Traditional Groundnut Chutney
Groundnuts are rich in monounsaturated fatty acids which help in the reduction of bad cholesterol in the body.
In addition to this, groundnuts are also a good source of niacin, folate, vitamin E, protein and the mineral manganese.
Serving: 2 tablespoons
Cooking time: 20 minutes
Level of cooking: easy
- ¼ cup peanuts
- ¼ cup roasted chana dal/bengal gram
- 1-2 green chili or dry red chilies
- 10 curry leaves
- 1 or 2 tsp oil
- salt as required
- water as required
- Heat oil in a pan.
- Fry the peanuts on a low to medium flame for 3-4 minutes.
- Add the curry leaves and fry for a minute.
- Lastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.
- Take care that you don’t over brown or burn this mixture, else the chutney might have bitter tones.
- Let this mixture warm or cool down.
- Add in a chutney grinder or a small blender.
- Add the ginger, green chilies, and salt.
- Pour some water and grind the peanut chutney to a smooth consistency.
- You can make the peanut chutney thick or of medium consistency.
- Check the salt and add more if required.