If you are looking for more chutney recipes then do check Palakura Kandi Pachadi, Tomato Onion Red Chutney, Kobbari Karivepaku Pachadi, Peanut Mint Chutney, Tomato Onion Chutney and Mint radish Chutney.
South Indian Peanut Coriander Chutney Recipe Hari Chandana PIndian, South IndianChutney, Side Dish
Prep Time: 5 mins | Cook time: 10 mins | Serves: 4
- 1/2 cup Peanuts
- 1/2 cup Coriander Leaves, tightly packed
- 3 - 4 Green Chillies
- 1 inch piece of Tamarind
- 1/4 - 1/2 tsp Jaggery (optional)
- 1/4 tsp Mustard Seeds
- 1/4 tsp Chana Dal
- 1/4 tsp Urad Dal
- 1/4 tsp Cumin Seeds
- A pinch of Hing
- 1 dried red chilli
- 3tsp Oil
- Salt to taste
- Heat a pan on low flame, add the peanuts and roast them till they turn brown. Let them cool completely.
- Remove the skin of the peanuts completely.
- Heat a teaspoon of oil in a pan. Add the slit green chillies and saute for a minute.
- Then add the coriander leaves and fry for a minute.
- Turn off the flame and keep it aside.
- Grind the roasted peanuts and tamarind into a coarse powder. Add the sauteed green chilli - coriander leaves, jaggery and salt and grind everything.
- Add water and grind to a smooth paste.
- Heat 2 teaspoons of oil in a pan for seasoning. Add the mustard seeds, urad dal, chana dal and cumin seeds and let them splutter.
- When the seeds stop popping, add the red chilli and hing. Turn off the flame.
- Pour it over the chutney and combine.
- Serve with idli, dosa, pongal or upma.
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- Peanut Murukulu
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