Peanut chutney/ Shenga chutney

 Peanut chutney/ Shenga chutney 

Peanut chutney is a quick, easy and yummy chutney served along with dosa, idli, uttapam and many other South Indian dishes. It is thick, creamy and smooth in texture. It is a vegan dish and a good substitute for Coconut Chutney. 

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Quick recipe tip -

1. This recipe is prepared using masala peanuts/ besan coated peanuts.

2. Instead of masala peanuts/ besan coated peanuts... Plain peanuts can be used by dry roasting them.

3. Use roasted chana dal OR dry roast chana Dal in a wok and cool it completely before grinding.  

Ingredients -

1/2 cup masala peanut (besan masala peanut)

1/2 cup roasted chana dal

To taste salt

1 green chilli

2 cups water

5 curry leaves 

For tempering -

1 tbsp mustard oil

1/4 tsp urad dal

1/4 tsp  mustard seeds

4-5 curry leaves 

Method -

1. In a mixer grinder add peanuts and  chana dal.

2. Add salt, curry leaves and green chilli.

3. Add water little by little and grind to a smooth grainy paste. 

4. For tempering - In a pan heat oil. Add mustard seeds, urad dal, curry leaves and saute till golden. Add tempering to chutney. Mix well. Peanut chutney is ready.

5. Transfer to a bowl. Serve.

Method with step photos -

1. In a mixer grinder add peanuts and  chana dal.

2. Add salt, curry leaves and green chilli.

3. Add water little by little and grind to a smooth paste. 

4. For tempering - In a pan heat oil. Add mustard seeds, urad dal, curry leaves and saute till golden. Add tempering to chutney. Mix well. Peanut chutney is ready.

5. Transfer to a bowl. Serve with dosa, idli, uttapam or any South Indian dish.

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