Peanut Chutney | Peanut Coriander Chutney | Moongphali Ki Chutney
Sumit Malhotra
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.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Chutney, Dip
Cuisine Indian
Servings 10 Servings
Calories 150 kcal
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
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.
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.
Keyword Moongphali Ki Chutney, Moongphali Ki Chutney Recipe, Peanut Chutney, Peanut Chutney Recipe, Shengdana Chutney