Peanut Chutney Or Moongfali Ki Chutney | Vibrant & Homemade Green Peanut Chutney
How to make Peanut Chutney Or Moongfali Ki Chutney | Homemade Super Simple Peanut Chutney
Peanut chutney or moongphali ki chutney is ready to serve
Peanut Chutney Recipe Or Moongfali Ki Chutney | Super Simple Homemade Peanut Chutney – Peanut chutney is one of the most versatile chutneys or dips that you can make anytime.
I love a gorgeous vibrant green peanut chutney. It makes everything you put it on look more appetising and fresh. Apart from being healthy, there are a lot of great things that happen in the flavour department for a homemade moongfali ki chutney.
Peanut Chutney recipe is a healthy and delicious dip or chutney and goes great with a ton of dishes and even with chips or tacos. Moongfali Ki Chutney is also paired with dosa and idli and makes them even more delicious.
How do I make homemade Moongfali Ki Chutney?
Moongfali Ki Chutney is a vibrant green chutney. Peanut chutney is all about the delicious pairing of freshness of the coriander with the nutty flavors of the peanuts or groundnuts.
Apart from adding amazing flavour to the chutney, the toasted peanuts also make it creamier and pep up the nutritional quotient, all at once.
Peanuts are loaded with proteins, Vitamin E, folate and manganese. They also contain monounsaturated fats, thus making it heart-friendly.
Peanut Chutney or Shengdana Chutney is super simple to make and can be stored in an airtight container and refrigerated for a few days.
What can I serve homemade Peanut Chutney with?
Peanut Chutney can be served with a dosa, idli, uttapam or paratha as a breakfast. You can also relish this peanut chutney with medu vada, samosa or any other snack that you like.
How can I store Peanut Chutney?
Since Peanut Chutney is made with fresh ingredients & herbs Peanut Chutney sauce should be kept under refrigeration. Peanut Chutney stays well in the fridge for 2-3 days.
Can I freeze Peanut Chutney?
You can also freeze it in an ice tray and store in the freezer for around 4 months without tempering. To store it for an even longer time, make it without garlic and don’t temper before freezing.
When you want to use it, take out the frozen chutney, thaw it and then grind it again with some garlic. Temper with spices to get the fresh flavors.
Moongfali Ki Chutney or Shengdana Chutney | Simple Homemade Peanut Chutney Recipe
Peanut chutney or moongphali ki chutney is ready to serve
Get your ingredients ready to make Moongfali Ki Chutney or Shengdana Chutney | Simple Homemade Peanut Chutney
- Roast peanut on medium flame in a pan. Keep it aside and let it cool down.
- Add peanut, cilantro, ginger, garlic, green chilli and water in a grinder and grind them.
Transfer peanut chutney in a bowl and add salt. Mix it well.
Peanuts – blitzed
- Heat oil in a tempering pan on medium heat.
- Once oil is hot, add rai, udad dal, dry red chilli, and curry leaves to it.
- When urad dal turns brown, add tempering on top of the chutney.
- Peanut chutney is ready to serve.
Add tempering on top of the moongphali chutney
Peanut Chutney | Peanut Coriander Chutney | Moongphali Ki Chutney
Ingredients
For moongphali ki chutney
- 0.5 Cup Peanut Moongphali
- 1 Cup Coriander Leaves Hara Dhaniya
- 7 Piece Garlic Cloves Lehsun
- 1 inch Ginger Adrak
- 3 Piece Green Chilli Hari Mirch
- 0.25 Cup Water Pani
- 0.5 Teaspoon Salt Adjust it to your taste
For tempering the peanut chutney
- 0.5 teaspoon Mustard Seeds Rai
- 10 Piece Curry leaves Kadi Patta
- 2 Piece Dry red chillies Sookhi Lal Mirch
- 0.5 teaspoon Black Gram Urad Dal
- 2 teaspoon Vegetable Oil Tel
Instructions
- Dry roast peanuts on a medium flame in a pan. Keep it aside and let it cool down.
- Add peanuts, cilantro, ginger, garlic, green chilli and water in a grinder and grind them.
- Transfer peanut chutney in a bowl and add salt. Mix it well.
- Heat oil in a tempering pan on medium heat.
- Once oil is hot, add rai, urad dal, dry red chilli, and curry leaves to it.
- When urad dal turns brown, add tempering on top of the chutney.
- Peanut chutney or moongphali ki chutney is ready to be served.
Notes
- If the peanut chutney gets too spicy for you, you can add a tablespoon of curds or yoghurt to it and tone it down.
- If you want to make this peanut chutney tangy, simply add some tamarind or lemon juice to the chutney.
- USe fresh coriander leaves for best results for moongphali ki chutney.
- Adjust the chilli level as per your taste.
Tools & Equipment Used For This Recipe
FINALLY, TO SUM IT UP
Peanut chutney or moongphali ki chutney is ready to serve
Peanut Chutney Recipe Or Moongfali Ki Chutney | Super Simple Homemade Peanut Chutney – Peanut chutney is one of the most versatile chutneys or dips that you can make anytime.
I love a gorgeous vibrant green peanut chutney. It makes everything you put it on look more appetising and fresh. Apart from being healthy, there are a lot of great things that happen in the flavour department for a homemade moongfali ki chutney.
Peanut Chutney recipe is a healthy and delicious dip or chutney and goes great with a ton of dishes and even with chips or tacos. Moongfali Ki Chutney is also paired with dosa and idli and makes them even more delicious.
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