From Neera's Kitchen: Swati's mom

Swati has always loved her mom, Neera's cooking and right now she is especially loving Neera's Peanut Chutney Recipe. Swati says that it is "the perfect substitute to South Indian coconut chutney when you can't get your hands on coconut". This precious recipe is her #lockdownfix, and she is enjoying it with her dosas, vadas and idlis.

Peanut Chutney

Peanut Chutney


Peanuts- 1 cup

Chana dal- ½ cup

Dried red chilli- 1

Salt to taste

For tempering (tadka)-

Edible Oil

Asafoetida (Hing)

Curry Leaves (Kadi Patta)

Mustard Seeds


Dry roast peanuts, chana dal & dried red chilli on a pan.

Once you roast the peanuts & chana dal to a dark brown colour, remove them from flame.

Allow them to cool down before you grind them.

Once cool, put the roasted peanuts, chana dal, dry red chilli, salt & a little water in the mixer grinder & grind it to a smooth paste.

Keep checking & adding more water little by little (if required).

When the paste becomes smooth as you want, scoop it out put on a glass container/bowl.

For tempering, heat 1 tablespoon oil, add mustard seeds, hing, curry leaves till they roast a little.

Add this on top of the curry & close the bowl lid

Let the aroma of the tadka sink in the chutney for some time.

You can mix it before you serve it.

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