Peanut Chutney | Peanut Coriander Chutney | Moongphali Ki Chutney
Peanut Chutney | Peanut Coriander Chutney | Moongphali Ki Chutney - Peanut chutney or Moongphali Ki Chutney or Shengdana Chutney is a very nutritious and healthy chutney. You can pair it with almost anything including snack & breakfast dishes. It is a great way to start your day with a pack full of proteins.
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.