Peanut kara chutney recipe – Easy to make peanut kara chutney, pairs well with idli, dosai, and kuzhi paniyaram.
Chutneys are a staple in South Indian cuisine. Even if you alter the ingredients a little, you will get a different new taste in the chutney. I recently tried this Peanut kara chutney at home and it was a super hit. The main ingredients of the peanut kara chutney are peanuts, onion, and tomato. We are adding red chilis to this chutney which gives spiciness to the chutney.
Kara chutney is popular in South restaurants, hotels, and homes. Every family has their way of making kara chutney. Some people add urad dal, some add chana dal, some add pottukadalai and I have seen in some houses that they don’t add any dal. In this recipe, I am adding peanuts. It was a super hit at home and everyone loved it. Even it paired well with chapati too. If you are looking for chutneys without coconut then check out this chutney.
Also check out, Tomato pepper chutney, Peanut chutney, Tomato coriander chutney, Peanut coconut chutney and Mint onion chutney.
Peanut Kara chutney recipe
Ingredients
- ¼ cup raw peanuts
- 4 tsp oil
- 5-6 red chilis
- 1 big onion
- 1 big tomato
- A tiny piece of tamarind
- Salt as needed
- 3 garlic cloves optional
- 1 tsp mustard seeds
- Few curry leaves
Instructions
- In a pan add ¼ cup of peanuts and dry roast it until crisp.
- Once done, take it out and keep it aside.
- In a pan add 2 tsp of oil.
- Add 3-4 red chilis and 2 kashmiri red chilis
- Now add a tiny piece of tamarind
- Saute for a minute.
- Now add 1 chopped onions.
- Once it starts cooking, add in the chopped tomato.
- Saute well and add salt
- Add 3 cloves of garlic (optional)
- Cook well until the tomato turns mushy.
- Switch off and cool.
- Pulse the roasted peanuts in the mixie.
- Now add the onion tomato mixture.
- Add water and blend well into a smooth texture.
- Transfer to a bowl and add adjust the consistency.
- Temper with mustard seeds and curry leaves.
- Peanut kara chutney is ready.
Video
Notes
1. The chutney tends to thicken, so add enough water while grinding. 2. Peanut kara chutney pairs well with idli, dosai, upma and kuzhipaniyaram.
- Add ¼ cup of peanuts in a pan and dry roast it until crisp.
- Once done, take it out and keep it aside.
- In a pan add 2 tsp of oil.
- Add 3-4 red chilis and 2 kashmiri red chilis
- Now add a tiny piece of tamarind
- Saute for a minute.
- Now add 1 chopped onions.
- Once it starts cooking, add in the chopped tomato.
- Saute well and add salt
- Add 3 cloves of garlic (optional)
- Cook well until the tomato turns mushy.
- Switch off and cool.
- Pulse the roasted peanuts in the mixie.
- Now add the onion-tomato mixture.
- Add water and blend well into a smooth texture.
- Transfer to a bowl and add water to adjust the consistency.
- Temper with mustard seeds and curry leaves.
- Peanut kara chutney is ready.
- Notes:
- The chutney tends to thicken, so add enough water while grinding.
- Peanut kara chutney pairs well with idli, dosai, upma, and kuzhi paniyaram.
