|Peanut coriander chutney served with pesarattu and sambar.|
Peanut Coriander Chutney is yet another no-coconut chutney in my blog. Some others include Radish chutney, Spring Onion Tomato chutney, Carrot Peanut chutney, Ridge Gourd chutney, and Tomato chutney.
- Coriander leaves/Cilantro - 1 small bunch
- Peanuts - 1/4 cup
- Garlic - 3-5 cloves
- Green chilies - 2 or as per your spice level
- Tamarind - a small piece
- Curry leaves - 1 sprig
- Oil - 1 teaspoon
- Salt to taste
- Heat a teaspoon of oil in a pan and roast peanuts till they turn crisp. Remove the peanuts and set them aside.
- In the same pan, add washed coriander leaves, garlic cloves, and green chilies. Saute till coriander leaves wilt.
- Let the mixture cool down completely.
- Grind the coriander mixture, peanuts, curry leaves, tamarind, and salt into a fine paste.
Serve as is or you can add tempering with mustard seeds and curry leaves. Serve as a side dish for dosa or idli. Here in the picture, I have served it with Pesarattu.
- You can replace tamarind with lemon juice.
"Shhhhh Cooking Secretly" is a monthly challenge in the Facebook group. At the beginning of the month, a theme is chosen by one of the participants and all the participants are grouped in pairs. The participants will exchange 2 secret ingredients with their partners who are supposed to prepare a dish that matches the theme of that month.
This month's theme was "Chutneys" chosen by Priya Vijaykrishnan who blogs at Sweet Spicy Tasty. Do check her blog for a wide variety of vegan dishes. I would love to try her Oats Tikki. My partner for February 2021 was Sujata Roy. She gave me tamarind and garlic and I made his chutney. I gave her walnut and sesame seeds. She had a very unique "Almond Walnut chutney with Mango Ginger". Do check out her blog- Batter Up with Sujata for a collection of delicious dishes. I would love to try her Mango Kalakand and Cake Sandesh.