Hotel style Peanut White Chutney / Verkadalai White Chutney with simple ingredients.

This chutney goes well with Dosa, Uthappam, Idly, Chapathi, Bajji, Bonda, Vada  and many fried items. Even we use this as Thovayal for variety rice.

• Cuisine: South Indian              
• Course : Side Dish
• Cooking Time : 10 Minutes
•  Serves   : 3

 Ingredients :

For Grinding:

1. Peanut ( Raw or roasted) : 2TBSP.

2. Coconut : 4 slices or 6 TBSP of grated coconut.

3. Green Chilies : 3Nos

4. Water : based on your preferred chutney consistency. 

5. Salt : As per your taste

For Tempering : 

1. Oil : 2TBSP.

2. Mustered : 1 TSP

3. Urad dhal : 1TSP

4. Dry red chilies: 3 Nos

5. Curry leaves : 1 spring

6. Asafoetida : half TSP.

Cooking Instruction:

1 . If you are using raw peanut, please roast it by using the following step.

2 . Heat a pan and add the raw peanuts. Roast it till it becomes crisp. Also make sure that toss a pan often to prevent burning.

3. Here I'm using roasted peanut.

4. Take a mixer jar, add coconut, peanut, green chilies and salt in the jar.

 

5 . Add water and grind it as a chutney consistency.

3. Add water as per your need. If you like thin consistency, you can add more water and add the salt as per your taste.

 

Tempering Instruction :

1 . Heat a oil for seasoning. I am using groundnut oil. It will gives you a good aroma and taste.

2 .  Add mustard seed, urad dhal, curry leaves, dry red chilies and asafoetida. I'm not added curry leaves here but you can add.

3 . Once the tempering ingredients are roasted, the color will get changed as golden brown.

4 . Pour the seasoning on chutney and mix well.

5. Heyyyyyyyyyyyy, now this will become an ultimate combo with hot dosa, idly, chappathis, bajji, bonda, even we can use it as a thovayal for variety rice.

Thank you for reading this!!!