moongphali ki chutney (Raw peanut dip)

Servings:
Blending time: 1 minutes.
Seasoning time: 2 minutes.
Total time: 3 minutes.

Indulge your taste buds in peanut chutney, which is not roasted. Authentically we roast the peanut then only prepared, but in this recipe peanut chutney is made without roasting. It is magically delicious and finger- licking.

“moongphali ki chutney (Raw peanut dip)” is a quick, easy, and flavorful South Indian side dish making it perfect for busy days. I first learned this simple recipe from one of my Tamilian friends, who showed me how peanuts in their natural form can create a smooth, creamy, and nutty chutney without the need for extra cooking steps.

Prepared by grinding raw peanuts with green chilies, garlic and a touch of salt, this chutney pairs wonderfully with Idli, Dosa, Upma, or even plain Rice.

What makes this chutney special is its fresh taste and the fact that it preserves the natural oils and nutrition of peanuts, making it wholesome as well as delicious. With just a few ingredients and minimal time, it has become one of my go-to accompaniments whenever I want something light, quick, and satisfying.

Ingredients:

Raw Groundnut: 100 gm.
Salt: 1 teaspoon (as per taste)
Green chilli: 2 no. (As per taste)
Garlic: 3-4 flacks

For seasoning:

Cooking oil: 1 teaspoon
Mustard seed: 1 teaspoon
Asafoetida: 1 pinch
Red chilli: 1 no.
curry leaves: 1 twig

Method:

Grind all ingredients together, make fine paste.Transfer this paste into serving bowl, Keep aside.

For seasoning:

Take a small fry pan, put oil in it, when smoke begins to come, add mustard seed, whole red chilli, sputter it for few seconds.
Put off the gas. Add asafoetida, spread this seasoning all over the chutney.
Chutney is ready to serve with breakfast or meal, you can serve this chutney with Upma, Dosa, or any dish