Ginger Peanut chutney

To go with my Multi grain oothappami, I made a quick ginger peanut chutney. The ginger is added along with the peanuts to aid in digestion and to to add a warm spice to the chutney.

1/4 cup peanuts(with or without skin)
5 green chillies
2 inch piece ginger
1/2 cup grated coconut
small marble sized tamarind
salt to taste

For tadka:
1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
sprig of curry leaves

In a pan over medium heat, dry roast the peanuts until you get a nice aroma and the oils are released. Let cool for about 10 minutes. Grind everything listed together with some water, just until it comes together. Do not grind too much or you will end up with peanut butter. Remove to a bowl.

For tadka, heat up oil. Add mustard and let it splutter. Add the urad dal and the curry leaves. Top the chutney with this seasoning.

Serve hot with idli or dosa.

Verdict: The flavor of ginger combined with the tamarind, cuts through the richness of the peanuts and coconut and makes it a delicious side dish for dosas or idlis.

Sending this to ‘Healing foods – Ginger and garlic’ event, series by Siri.

Pin ItFollow Me on Pinterest


Leave a Reply