Peanut Coriander Chutney Recipe

Peanut Coriander Chutney is a delicious South Indian style chutney made using roasted peanuts, fresh coriander leaves (cilantro), and yogurt. This delicious chutney is great to serve with idli, dosa, uttapam, paniyaram, etc.

Full Recipe - https://www.whiskaffair.com/peanut-co...

Ingredients
For The Chutney
▢2 teaspoons vegetable oil
▢½ teaspoon brown mustard seeds
▢½ teaspoon cumin seeds
▢10-12 curry leaves
▢2 tablespoons cilantro (fresh coriander leaves)
▢1 cup roasted skinned peanuts
▢2 teaspoons plain yogurt (dahi)
▢2 teaspoons chopped green chilies
▢½ teaspoon salt (or to taste)
▢1 teaspoon tamarind pulp

For The Tempering
▢1 tablespoon vegetable oil
▢½ teaspoons brown mustard seeds
▢10-12 curry leaves
▢2-3 dry red chilies

Instructions
Make The Chutney
Heat vegetable oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 3-4 seconds.
Add curry leaves and cilantro and fry for 6-8 seconds.
Remove the pan from the heat and transfer the cooked ingredients to a blender.
Add peanuts, yogurt, green chilies, salt, and tamarind pulp to the blender.
Add ½ cup of water and blend to make a smooth chutney.
Scrape the sides of the blender a few times while blending.
Add some more water if the chutney is thick for your liking.
Check for salt and add more if needed.
Transfer the chutney into the serving bowl.
Temper The Chutney
Heat oil in a pan over medium-high heat.
Once the oil is hot, add mustard seeds, curry leaves, and dry red chilies and let them crackle for 3-4 seconds.
Pour the tempering over the chutney and mix well.
Tip – Save some tempering for garnishing.
Serve the chutney chilled or at room temperature with dosa, idli or uttapam.

Notes
If the chutney has thickened after refrigeration, add some water to thin it down.