Peanut chutney/Verkadalai Chutney is a common dish in most of the Indian breakfast .It goes well with Idly, Dosa, Upma or even with Adai. In most of the South Indian Kitchens they will make this flavourful chutney at least once in a week. Let’s get started now J
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Peanut Coconut Chutney recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 5 mins |Cook Time : 2mins | Serves - 4
Roasted Peanut – ½ cup
Dry Red chilli – 4
Garlic pods- 2 pods
Cury Leaves – 2 spring
Oil – as needed
Mustard seeds – 1 tsp
Grated Coconut – ¼ cup
Salt as per taste
1) Take the Peanuts, Grated Coconut, Garlic pods, Curry Leaves, Dry Red Chillies in a blender, Blend it into a fine paste by adding water.
2) Adjust the salt and water consistency of the chutney and prepare the tadka by adding oil to a pan and once it becomes hot add in the mustard seeds and curry Leaves and the pour the tadka in to the Chutney , Delicious Peanut chutney is now ready to be served.
- You can also skip grated coconut and prepare it with only Peanuts.
- If the Peanuts are not roasted ,Dry roast the peanuts in a kadai till crisp and the use.