Today, on 15 September 2019, I made my own version of a green chutney with roasted peanuts. It was for the first time that I used roasted peanuts in a chutney and it tasted absolutely heavenly! My family loved it. Its taste was similar to that of a coconut chutney.
Before going for work, my husband Sukhangshu asked me to keep some for him for dinner. I took that as a big complement.
I wondered why I didn’t try it out earlier. It’s so simple and easy to make, far easier than coconut chutney which I make very often. Coconut chutney requires almost 10 times more effort and time. You first need to crack a coconut and keep aside its water. Then you need to extract the edible part from its shell after hitting it several times from diferent angles. Next, you have to grate the coconut. I have often injured my fingers while doing all these activities. Those days are gone now.
Here is the recipe.
Ingredients: Green coriander 50 g, curry leaves 1 tablespoon, 6 green chillies, one onion, raw peanuts half cup, amchur one teaspoon.
Method: Roast peanuts on medium flame and keep stirring to avoid burning for about a minute or two till the outer covering starts cracking and coming off. Switch off the gas and allow peanuts to cool down. Then rub them between your fingers till the outer coating comes off from all the nuts. Blow air from your mouth into the plate of peanuts and you will see that the brown flakes will all fly off.
In a mixie, add all the ingredients (peanuts, green chillies, coriander leaves, curry leaves, onion, and salt (as per taste) with about a cup of water. Grind them all into a paste. Your green chutney is ready.
Next time, I will use roasted chana in place of peanuts and see what the chutney tastes like.