powder

1/2 tbsp - Turmeric powder

1/2 tbsp - Coriander powder

1/2 tbsp Garam masala

1/2 tbsp - Mango powder

1 1/2 - Salt to taste

chopped coriander leaves

For Serving

1/2 cup finely chopped onions

2 lemon wedges

For the Buns

8-10 Pav (Buns)

4-5 Butter

Method

1. Chop all the veggies : Rinse, peel and chop all the veggies like potatoes, carrots, cauliflower, bottle gourd, ridge gourd, apple gourd, brinjal, green beans, beetroot and add them in the pressure cooker.

2. Pressure cook all the veggies : Add 2 cups of water. Pressure cook it for 3-4 whistles on medium flame.

3. Mash the Bhaji : Switch off the flame and remove it. Wait for the pressure to release completely before opening the cooker. Next, open the lid and mash the bhaaji with wooden or aloo masher. Do not make a smooth paste, coarsely mash it.

4. Sauté onions and garlic in a pan : Heat 2 big tbsp of clarified butter or oil and 2 tbsp of butter. Add cumin seeds and a pinch of asafoetida powder. After it crackles, add finely chopped garlic cloves, add grated ginger and fry them for 40-50 seconds. Next, add chopped onions and stir it. Keep stirring and adjusting the flame so that onions cook slightly golden brown.

5. Prepare the tomato puree tempering : Add chopped tomatoes and sauté it for around on 7-8 minutes on low-medium flame. Next, add the spices - Red chili powder, Turmeric powder, Coriander powder, Mango powder and Salt to taste. Stir it well. Let the mixture cook, till the oil separates.

6. Add the cooked bhaaji in the pan : Now add the cooked bhaji in the pan. Add hot water if needed to adjust the consistency. Stir it for another 8-10 minutes on low/medium flame. Add garam masala and mix it well. Add 1/2 cup of green peas. Add 2 tbsp of butter and mix it well. Garnish with coriander leaves. Turn off the heat and remove it.

7. For the Pav : Slit the Pav or buns horizontally with knife on low flame. Heat butter on the frying pan and place the Pav, toast it for 1 or 2 mins from both sides until it’s slightly crisp.

8. Serve and Garnish : Now, transfer the bhaji to a serving bowl and serve the Bhaji. Since it is so much healthier just top it with butter on Bhaji. Serve bhaji with Pav or Buns and enjoy it with onions, lemons.

Notes

You can also add Kashmiri Lal mirch and Pav Bhaji Masala to give a nice red color.

You can also add Garam Masala and Red Chilli Powder which is normally available in all the super markets instead of Kashmiri Lal Mirch and Pav Bhaji Masala.