I love this peanut chutney when served with dosa/idli.
Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are good source of niacin (contribute to brain health and blood flow), folate, fiber, magnesium, vitamin E, manganese and phosphorus. They are naturally free of trans-fat and sodium, and contain about 25% protein (a higher proportion than in any true nut).
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. One serving of peanuts contains 11.5 g unsaturated fat and 2 g of saturated fat.
½ cup Peanuts
1 Sprig curry leaves
3 Dry red chilies
1 Green chili
¼ cup shredded coconut
small ball of tamarind
salt to taste
¼ tsp oil (I used olive oil)
Method:1. In a pan on medium heat add all the ingredients except salt and coconut.
2. When the peanut start to turn golden brown adds coconut and off the flame and stir well and allow it to cool.
3. In a mixer grind all the ingredients by adding salt and water as needed.
4. Serve this chutney with dosa/idli (Note: See my Quinoa Dosa and Quinoa Idli recipes).