Radish Peanut Chutney is a healthy and delicious South Indian style chutney that goes well with any breakfast dish such as idli, dosa, upma, vada or pongal. Peanut Chutney is a traditional South Indian chutney variety and we can make a lot of variations. I have added some sauteed radish to the classic chutney recipe to this super delicious side dish. The good part is you can make this chutney without coconut.
Few More Peanut Chutney Varieties:
- Carrot Peanut Chutney
- Kobbari Palli Pachadi
- Palli Kothimeera Pachadi
- Peanut Mint Chutney
- Peanut Onion Chutney
- Palli Tomato Pachadi
Radish Peanut Chutney Recipe
How to Make Radish Peanut Chutney Recipe. Healthy and delicious South Indian chutney recipe for idli and dosa.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 3
Calories: 198kcal
Ingredients
- 1 cup Grated Radish
- 1/2 cup Peanuts
- 1 inch piece of Tamarind
- 2 -3 Dried Red Chillies
- Salt to taste
- A pinch of Turmeric Powder
- 2 -3 tsp Oil
To Temper:
- 1.5 tsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Chana Dal
- 1/4 tsp Urad Dal
- 1/4 tsp Cumin Seeds
- A pinch of Hing
- A few Curry Leaves
Instructions
- Heat a pan on a low – medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
- Remove the skin of the peanuts completely and set aside.
- Heat oil in a pan, add the red chillies and fry for a few seconds. Remove from the pan and set aside.
- In the same pan, add the grated radish and turmeric.
- Saute on a low – medium flame for 5 minutes or till the raw smell goes off.
- Cover with a lid and cook for another 5 minutes or until soft. Sprinkle little water if needed.
- Turn off the flame. Add the tamarind to the cooked radish and keep it aside to cool.
- Grind the roasted chillies and peanuts to a powder.
- Add the sauteed radish and salt and grind everything.
- Add water and grind to a smooth paste.
- Transfer the chutney to a bowl.
- Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
- When the seeds stop popping, add the hing and curry leaves and turn off the flame.
- Pour it over the chutney and combine well.
- Serve with idli, dosa, pongal or upma.
Nutrition
Calories: 198kcal | Carbohydrates: 6g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Sodium: 14mg | Potassium: 268mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1.8% | Vitamin C: 10.3% | Calcium: 3.6% | Iron: 6.8%
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Leena Chandrashekar says
July 17, 2014 at 9:28 pmPachadi looks very yummy..
Hamaree Rasoi says
July 18, 2014 at 3:26 amDelicious and lovely looking chutney recipe. Very easy to prepare as well.
Deepa
Rumana Ambrin says
July 18, 2014 at 5:56 amSo attractive and clean looking chutney..
Gita Jaishankar says
July 18, 2014 at 8:26 amDifferent and healthy chutney recipe…looks very tasty!
Shama Nagarajan says
July 18, 2014 at 10:02 amyummy chutney
nandoos Kitchen says
July 19, 2014 at 1:48 pmhealthy, yummy pachadi..
Vandana Rajesh says
July 20, 2014 at 3:32 amNever tried a radish peanut combo..looks gr8. Think the radish really adds to the texture of the chutney..right?