Peanut chutney – Groundnut chutney without coconut – Verkadalai chutney

I make this chutney usually when there is no coconut also it is ao quick to make and fewer ingredients are required. Peanut is my husband’s favourite so he loves this chutney a lot. It goes well with Idli, dosa, uthappam and kuzhi paniyaram. There are many ways in which peanut chutney is made. This one is the simplest of all with few ingredients.

Lets see how to make it.

Preparation Time : 10 mins

Cooking Time : 5 mins

Serves : 3


Peanuts – 1 cup

Oil – 1 tsp

Dried red chillies – 6 (adjust to your taste)

garlic – 3 pods

Tamarind – a small piece

salt to taste

For Tempering

Oil – 1.5 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Dried red chillies – 3(I used 5 round dried red chillies)

Curry leaves – a few

Asafoetida – 1/8 tsp


1.Dry roast peanuts in medium flame, constantly stirring it until it is roasted well and begins to shutter, also it should be easy to remove the skin. Remove them to a plate and allow to cool down. Remove the skin from it. To the same pan add some oil and saute garlic, dried red chillies and tamarind until colour changes. Then switch off the flame.

2.Add the roasted, unskinned peanuts into the jar along with the roasted ingredients and grind it. Add salt as required. Add water little by little and grind it into a smooth creamy paste. Transfer the ground paste into a bowl. Add water if required and mix well. Prepare the tempering with the ingredients given in For Tempering and add it to the ground paste.

Peanut chutney is ready.

Serve with Idli, dosa, uthappam or kuzhi paniyaram.

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