Peanut Coriander Chutney | Nellakadala Malliela Chutney

If you love to try out newer chutneys for dosas/ idlis then this is a good choice. Also, if you're looking for a no coconut chutney, then this is the best. Creamy thick and delicious chutney is ready in minutes if you have roasted peanuts ready at hand. 

Coriander leaves add flavour to the thick chutney. You can replace the coriander leaves or cilantro with pudina/ mint leaves too. Do try this out and enjoy !!

The YouTube #shorts on this chutney is here, check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

coriander leaves 2-3 tbsp

shallot 3-4

peanuts (deskinned roasted) 1/2 cup

ginger a small piece

green chillies 1-2

tamarind extract 1 tsp

salt 1/2 tsp

oil 1/2 tsp

to temper

mustard seeds 1/2 tsp

red dry chillies 1 broken

curry leaves a sprig

oil 2 tsp

Method

• Heat a pan and add oil. Add the shallots and saute a minute. Add the coriander leaves and saute 30 seconds, switch off the flame.
• Roast the peanuts on low flame for 4-5 minutes and switch off to cool. Deskin the peanuts and keep aside.
• In a blender jar, add the peanuts, ginger, sauteed shallots and coriander leaves, salt, green chillies, tamarind extract. Add little water and blend to a smooth paste.
• Transfer to a bowl. Heat oil in another pan. Splutter mustard seeds, followed by red dry chillies and curry leaves.
• Pour the tempering over the chutney, mix & serve with idli/ dosas. 

NOTES

* You can add a small piece of onion instead of shallots.

* You can add lemon juice instead of tamarind extract.