GROUNDNUT CHUTNEY

         Groundnut Chutney is one of the most flavourful and creamy Coconut Chutney prepared with roasted Groundnuts/peanuts. This Chutney is unique to Kongu Cuisine & it's quite compatible with Idli, Dosa, Adai, Appam, Paniyaram etc., Groundnut Chutney stands apart for its unique flavour and taste.
     The first time I tasted this chutney was at my husband's friend's house.  His mother, a quiet, warm and welcoming person, will never allow us to go without eating, whenever we visit their place.  And all the more she sounds so exciting when she says, I have made Verkadalai(Groundnut) chutney today for Tiffin.  I had wondered then, what's so special about this Chutney and it was only until I tasted it.  This Groundnut chutney is her recipe.

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Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Condiment/Chutney
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes

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HOW TO COOK GROUNDNUT CHUTNEY

 

METHOD :

• Dry roast the Groundnuts in a pan for about 10-12 minutes in a very low flame until the skin turns brown and a nutty aroma emanates.
• Remove from fire and allow it to cool down.
• Slightly break it up with your hands until the skin is removed.
• Toss the groundnuts and blow out the skins.
• Heat 1 Tspn of Oil in a pan and toast the Dry Red Chillies in a very low flame until it puffs up slightly.
• Saute Garlic cloves in it and keep it aside.
• Grind roasted Groundnuts & grated Coconut along with Dry Red Chillies, Garlic cloves, Tamarind, Jaggery and Salt to a fine paste.
• First dry grind the ingredients, then add water as required.
• Heat the remaining Oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this over the Groundnut Chutney and mix well.
• Groundnut Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Appam, Adai etc.,

• Dry roasting the Groundnuts brings out the flavour and natural oil from it giving the Groundnut Chutney a unique taste.
• While roasting the groundnuts, care should be taken not to burn it.
• You can use Groundnuts without removing its skin too.
• Adjust the amount of Red Chillies to your taste preference.
• Tempering the Groundnut Chutney is optional.