Green Chilli and Cilantro Peanut Chutney

Green Chilli and Cilantro Peanut Chutney

 

I have fond memories of waking up to the aroma of onions and curry leaves getting fried in hot coconut oil and to the crackling sound of mustard seeds and dried red chillis coming from my grandmother’s kitchen, as she got ready for tempering her infamous coconut Chutney to go with freshly steamed, fluffy Idlis for breakfast. Chutneys are a common side for breakfast in almost every South-Indian home and serves as a condiment –  a nutrition-loaded condiment which is far different from a ketchup or mustard. I kid you not. It is as common as having butter and jam with bread in a Western home.

Coming from Kerala, I did not know that Chutneys could be made without coconut until much later in life. I know now, that there is an assortment of Chutneys for one to choose from – sweet, spicy, with coconut, without coconut. This recipe is a coconut-less and peanutty kind. I wouldn’t call this is a very hot Chutney. The nuttiness of the peanuts coat your mouth protecting it from the spicy heat of the green chillis. You can, of course, adjust the amount of chillis based on your tolerance level for heat. That being said, the raw grassy heat coming from the chillis is crucial for this recipe. So, do not avoid them completely. Substitute the green chillis with a less hot chilli like Jalapeno, if you so will.

Peanut buttery and herby with the right amount of heat — you will find this chutney complimenting hot Dosas and fresh Idlis really really well. I also enjoy it as a dip with Pakoras or even as a sandwich spread. To each their own 🙂

Green Chilli and Cilantro Peanut Chutney

Prep time 2 minutes
Cook time 4 minutes
Total time 6 minutes
Dietary Gluten Free, Vegan
Meal type Side Dish
Misc Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 3/4 cups Peanuts
  • 1/4 cup Cilantro (chopped)
  • 3 Green Chilli
  • 1 sprig Curry Leaves
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Coconut Oil
  • 1 teaspoon Sea Salt
  • 1/4-1/2 cup Water

Directions

Toast the nuts in a hot skillet for about 3 minutes on medium-high or until they start to gain some brown colour.
Splutter mustard seeds in hot oil and fry curry leaves in the same pan until the leaves turn dark green and crunchy. Keep aside.
Blend the rest of the ingredients including the mustard seeds, curry leaves and the nuts.
Add more or less water to make a thin (for Dosas) or thick (for sandwich spread) Chutney.

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