Mar 25, 2015

Peanut Red Chili Chutney

At home, my son Abhi is fond of Idli for Breakfast, but I have to make sure there is always Chutney to go with Idli! I always prepare Peanut or Coconut Chutney to go with Idli, which is very easy and takes only few minutes to make. But the challenge sometimes for me is not having Green Chilies at hand which is primary ingredient for this Chutney. Then I twist the same recipe with Red Chilies, That's all! That's why I call this as rescue recipe, as I use this recipe only when I don't have green chilies. :-) Here is the recipe for you! Njoy!

Peanuts - 1/2 cup
Cumin Seeds - 1 tsp
Tamarind - 1 tsp
Garlic - 1 clove
Red Chili - 1 ( or 2 for spicy version)
Salt - 1 tsp
Water - 1/4 cup ( or as required)

Oil - 1 Tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp  ( Optional)
Turmeric Powder - 1/2 tsp ( Optional)
Curry Leaves - 5


  1. Dry Roast Peanuts in a non-stick pan for 2 min. Add cumin seeds, red chili, garlic clove, tamarind and roast for another 1 minute.  Switch off  the stove and take the pan away from heat and let it cool. 
  2. Once it is cool, grind roasted ingredients in small mixie jar or in blender until it becomes smooth paste. Add water in between and salt while grinding.  Transfer the chutney to serving bowl.
  3. Heat 1 Tbsp of Oil in non-stick pan, once the oil is hot, add urad dal & mustard seeds. As they start spluttering add Turmeric powder and Curry Leaves and switch off the stove. Now Tempering is ready, add this to Chutney bowl and mix it well and serve with Warm Idli or Dosa for wholesome savory breakfast. 

will be back with another rescue recipe,
take care until then!


  1. Nice chutney,will surely try this

  2. Replies
    1. That's nice Veena! Abi loves onions with Dosa, I love when kids show special food interest! :-)



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