Groundnut also known as peanut is a good source for vitamins and minerals like Folate, Manganese, B2, B3, zinc and other essential minerals.
This easy to make Groundnut chutney goes well with dosas, idlis and hot rice. Children will also like it because of it's sweet taste. This chutney can also be used as a sandwich spread.
Ingredients:
Groundnuts - 1 cup
Dry red chillies - 4/5
Jeera - 1 tsp
Tamarind pulp - 1 tbsp
Onion - 1 small (roughly chopped)
Salt to taste
Oil - 1/2 tsp
Water as required
Method:
Fry the groundnuts in a hot pan without oil, until it becomes hard and changes colour to give nice aroma. Please take care not to burn the nuts as it will go bitter in taste. Once fried keep the nuts in a plate to cool it down completely. In the same pan, add the oil and once its's hot switch it off and add the jeera and red chillies and fry for 30 sec; and remove from the pan so that it doesn't cook further.
Husk the groundnuts once it has cooled down and break the nuts and clean it well and ensure that only the nuts are there without any husk.
In a blender/mixer, add the tamarind pulp, jeera, red chillies and blend it once nicely and then add the groundnuts, salt and little water for the consistency as required; grind to a rough mixture (neither very smooth nor very rough). Lastly add the chopped onions and blend it only for 10 sec. The chutney is ready to be served.
Tip: If required you can season/temper it with mustard and curry leaves.
Note: Another variation is using green chillies instead of dry red chillies; but avoid adding onion to this chutney.
This easy to make Groundnut chutney goes well with dosas, idlis and hot rice. Children will also like it because of it's sweet taste. This chutney can also be used as a sandwich spread.
Ingredients:
Groundnuts - 1 cup
Dry red chillies - 4/5
Jeera - 1 tsp
Tamarind pulp - 1 tbsp
Onion - 1 small (roughly chopped)
Salt to taste
Oil - 1/2 tsp
Water as required
Method:
Fry the groundnuts in a hot pan without oil, until it becomes hard and changes colour to give nice aroma. Please take care not to burn the nuts as it will go bitter in taste. Once fried keep the nuts in a plate to cool it down completely. In the same pan, add the oil and once its's hot switch it off and add the jeera and red chillies and fry for 30 sec; and remove from the pan so that it doesn't cook further.
Husk the groundnuts once it has cooled down and break the nuts and clean it well and ensure that only the nuts are there without any husk.
In a blender/mixer, add the tamarind pulp, jeera, red chillies and blend it once nicely and then add the groundnuts, salt and little water for the consistency as required; grind to a rough mixture (neither very smooth nor very rough). Lastly add the chopped onions and blend it only for 10 sec. The chutney is ready to be served.
Tip: If required you can season/temper it with mustard and curry leaves.
Note: Another variation is using green chillies instead of dry red chillies; but avoid adding onion to this chutney.
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