Simple and spicy peanut chutney for any tiffin item.
Groundnut chutney / Peanut Pachadi / Peanut Chutney / Verkadalai Chutney
|4 nos||Dry red chilies|
|½ cup||Grated fresh coconut|
|½ cup||Roasted peanuts|
|1 no||Dry red chili (for tempering)|
|6 nos||Curry leaves|
|¼ tsp||Split black gram (ullundu)|
|¼ tsp||Mustard seeds|
|½ tsp||Salt (or to taste)|
|1 no||Tamarind (blueberry size)|
Roasted unsalted peanuts are available ready made in stores you can either use that or buy raw peanuts as shown, remove the shell and toast the peanuts over a dry pan for 15 minutes on low flame. Cool them completely and then proceed. Heat a few drops of oil, toast the red chilies and coconut just for a second and then grind them along with roasted peanuts, ginger, tamarind and salt. You can either soak the tamarind in little water to loosen up and use the same water while grinding. Quarter cup of water should be ok for fairly thick chutney but if you have trouble grinding with you mixer then add little more. Grind them finely and keep aside. Now heat left over oil and do the tempering with mustard, split black gram and curry leaves. Pour it over the chutney, mix well and serve with idli or dosai.