Peanut Chutney

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

Method:

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.

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

Spicy Dry Ground nut/ Peanut Chutney

Most of the time my mother either makes the dry chutneys for me when she visits here or she sends it to me from back home. My aunt from Cochin also often send me the Kerala Chamandi. But every now and then I make some for myself. I like peanuts and wanted to make peanut chutney for a long time. Then one day I came across a recipe online which appealed to me.You can find the original recipe here.I made it and it came out perfect with the peanuts and sesame seeds nicely complimenting each other. My husband liked the taste and is now a staple in my household. It is my go to when I make idlis or dosas and have no time to make fresh coconut chutney! Here is the simple, quick & easy recipe: 


Recipe Source: The Indian Food Court by Pratibha Rao

Ingredients:

Dry roasted peanuts: 1 cup
Sesame seeds: 1/2 cup
Garlic: 2-3 small cloves
Aamchur powder: 1/2 tsp
Red chilli powder: 1/2 tsp ( you can use more based on the spice level of the chilli powder and your desired spice level).
Salt: 1/4 tsp

Method:

Wash the sesame seeds and dry roast it until it splutters.

Add the peanuts and dry roast it for a minute.

Turn off the flame and add the chilli powder, salt and amchur powder. Mix well.

Put the above mixture in a blender and powder it into a fine powder.

Store in airtight container in the refrigerator or outside. I have mine outside and has lasted 6 months now without any change in taste.

Serve with dosa, idli or even rice!

Enjoy!

Cooking made easy:

In the above recipe, I have used Plantar's lightly salted dry roasted peanuts. This saved me additional time of peeling and roasting the peanuts. If using fresh peanuts, you have to dry roast it and then peel it.

I have also used less salt because the  Plantar's peanuts is already lightly salted!

Tip for healthy living:

Both peanuts and sesame seeds are a great source of plant-based protein.Peanuts are also fondly referred to as " poor man's almonds". Peanuts are rich in folic acid and is helpful during pregnancy. It is also rich in minerals such as manganese& copper, amino acid tryptophan and vitamins  B 3 & amp; B 2. Peanuts are also rich in antioxidants and heart healthy fats. Hence peanut has health benefits on the brain, heart and the entire body!
Sesame seeds are also purported to generate body heat and thereby consumption of it is beneficial during winter.

Food for thought:

Time will pass and seasons will come and go. Roy Bean