🌟 IntroductionMungfali Ki Chutney (Peanut Chutney) is a delicious South Indian-style condiment made from roasted peanuts, spices, and a tempering of mustard seeds. It’s creamy, slightly spicy, and goes wonderfully with idli, dosa, vada, paratha, or even steamed rice.This version is quick, easy, and doesn’t require coconut — perfect for daily meals or lunchboxes.
Cost: 100
Ingredients
For Chutney:
- 1 cup roasted peanuts skin removed
- 1 –2 green chilies adjust to taste
- 2 cloves garlic optional
- ½ inch ginger
- ½ tsp cumin seeds
- Salt to taste
- Water as needed
- 1 tbsp curd optional for creaminess
- 1 tsp lemon juice for a tangy kick
For Tempering (Tadka):
- 1 tsp oil
- ½ tsp mustard seeds
- 1 dry red chili
- 5 –6 curry leaves
- A pinch of hing asafoetida
Instructions
Step 1: Roast Peanuts (If not pre-roasted)
- Dry roast peanuts in a pan until golden brown.
- Let them cool and remove skins by rubbing between palms.
Step 2: Blend the Chutney
- In a blender, add peanuts, green chilies, garlic, ginger, cumin, salt, lemon juice, and a little water.
- Blend until smooth.
- Add curd if you want it slightly tangy and creamy. Adjust water for your preferred consistency.
Step 3: Temper the Chutney
- Heat oil in a small pan.
- Add mustard seeds, let them splutter.
- Add dry red chili, curry leaves, and hing.
- Pour this hot tempering over the blended chutney and mix.
🍽️ Serving Suggestions
- Serve with idli, dosa, uttapam, medu vada, or even rice and ghee.
- Also great as a spread on parathas or sandwiches.
- Store in the refrigerator for up to 2–3 days.