Easy Peanut Chutney- A quick and easy peanut chutney made with green chilies and lemon
Peanut Chutney is a delicious and healthy accompaniment to serve with snacks like Idli, Dosa ,Uttapam and with many fried and steamed snacks . Usually peanut chutney is made using tomatoes, red chilies ,coconut and tamarind depending on individual choice and preferences.
Now we all are in Lock down situation and many ingredients are not easily available now a days . Whenever we make south Indian snacks and tiffins we usually prefer making coconut chutney but now coconut is not easily available so I am making different chutneys without using coconut ,which goes very well with Idli, dosa and many snacks I usually make at home.
Peanut chutney is an easy and versatile kind of chutney and we can make so many versions of it. I have posted three kinds of peanut chutney already on my blog but the one I am sharing today is the simplest and with minimum ingredients and taste equally good . So do try itthis peanut chutney without coconut and you will be making it regularly.
How To Make Easy Peanut Lemon chutney
For making this chutney you have to dry roast the peanuts, you can roast them in a pan, oven or microwave them. Then I removed the skin bu rubbing them with a cloth ,but this is optional ,if you want to make it quicker then you can avoid removing the skin, just the colour will be different but no change in the taste.
After removing the skin , add peanuts , cumin, green chilies ,salt an lemon juice with little water in the mixer jar and blend to make a smooth paste. Take out the chutney in a bowl and make a tempering of mustard seeds , curry leaves and asafoetida and add in the prepared chutney . Serve with idli, dosa or any snack of your choice.
As this chutney is made without coconut so stays well for a long time in the refrigerator. You can also pack this in lunchboxes and it stays well for a whole day at room temperature. Store this peanut chutney for 10 days in the refrigerator.
If you don’t want to add lemon juice then you can skip lemon juice , it taste good without adding lemon juice. Or You can add some tamarind pulp or yogurt in it instead of lemon juice.
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Easy Peanut Chutney
- 1 cup Peanuts / Moongphali
- 4 Green chilies/Hari Mirch
- 1.5 tsp Ginger / Adrak chopped
- 1/2 tsp Cumin Seeds / Sabut Jeera
- To taste Salt / Namak
- 2 tsp Lemon juice
- 1.5 tsp Cooking Oil
- 1/2 tsp Mustard Seeds / Rai *
- 1/2 tsp White lentil/urad daal
- Pinch Asafoetida / Hing powder
- 2 Dried Red Chili, Whole
- Add peanuts in a pan and dry roast on low flame till they turn slight golden and few start crackling.
- Remove the roasted peanuts from the pan and let them cool down completely.
- Now rub the peanuts to remove the skin. Discard the peeled red skin and keep the peanuts in a separate plate.(this step of removing the peanut skin is optional)
- In a mixer jar add the roasted peanuts, salt,cumin,chopped green chilies ,ginger, few curry leaves, lemon juice and some water and grind to make a smooth paste.(the quantity of water depend on the consistency of chutney you want )
- Take out the prepared chutney in a bowl.
- Tadka- Heat oil in small pan and add mustard, and white lentil. when mustard start crackling then add asafoetida, curry leaves and the whole red chilies.
- Add the tempering in the chutney and mix.
- Keep refrigerated and it easily stays well for a week.
- Serving- serve with Idli, Dosa, uttapam or any fried or steamed snack of your choice
- You can also make this chutney without adding lemon juice ,it will taste good both ways.
- Removing the peanut skin is optional, just the colour will be slight different but taste will be same.
- You can add yogurt or tamarind pulp instead of lemon juice.