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Recipe for Peanut Chutney with Green Chillies. Easy and quick to do white peanut chutney made with peanuts, lentils and green chillies.

I have already shared a few peanut chutney recipes before. Regular Peanut Chutney / Groundnut Chutney Recipe Peanut Chutney with Coconut Recipe.

We love peanut chutney at home as its so quick to make, versatile and also a good source of protein. 100 grams of peanuts has about 26g of protein. The west has peanut butter. We have peanut chutney. Here is how to do peanut chutney with green chillies and spices. We call this as white peanut chutney at home.

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Dry roast the peanuts on a medium flame until the skin is nice and brown. Set aside on a plate to cool. Note: Do not roast the peanuts on high flame. The peanuts will burn fast.

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Crush the peanuts between your hands to remove the skin. Blow some air on the plate so the skin gets blown away. Do this outside the home.

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Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.

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Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste. Do not add a lot of ginger. A small piece the size of a button will do. Adding lot of ginger makes the chutney strong. So go easy on the ginger.

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For Tempering: Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.

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Add it to the chutney.

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Serve hot with idli or dosa. Recipe for soft idli Recipe for set dosa

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For the Chutney

  • 1/2 cup peanuts
  • 1 teaspoon peanut oil
  • 1 tablespoon urad dal
  • 1 tablespoon chana dal
  • 3 - 4 green chillies
  • 1/4 teaspoon hing
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon jaggery
  • 1 raw garlic
  • button size raw ginger
  • 1/2 teaspoon salt
  • 3/4 cup water to grind the chutney

For tempering

  • 1 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 - 2 green chillies

For the chutney

  1. Dry roast the peanuts and remove the skin. Set aside.
  2. Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.
  3. Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste.

For Tempering:

  1. Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.
  2. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: chutney
  • Cuisine: Tamilnadu
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For the Chutney

  • 1/2 cup peanuts
  • 1 teaspoon peanut oil
  • 1 tablespoon urad dal
  • 1 tablespoon chana dal
  • 3 - 4 green chillies
  • 1/4 teaspoon hing
  • 1 teaspoon tamarind paste
  • 1/2 teaspoon jaggery
  • 1 raw garlic
  • button size raw ginger
  • 1/2 teaspoon salt
  • 3/4 cup water to grind the chutney

For tempering

  • 1 teaspoon peanut oil
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 - 2 green chillies

For the chutney

  1. Dry roast the peanuts and remove the skin. Set aside.
  2. Take a pan and add in some oil. Add in the chana dal, urad dal and green chillies. Fry till they lentils are nice and golden. remove from heat and set aside on a plate to cool.
  3. Take a mixie jar and add in the fried peanuts, lentils and green chillies. Add in the hing, tamarind, jaggery, raw garlic, raw ginger and salt. Add in the water and grind to a smooth paste.

For Tempering:

  1. Heat oil in a pan and add in the urad dal, chana dal and green chillies. Fry till the lentils are nice and golden.
  2. Add it to the chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Category: chutney
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/peanut-chutney-green-chillies/

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Recipe for fresh Mochai kuzhambu made Tamil style. Spicy field bean curry recipe made with fresh field beans and spices. With step by step pictures.

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I have used fresh field beans (mochai / mochakkai) today. If using dry beans, soak the beans over nite in water, drain the next day and proceed with the recipe.

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Peel and shell the beans. Set aside. We need about a cup of fresh beans for this recipe.

Take a mixie jar and add in the tomatoes, coconut, tamarind, fennel seeds, cloves and black pepper. Grind to a smooth paste. Add water if necessary. Set aside.

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Note: Do not add a lot of tamarind else the beans wont cook!

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Heat oil in a pan and add in the onions. Saute onions till soft. Add in the salt, turmeric powder, red chilli powder and coriander powder.

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Saute for 10 seconds. Add in the ground paste.

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Add in two cups of water and the field beans (mochai).

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Cook for 20 minutes on a low flame in a pressure cooker. You will get many number of whistles. Ignore the whistles and cook for a full 20 minutes. The beans (mochai) wont go into mush as the curry has tamarind added. The curry will be nice and rich if it cooks for a long time. After 20 minutes, remove from heat and wait for the pressure to settle naturally. Note: I have used a three liter pressure cooker today. Do not use really big cooker as the curry might scorch at the bottom.

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Serve with chapati or rice. Chapati Recipe How to cook red rice

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For the Masala

  • 4 ripe tomatoes (preferably country tomatoes / naatu / naati variety)
  • 1/2 cup coconut
  • 1 teaspoon tamarind paste
  • 1 teaspoon fennel seeds (sombu)
  • 4 cloves
  • 1 teaspoon black peppercorn

Other Ingredients

  • 1 teaspoon oil
  • 1 onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 3 teaspoon coriander powder
  • 1 cup field beans
  1. Take a mixie jar and add in the tomatoes, coconut, tamarind, fennel seeds, cloves and black pepper. Grind to a smooth paste. Add water if necessary. Set aside.
  2. Heat oil in a pan and add in the onions. Saute onions till soft. Add in the salt, turmeric powder, red chilli powder and coriander powder.
  3. Saute for 10 seconds. Add in the ground paste.
  4. Add in two cups of water and the field beans.
  5. Cook for 20 minutes on a low flame in a pressure cooker.
  6. Serve with chapati or rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Curry
  • Cuisine: Tamilnadu