Curry leaves Peanut Chutney | Idli, Dose side dish

When the breakfast which you always loved seems bit boring, then its the call for revision. The idli, dosa which normally begin my day of food, feels blah occasionally. It’s the tendency of human taste buds to demand for variation, fancy-ness. And such moments of my life insist me to give make over to side dishes. Though the breakfast  more or less remains same, I give a dramatic taste change for chutney or sambar which pairs with it. And here comes curry leaves peanut chutney which is my latest favorite to pair my breakfast with.

I was quite unsure about peanuts in chutney recipe till the earlier peanut chutney of this blog. But after that they have been my favorite ingredient. Peanuts give volume, flavor and thick consistency to chutney making it a best dip to pair with. In this version, it’s lot of curry leaves which not only give aroma but also enhance the health factor.  So curry leaves peanut chutney is my breakfast bliss for now.

A good food which is healthy too is always a self gift you can ever give to yourself. Be it breakfast, lunch or dinner I basically look for delicious, healthy ones for myself. How about you guys?

Print Recipe

Curry leaves Peanut Chutney

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Author: Sumana

Ingredients

• Curry leaves- 1/3 Cup
• Fresh grated coconut- 1/2 Cup
• Peanuts- 1/4 Cup
• Ginger- 1" piece
• Green chillies- 2 nos.
• Tamarind- Small piece
• Jagggery powder- 1/4 tsp
• Salt- 1 tsp
• Cooking oil- 1 tsp

To temper

• Cooking oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Split black gram lentils- 1/2 tsp
• Broken Red chilly- 1
• Curry leaves- Few
• Asafoetida- A pinch

Instructions

Method

• Dry roast the peanuts in medium flame till the skin peels. Let it cool down, then peel the skin off.
  
• Next add oil to the pan. Throw in curry leaves, green chillies and ginger. With constant stirring roast them for few minutes. Add all the roasted ingredients, peanuts,coconut, tamarind, jaggery and salt to the mixer and grind to fine paste. Include water as required.
  
• Heat a tempering pan adding all the ingredients under the "to temper" list. When it mustard sizzle pour it over the chutney. Healthy curry leaves peanut chutney is ready to serve with idli and dosa.
  

Notes

• You can skip adding jaggery but I prefer. Because it adds taste.
• You can use store bought peanuts also as it saves your time of roasting and peeling.
• If you like garlic flavor in chutney, you include it too while roasting curry leaves.