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Ver Kadalai Chutney Served in a Dish
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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Chutney, Easy recipe
Cuisine: Indian
Diet: Low Fat, Vegan, Vegetarian
Servings: 4 People
Calories: 145kcal


  • pan
  • bowl


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


  • 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!


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