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Verkadalai Chutney Peanut Chutney – (Version -3)
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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. 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Chutney, Lunch Box Recipes
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 4 people
Calories: 178kcal


  • pan
  • spatula


  • 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


  • 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!


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