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Home » Side Dishes » Chutney

Published: Jan 26, 2014 · Modified: Jan 21, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Ver Kadalai Chutney | Peanut Chutney (version 2)

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I consider Ver Kadalai Chutney to be the quickest, to go accompaniment to dosai or idli or a busy weeknight. Until 3 years back, I have never eaten peanut chutney. When I went to India, my parent’s neighbor, who is an excellent cook, made me several interesting Andhra dishes for breakfast.

Peanut chutney served in a bowl.

Almost all her breakfast will have the peanut chutney as a side and I fell in love with it. The other Peanut chutney that I have already blogged about is the quickest chutney you could make, especially if using the roasted peanuts. This recipe is slightly involved, but again a very quick and tasty one to make.

I made this recipe after coming across several recipes on the internet that uses onions with the peanuts. That is when I tried to experiment with this recipe.

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

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Peanut chutney with peanuts.

Ingredients to make Ver Kadalai Chutney – (serves 4)

  • Onion – 1 (chopped)
  • Peanuts – ½ cup
  • Red chili – 2 or 3
  • Tamarind – a tiny ¼ inch piece
  • Oil – 1 tsp
  • Salt – to taste

To season –

  • Oil – 1 tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds/jeeragam – ¼ tsp
  • Urad dal/ullutham paruppu – ½ tsp
Peanut chutney in a bowl decorated with red chilies.

Procedure to make Ver Kadalai Chutney –

  • In a small pan, heat the 1 teaspoon of oil. Add the red chilies to the oil and fry it for a minute. Now add the chopped onions and fry it until it becomes light brown in color.
Chopped onions and red chilies in a pan.
  • Cool it down a bit and then grind it with the peanuts, tamarind and salt to smooth chutney. I used roasted, salted peanuts, so I did not have to roast the peanuts. If using raw peanuts, fry the peanuts for few minutes until they are light brown and then grind. Also when using roasted, salted peanuts make sure to add salt accordingly. Taste the chutney before adding the salt.
  • In a small pan, add the oil and season it with the ingredients mentioned above. Add it to the chutney and mix well before serving.
  • Serve it with Idli, dosai, pongal or upma!
Peanut chutney Served with peanuts and chilies.

Check out my other chutney recipes -

  • Vengayam Thakkali Kothamalli Chutney
  • Kara Chutney | Spicy Chettinad Red Chutney
  • Carrot Tomato Chutney | Carrot Tomato Thokku
  • Pudina Thokku | Pudina Thogayal Recipe

 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

Ver Kadalai Chutney Served in a Dish

Ver Kadalai Chutney | Peanut Chutney (version 2)

I consider Ver Kadalai Chutney to be the quickest, to go accompaniment to dosai or idli or a busy weeknight. This recipe is slightly involved, but again a very quick and tasty one to make.
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Course: Breakfast, Chutney, Easy recipe
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 145kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl

Ingredients

Ingredients to make Ver Kadalai Chutney

  • 1 Onion chopped
  • ½ cup Peanuts
  • 2 Red chili
  • ¼ inch piece Tamarind
  • 1 teaspoon Oil
  • to taste Salt

To season –

  • 1 teaspoon Oil
  • ¼ teaspoon Mustard seeds
  • ¼ teaspoon Cumin seeds/jeeragam
  • ½ teaspoon Urad dal/ullutham paruppu

Instructions

  • In a small pan, heat the 1 teaspoon of oil. Add the red chilies to the oil and fry it for a minute. Now add the chopped onions and fry it until it becomes light brown in color.
  • Cool it down a bit and then grind it with the peanuts, tamarind and salt to smooth chutney. I used roasted, salted peanuts, so I did not have to roast the peanuts. If using raw peanuts, fry the peanuts for few minutes until they are light brown and then grind. Also when using roasted, salted peanuts make sure to add salt accordingly. Taste the chutney before adding the salt.
  • In a small pan, add the oil and season it with the ingredients mentioned above. Add it to the chutney and mix well before serving.
  • Serve it with Idli, dosai, pongal or upma!

Nutrition

Calories: 145kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 7mg | Potassium: 253mg | Fiber: 3g | Sugar: 2g | Vitamin A: 216IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 1mg
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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