High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut
A high protein Indian recipe with ghee, roasted peanuts (moongphali), white urad dal (split). Ready in 30 min, serves 5.
Curated byAarav Mehta🇮🇳
Instructions
14 steps- 1
To begin making the Peanut Chutney Recipe, first place a pan on the heat
- 2
Melt the ghee in it, reduce the heat to low and add peanuts
ghee(1/2 teaspoon)roasted peanuts (moongphali)(3/4 cup)ghee(1 teaspoon) - 3
Roast them for two to three minutes on a low flame till the peanuts are slightly brown
roasted peanuts (moongphali)(3/4 cup) - 4
Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty
white urad dal (split)(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1/4 teaspoon) - 5
Once done add curry leaves and the green chilli
curry leaves - handfulgreen chilli(1)sprig curry leaves(1) - 6
Stir this for a minute and turn off the heat
- 7
Allow the roasted ingredients to cool down for 5 minutes
roasted peanuts (moongphali)(3/4 cup) - 8
Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste
roasted peanuts (moongphali)(3/4 cup)inch ginger(1/2)salt - to taste - 9
Transfer the peanut chutney into a bowl and keep aside
- 10
Now to temper the chutney, place a tadka pan on the heat
- 11
Warm some ghee in it
ghee(1/2 teaspoon)ghee(1 teaspoon) - 12
Add in the mustard seeds and allow the seeds to crackle
mustard seeds(1/2 teaspoon) - 13
After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well
white urad dal (split)(1 teaspoon)curry leaves - handfulmustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(1) - 14
Turn off the heat and pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment
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High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut
A high protein Indian recipe with ghee, roasted peanuts (moongphali), white urad dal (split). Ready in 30 min, serves 5.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Peanut Chutney Recipe, first place a pan on the heat
- 2
Melt the ghee in it, reduce the heat to low and add peanuts
ghee(1/2 teaspoon)roasted peanuts (moongphali)(3/4 cup)ghee(1 teaspoon) - 3
Roast them for two to three minutes on a low flame till the peanuts are slightly brown
roasted peanuts (moongphali)(3/4 cup) - 4
Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty
white urad dal (split)(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1/4 teaspoon) - 5
Once done add curry leaves and the green chilli
curry leaves - handfulgreen chilli(1)sprig curry leaves(1) - 6
Stir this for a minute and turn off the heat
- 7
Allow the roasted ingredients to cool down for 5 minutes
roasted peanuts (moongphali)(3/4 cup) - 8
Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste
roasted peanuts (moongphali)(3/4 cup)inch ginger(1/2)salt - to taste - 9
Transfer the peanut chutney into a bowl and keep aside
- 10
Now to temper the chutney, place a tadka pan on the heat
- 11
Warm some ghee in it
ghee(1/2 teaspoon)ghee(1 teaspoon) - 12
Add in the mustard seeds and allow the seeds to crackle
mustard seeds(1/2 teaspoon) - 13
After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well
white urad dal (split)(1 teaspoon)curry leaves - handfulmustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(1) - 14
Turn off the heat and pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment
Rate this recipe
