IndianSide DishHigh Protein

High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut

Name: High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1/2 teaspoon ghee; 3/4 cup roasted peanuts (moongphali); 1 teaspoon white urad dal (split); 2 gram tablespoons chana dal (bengal dal); curry leaves - handful; 1 green chilli; 1/2 inch ginger; salt - to taste; 1 teaspoon ghee; 1/2 teaspoon mustard seeds; 1/4 teaspoon white urad dal (split); 1 sprig curry leaves; 1 -2 dry red chillies

A high protein Indian recipe with ghee, roasted peanuts (moongphali), white urad dal (split). Ready in 30 min, serves 5.

Curated byAarav Mehta🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs70g

Protein34g

Fats26g

Servings Scaler

Instructions

14 steps

1
To begin making the Peanut Chutney Recipe, first place a pan on the heat
2
Melt the ghee in it, reduce the heat to low and add peanuts
ghee(1/2 teaspoon)roasted peanuts (moongphali)(3/4 cup)ghee(1 teaspoon)
3
Roast them for two to three minutes on a low flame till the peanuts are slightly brown
roasted peanuts (moongphali)(3/4 cup)
4
Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty
white urad dal (split)(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1/4 teaspoon)
5
Once done add curry leaves and the green chilli
curry leaves - handfulgreen chilli(1)sprig curry leaves(1)
6
Stir this for a minute and turn off the heat
7
Allow the roasted ingredients to cool down for 5 minutes
roasted peanuts (moongphali)(3/4 cup)
8
Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste
roasted peanuts (moongphali)(3/4 cup)inch ginger(1/2)salt - to taste
9
Transfer the peanut chutney into a bowl and keep aside
10
Now to temper the chutney, place a tadka pan on the heat
11
Warm some ghee in it
ghee(1/2 teaspoon)ghee(1 teaspoon)
12
Add in the mustard seeds and allow the seeds to crackle
mustard seeds(1/2 teaspoon)
13
After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well
white urad dal (split)(1 teaspoon)curry leaves - handfulmustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(1)
14
Turn off the heat and pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment

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Recipe Source: archanaskitchen.com

IndianSide DishHigh Protein

High-Protein Peanut Chutney Recipe-Indian Style Peanut Chutney Without Coconut

A high protein Indian recipe with ghee, roasted peanuts (moongphali), white urad dal (split). Ready in 30 min, serves 5.

Curated byAarav Mehta🇮🇳

Cook Time30 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

70g(43%)

Protein

34g(21%)

Fats

26g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

14 steps

1
To begin making the Peanut Chutney Recipe, first place a pan on the heat
2
Melt the ghee in it, reduce the heat to low and add peanuts
ghee(1/2 teaspoon)roasted peanuts (moongphali)(3/4 cup)ghee(1 teaspoon)
3
Roast them for two to three minutes on a low flame till the peanuts are slightly brown
roasted peanuts (moongphali)(3/4 cup)
4
Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty
white urad dal (split)(1 teaspoon)tablespoons chana dal (bengal dal)(2 gram)white urad dal (split)(1/4 teaspoon)
5
Once done add curry leaves and the green chilli
curry leaves - handfulgreen chilli(1)sprig curry leaves(1)
6
Stir this for a minute and turn off the heat
7
Allow the roasted ingredients to cool down for 5 minutes
roasted peanuts (moongphali)(3/4 cup)
8
Once cooled, place all the roasted ingredients to a mixer grinder and grind it together with ginger, salt and a little water to a smooth paste
roasted peanuts (moongphali)(3/4 cup)inch ginger(1/2)salt - to taste
9
Transfer the peanut chutney into a bowl and keep aside
10
Now to temper the chutney, place a tadka pan on the heat
11
Warm some ghee in it
ghee(1/2 teaspoon)ghee(1 teaspoon)
12
Add in the mustard seeds and allow the seeds to crackle
mustard seeds(1/2 teaspoon)
13
After the mustard seeds have crackled add the urad dal, curry leaves and the red chilis and allow them to splutter as well
white urad dal (split)(1 teaspoon)curry leaves - handfulmustard seeds(1/2 teaspoon)white urad dal (split)(1/4 teaspoon)sprig curry leaves(1)
14
Turn off the heat and pour the tempering over the peanut chutney, mix well and serveServe the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment