Groundnut Chutney without Coconut - Peanut Chutney - Traditional Grandmother's Style Verkadalai Poondu Chutney

Groundnut Chutney is one of my favourite chutney because it is easy to make, less time consuming and very different and tasty from all other chutney varieties. You can replace this chutney as a sidedish for breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada instead of your usual ones. This can be even served to people who are health conscious because here we are not using coconut. Try this chutney and you will really be appreciated by your family members.

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Peanut chutney

Ingredients required for making Groundnut Chutney

Groundnut - 1 cup or 2 handful of roasted groundnuts
Tamarind - small piece
Small onions - A handful
Coriander leaves - a few
Ginger - small piece
Garlic - 2 cloves
Mustard seeds - 1 tsp
urad dal - 1 tsp.
Curry leaves - 1 sprig
Red chillies - 4
Salt to taste

Method for making Groundnut Chutney

1. Heat oil in a kadai, add the urad dal allow it to be roasted then add the red chillies. 
2. Next add the onions, garlic, ginger and coriander leaves and saute till the onions become transparent. 
3. Allow this to cool and then add this to a mixer along with groundnuts and tamarind.Always use roasted skin peeled groundnuts which are readily available in the market.
4. Grind this to a smooth chutney.
5. Season this with mustard seeds and curry leaves.

Serve this with any South Indian Tiffin variety

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                                                                    Samba Rava Upma