Groundnut/Peanut chutney is one of the common chutney that is prepared in every south Indian house. This delicious chutney is eaten with idli or dosa. It is a perfect side dish for akki rotti.

Shenga Chutney | Groundnut/Peanut Chutney

Servings

Ingredients

• ½ cup Peanuts
• 1 tbsp Grated coconut
• 4 Dry red chillies (+ or - depending on your taste)
• 2 Garlic clove
• ½ lime size Tamarind
• Salt to taste
• Coriander leaves few sting
• Water as required

For Tempering (optional)

• 1 tsp Oil
• ½ tsp Mustard seeds
• 2 Dry red chillies
• Curry leaves Few

Servings Ingredients ½ cup Peanuts 1 tbsp Grated coconut 4 Dry red chillies (+ or - depending on your taste) 2 Garlic clove ½ lime size Tamarind Salt to taste Coriander leaves few sting Water as required For Tempering (optional) 1 tsp Oil ½ tsp Mustard seeds 2 Dry red chillies Curry leaves Few

Instructions

1. Dry roast peanuts in low to medium heat until skin is brown & also roast dry chillies.
2. Remove the skin of peanut by rubbing them between your palm or you can leave the skin on.
3. Take roasted peanut, dry red chillies, grated coconut, garlic clove, tamarind, coriander leaves & salt into grinding jar.
4. Add required water & grind them to smooth paste.
5. Prepare tempering using oil, mustard, dry red chilli & curry leave. Add this to grind chutney.
6. Mix well & serve with Idli, dose or Akki rotti.