Peanut Chutney, How to make Peanut Chutney.

Peanut chutney is served with idli and dosa. It tastes delicious and can be made very quickly. It can be had for 3-4 days, when stored in refrigerator.

I make this simplest peanut chutney on fasting day to be served as a side dish with the vrat snacks. You just need to skip the tempering part. And the chutney is ready.

Step by step peanut chutney recipe:

1. Roast peanuts in a pan or in microwave. Roast it until crunchy.
2. When it cools down, remove the skin of the peanuts.
   
3. Take a grinder and add peanuts to it. To this add chopped green chili, salt and ½ cup water.
   
4. Grind it to a fine paste.
   
5. Pour the chutney in a bowl. Add little water if the chutney is too thick and mix it.
6. Add lemon juice and mix.
7. Put a small pan on the gas stove for tempering. Add mustard seeds to the hot oil. Fry till the seeds splutters and turn off the heat.
8. Pour the tempering on the chutney.
   
9. Mix it before serving. The chutney is ready.

Peanut chutney recipe below:

Peanut Chutney Prep time Cook time Total  8 min  2 min 10 min Peanut chutney- a side dish which makes the snack taste more delicious. AUTHOR: Monali RECIPE TYPE: Side, dip CUISINE: Indian SERVES: 3 INGREDIENTS (measuring cup used, 1 cup=240 ml) ½ cup peanuts 2 green chilies ¼ tsp mustard seeds/ sarson or rai 1 tsp lemon juice 1 tsp oil Salt or as per taste DIRECTION Roast peanuts in a pan or in microwave. Roast it until crunchy. When it cools down, remove the skin of the peanuts. Take a grinder and add peanuts to it. To this add chopped green chili, salt and ½ cup water. Grind it to a fine paste. Pour the chutney in a bowl. Add little water if the chutney is too thick and mix it. Add lemon juice and mix. Put a small pan on the gas stove for tempering. Add mustard seeds to the hot oil. Fry till the seeds splutters and turn off the heat. Pour the tempering on the chutney. Mix it before serving. The chutney is ready. SERVING SUGGESTION Serve this chutney with any vrat snack, idli or dosa.