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Coriander Peanut Chutney Recipe
How to make Peanut Coriander Chutney or Palli Kothimeera Pachadi Recipe. An easy and healthy chutney recipe for South Indian breakfasts.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Chutney, Condiments, Side Dish
Cuisine:
South Indian
Keyword:
Chutney Recipes, chutney recipes for idli, South Indian Food
Servings:
4
Calories:
147
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
½
cup
Peanuts
½
cup
Coriander Leaves
tightly packed
3 - 4
Green Chillies
1
inch
piece of Tamarind
¼ - ½
tsp
Jaggery
optional
¼
tsp
Mustard Seeds
¼
tsp
Chana Dal
¼
tsp
Urad Dal
¼
tsp
Cumin Seeds
A pinch of Hing
1
dried red chilli
3
tsp
Oil
Salt to taste
Instructions
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.
Notes
Adjust the spice levels as per your taste.
This chutney keeps well for 2-3 days in the refrigerator.
Nutrition
Calories:
147
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Sodium:
118
mg
|
Potassium:
146
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
135
IU
|
Vitamin C:
4.6
mg
|
Calcium:
19
mg
|
Iron:
0.8
mg