Peanut Chutney Verkadalai Chutney Recipe

Peanut Chutney aka Verkadalai Chutney, we also say groundnut as Kallakottai in our place. Peanut Chutney will be in our weekly menu or at least once in 10 days. This no coconut, no tomato chutney tastes great with the ingredients combo mentioned here for Tiffin Varieties and Rice. This is the ditto of how

amma (my mom) makes. Since I noticed her making from childhood, this was the one I tried by myself without seeking her help when I was new to cooking. This go to chutney is loved by my picky eater at home and I usually serve it with Idli /Dosa/Paniyaram and sometimes with rice or Arisi Paruppu Sadham.

Since I make this chutney often, this post has several occasion pictures and recently uploaded video tutorial for it (do check the end of the post).

Peanut Chutney Ingredients

Raw Peanuts – 1 Cup
Onion – 1 or Shallots – 5-6 Numbers
Garlic – 5 Numbers (small size)
Coriander Seeds – 1.5tsp
Cumin Seeds – 1tsp
Whole Peppercorns – 1tsp
Green Chili – 2 Numbers
Red Chili – 2 Numbers
Tamarind – Lemon size
Oil – 1 Tbsp
Water & Salt – As Required
For Tempering Mustard Seeds or Urad Dal – 1tsp
Curry Leaves – Few

Peanut Chutney Preparation

• Dry roast the peanuts in low to medium flame (Pic 1 & 2).
• Allow to cool and remove the red skin from the peanuts ie blanch the peanuts (Pic 2).
• Soak tamarind in hot or warm water.
• Heat oil in a pan, add cumin seeds, whole pepper, coriander seeds, sauté a minute or two (Pic 3).
• Later add all the remaining ingredients (pic 4) like sliced onion, garlic (you can chop), chilis, and optional curry leaves.
• Saute till onion and garlic changes golden brown, the taste lies in sautéing the ingredients, so sauté well.

• Once done (pic 5) allow to cool completely.
• Extract pulp from the soaked tamarind (Pic 6).
• Grind sautéed mixture with tamarind juice, blanched peanuts (Pic 7), water and necessary salt.
• Grind the chutney to smooth paste (Pic 8) and add water or tamarind extract as needed while grinding.
• Heat 1/2tsp of oil when it is hot add mustard and remaining curry leaves, optional urad dal, when mustard splutters add it to the chutney.

• Serve with any type of Tiffin/Rice.
• When you take this peanut chutney with rice, add a tsp of ghee with it which tastes awesome.

Print Recipe

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Peanut Chutney

Prep Time

5 mins

Cook Time

15 mins

 

Course: Side Dish

Cuisine: Indian

Author: Sangeetha Priya

Ingredients

Chutney Ingredients

• Raw Peanuts – 1 Cup
• Onion – 1 or Shallots – 5-6 Numbers
• Garlic – 5 Numbers small size
• Coriander Seeds – 1.5tsp
• Cumin Seeds – 1tsp
• Whole Peppercorns – 1tsp
• Green Chili – 2 Numbers
• Red Chili – 2 Numbers
• Tamarind – Lemon size
• Oil – 1 Tbsp
• Water & Salt – As Required

For Tempering

• Mustard Seeds or Urad Dal – 1tsp
• Curry Leaves – Few

Instructions

1. Dry roast the peanuts in low to medium flame (Pic 1 & 2).
2. Allow to cool and remove the red skin from the peanuts ie blanch the peanuts (Pic 2).
3. Soak tamarind in hot or warm water.
4. Heat oil in a pan, add cumin seeds, whole pepper, coriander seeds, sauté a minute or two (Pic 3).
5. Later add all the remaining ingredients (pic 4) like sliced onion, garlic (you can chop), chilis, and optional curry leaves.
6. Saute till onion and garlic changes golden brown, the taste lies in sautéing the ingredients, so sauté well.
7. Once done (pic 5) allow to cool completely.
8. Extract pulp from the soaked tamarind (Pic 6).
9. Grind sautéed mixture with tamarind juice, blanched peanuts (Pic 7), water and necessary salt.
10. Grind the chutney to smooth paste (Pic 8) and add water or tamarind extract as needed while grinding.
11. Heat 1/2tsp of oil when it is hot add mustard and remaining curry leaves, optional urad dal, when mustard splutters add it to the chutney.
12. Serve with any type of Tiffin/Rice.
13. When you take this peanut chutney with rice, add a tsp of ghee with it which tastes awesome.

Video Tutorial