Peanuts or groundnuts as we call them back home , are known as " poor man's almonds". The reason for this is the fact that peanuts have the same amount of protein as almonds! Peanuts can be snacked on, used in seasonings and garnishes. Who doesn't like peanut butter and jelly sandwiches?? I like them all. I like the crunch of the peanuts! We make peanut chutney! Have you heard of that before ? It is a super-easy dip that goes great with dosas and idlis. I like to make this chutney at times when I don't have freshly grated coconut on hand. To be truthful, now-a-days I make this chutney more than the coconut chutney,not only because it is easy, but also because it is a great way to get protein into the kids and also because this chutney has a longer shelf life than the coconut chutney. Coconut chutney gets rancid in no time even when kept in the fridge, while this chutney remains fresh for a longer period of time.I am bringing this to Fiesta Friday# 61. It is now being hosted in it's new home.Both Selma and Margy are wonderful cooks,amazing bloggers and great co-hosts.
Servings: 3-4
Ingredients:
Peanuts: 1 cup
Garlic: 1 small clove
Green chillies: 2 small ( you can adjust based on your desired spice level).
Jeera( cumin seeds): 1/2 tsp
Tamarind pulp: 1/4 tsp
Salt: 1/4 tsp
Water: 1/2 cup
For tempering:( optional)
Coconut oil: 1/2 tsp
Jeera/cumin seeds:1/8 tsp
Mustard seeds:1/2 tsp
Urad dal: 1/4 tsp
Curry leaves: 1 small sprig
In a food processor or blender/ mixer-grinder, grind together peanuts, garlic, cumin seeds, green chilli, tamarind, salt and water to a fine paste.
For tempering:
Heat oil in a small skillet/pan, add jeera, then mustard seeds. Once the mustard seeds splutter add urad dal and curry leaves. Turn off the flame and add this to the above ground paste.
Serve with idli/dosa.
Can be stored in an airtight container for up to one week.
Enjoy!
I make life easy by using salted, roasted peanuts that I munch on to make this chutney. That ways I don't have to store several different kinds of peanuts in my pantry.
While making this chutney, make sure you use enough water as otherwise the peanuts start letting out oil!
A handful of peanuts daily will contribute a significant amount of the daily required protein and essential fatty acids.Peanuts are believed to have the ability to reduce inflammation.They contain mono-saturated fatty acids like Oleic acid which is believed to reduce LDL levels in the body and increase HDL ( good cholesterol levels).They are a good source of vitamin E and the B-complex.It is also rich in minerals like manganese, calcium, potassium, magnesium and selenium.
Quick decisions are unsafe decisions. Sophocles
Urad dal: 1/4 tsp
Curry leaves: 1 small sprig
Method:
For tempering:
Heat oil in a small skillet/pan, add jeera, then mustard seeds. Once the mustard seeds splutter add urad dal and curry leaves. Turn off the flame and add this to the above ground paste.
Serve with idli/dosa.
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| Mushti polo served with Ghosale sheere chutney, dry garlic chutney powder and peanut chutney. |
Can be stored in an airtight container for up to one week.
Enjoy!
Cooking made easy:
I make life easy by using salted, roasted peanuts that I munch on to make this chutney. That ways I don't have to store several different kinds of peanuts in my pantry.
While making this chutney, make sure you use enough water as otherwise the peanuts start letting out oil!
Tip for healthy living:
A handful of peanuts daily will contribute a significant amount of the daily required protein and essential fatty acids.Peanuts are believed to have the ability to reduce inflammation.They contain mono-saturated fatty acids like Oleic acid which is believed to reduce LDL levels in the body and increase HDL ( good cholesterol levels).They are a good source of vitamin E and the B-complex.It is also rich in minerals like manganese, calcium, potassium, magnesium and selenium.
Food for thought:
Quick decisions are unsafe decisions. Sophocles
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