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Home » Side Dishes » Chutney

Published: Dec 27, 2015 · Modified: Dec 3, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Verkadalai Chutney | Peanut Chutney – (Version -3)

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The ingredients for this verkadalai chutney are very basic and can be made in less than 15 minutes. What I liked about this peanut chutney is the sesame seeds in the recipe. 

This verkadalai chutney is very simple and does not include onions. If you are looking for peanut chutney with onions, take a look at version 2 in my space.

Peanut Chutney in a bowl

South Indian breakfast or tiffin always includes chutney as a side. I fell in love with peanut chutney when I first tasted it in my parent’s neighbor’s house. That was love at first bite and ever since then I always try out different kind of peanut chutney.

This week I am doing bookmarked themes for the blogging marathon. I came across this Verkadalai Chutney recipe on Veg Recipes of India and I adapted it from there.

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The ingredients for this chutney are very basic and can be made in less than 15 minutes. What I liked about this chutney is the sesame seeds in the recipe. I love roasted sesame seeds and the flavor of it in the recipe was really good.

Verkadalai Chutney in a green bowl

Preparation time – 5 minutes
Cooking time – 10 minutes
Difficulty level – easy

Ingredients to make Verkadalai Chutney – serves 4

  • Peanuts – ½ cup
  • Channa dal / Kadalai paruppu – ¼ cup
  • Sesame seeds – 1 ½ tbsp
  • Red chilies – 2 or 3
  • Ginger – ½ inch piece
  • Curry leaves – few
  • Oil – 2 tsp
  • Asafetida – 1 pinch
  • Salt – to taste
Peanut Chutney in a bowl with chilies

Procedure to make Verkadalai Chutney –

  • In a frying pan heat 1 teaspoon of oil and fry the channa dal until golden brown. Remove on a plate.
Frying Chana dal
  • In the same pan, heat the remaining 1 teaspoon of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use the peanuts with the skin.
Roasting Peanut
  • Add the curry leaves and the sesame seeds and fry for 2-3 minutes until aromatic. Let it cool.
Adding curry leaves and  Frying sesame seeds
  • Add the peanuts mixture, channa dal, ginger, red chilies, asafoetida, and salt to the blender jar and grind well adding just enough water.
  • Serve with Idli / dosai or any tiffin. I served it with some steaming hot Ven Pongal!
Peanut Chutney ready to serve

Check out my other chutney recipes -

  • Vengayam Thakkali Kothamalli Chutney
  • Omavalli Chutney | Karpooravalli Chutney | Ajwain Leaves Chutney
  • Kothamalli Thuvayal | Cilantro Chutney
  • Thengai Thuvayal / Thogayal | Fried Coconut Chutney

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Verkadalai Chutney Peanut Chutney – (Version -3)

Verkadalai Chutney | Peanut Chutney – (Version - 3)

The ingredients for this verkadalai chutney are very basic and can be made in less than 15 minutes. What I liked about this peanut chutney is the sesame seeds in the recipe. 
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Course: Breakfast, Chutney, Lunch Box Recipes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 178kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • spatula

Ingredients

  • ½ cup Peanuts
  • ¼ cup Channa dal / Kadalai paruppu
  • 1 ½ tablespoon Sesame seeds
  • 2 Red chilies
  • ½ inch piece Ginger
  • few Curry leaves
  • 2 teaspoon Oil
  • 1 pinch Asafetida
  • to taste Salt

Instructions

  • In a frying pan heat 1 teaspoon of oil and fry the channa dal until golden brown. Remove on a plate.
  • In the same pan, heat the remaining 1 teaspoon of oil and fry the peanuts until golden brown on all sides. I used skin less peanuts. You can also use peanuts with the skin.
  • Add the curry leaves and the sesame seeds and fry for 2-3 minutes until aromatic. Let it cool.
  • Add the peanuts mixture, channa dal, ginger, red chilies, asafetida and salt to the blender jar and grind well adding just enough water.
  • Serve with Idli / dosai or any tiffin. I served it with some steaming hot Ven Pongal!

Nutrition

Calories: 178kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 5mg | Potassium: 157mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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