Traditional Groundnut Chutney
Groundnuts are rich in monounsaturated fatty acids which help in the reduction of bad cholesterol in the body.
In addition to this, groundnuts are also a good source of niacin, folate, vitamin E, protein and the mineral manganese.
- 1/4 cup peanuts
- 1/4 cup roasted chana dal/bengal gram
- 1-2 nos green chili or dry red chilies
- 10 nos curry leaves
- 1-2 tsp oil
- salt as required
- water as required
Heat oil in a pan.
Fry the peanuts on a low to medium flame for 3-4 minutes.
Add the curry leaves and fry for a minute.
Lastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.
Take care that you don’t over brown or burn this mixture, else the chutney might have bitter tones.
Let this mixture warm or cool down.
Add in a chutney grinder or a small blender.
Add the ginger, green chilies, and salt.
Pour some water and grind the peanut chutney to a smooth consistency.
You can make the peanut chutney thick or of medium consistency.
Check the salt and add more if required.