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You are here: Home / Chutney Varieties / Peanut Chutney Verkadalai Chutney Recipe

Peanut Chutney Verkadalai Chutney Recipe

March 16, 2012 By Sangeetha Priya 16 Comments

Kongunadu Peanut Chutney Verkadalai Chutney Recipe
Peanut Chutney Verkadalai Chutney with Kuthiraivali Barnyard Millet Idli Batter

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

Kongunadu Peanut Chutney Verkadalai Chutney Recipe
Peanut chutney with Samai Idli , The other green chutney displayed here in the first picture is Broccoli Chutney and Mixie version Idli Dosa batter recipe you can get the recipe HERE.

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.
Kongunadu Peanut Chutney Verkadalai Chutney Recipe
Peanut chutney with Ragi Dosa

Print Recipe

Kongunadu Peanut Chutney Verkadalai Chutney Recipe
Print
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

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Filed Under: Chutney Thokku Varieties, Chutney Varieties, Kongunadu Recipes, Traditional Kongu Foods Tagged With: andhra peanut chutney, Chutney, chutney for idli, easy and tasty chutney recipe, groundnut chutney, how to dry fry peanuts, how to make chutney dip with peanuts, how to roast raw peanut, Indian style Peanut dip, kaara chutney, kallakottai chutney recipe, kongunadu Peanut Chutney, Moongphali chutney, nilakadalai chutney, nilakadalai puli chutney, Nitha Kitchen, no coconut peanut chutney, no tomato peanut chutney recipe, Palli chutney, peanut chutney recipe without coconut, puli chutney recipe, roasted peanut chutney, shengdanyachi amti recipe, shengdanyachi chutney recipe, shengdanyachi chutni, side dish for idli dosa paniyaram, side dish for paniyaram, side dish for tiffin varieties, Tiffin Varieties, Traditional Kongu Foods, vegan chutney recipe, verkadalai chutney, verkadalai chutney recipe, verkadalai puli chutney

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Reader Interactions

Comments

  1. Veena Theagarajan

    March 13, 2015 at 2:49 pm

    looks so creamy and tasty.. Perfect dosa or idli

    Reply

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