![]() Plain dosa with peanut chutney (pictured left) | |
Type | Chutney |
---|---|
Course | Side dish |
Region or state | Indian subcontinent |
Main ingredients | Peanut |
Ingredients generally used | Chiles, salt, and tamarind |
Peanut chutney is a mildly spicy chutney side dish, originating from the Indian subcontinent, that can be used with several snack foods and breakfast foods. [1]
Peanuts are shallow fried in oil and ground with fried green chilies or dry chilies or a combination of both, some salt and tamarind. [2] Fried garlic and lemon juice can be added for flavour. [2] All the ingredients are ground in a mixer (blender) with some water. After diluting this chutney to required consistency, it can be tempered with fried cumin seeds, mustard seeds and curry leaves.[ citation needed ]
Peanut chutney is good to go as a side dish with idly, dosa of all types, rotte, punugulu of all types, pakoda and many other snack foods and breakfast foods.[ citation needed ]
The peanut, also known as the groundnut, goober (US), goober pea, pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics by small and large commercial producers, both as grain legume and as an oil crop. Atypically among legumes, peanut pods develop underground leading botanist Carl Linnaeus to name peanuts hypogaea, which means "under the earth".
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