Coriander Peanut Chutney | Kothimeera Verusenaga Pachadi | Kothimira Palli Pachadi
This creamy Coriander Peanut Chutney is always in my home. You can use it as an accompaniment to idli, dosa and various tikkis. Of course, it can be used to make some great chutney sandwiches as well.
Ingredients
- 1 Cup Fresh Coriander Leaves
- 2 tbsp Roasted Peanuts (See Notes)
- 2 or 3 Green Chillies
- 1/2 tsp Sugar
- 1/2" Ginger
- 2 Garlic Cloves (Optional)
- Salt to Taste
Instructions
- Grind together 1 Cup Fresh Coriander Leaves, 1 tbsp Peanuts, 2 Green Chillies, 1/2" Ginger, 1/2 tsp Sugar, and Salt with some water to a smooth paste. You can also add 2 cloves garlic, if you wish.
- Store refrigerated in an air-tight container.
Notes
If you need to roast Peanuts
- In a heavy-bottomed pan or kadhai, over medium heat, dry roast 1 tbsp peanuts till they start to change colour and start to break open.
- Transfer to a plate and let them cool.
- While standing over a sink, rub the peanuts between palms of your hands to remove the peel.
- Gently blow to remove the peel.
Nutrition
Calories: 197 kcalCarbohydrates: 23 gProtein: 6 gFat: 10 gSaturated Fat: 2 gSodium: 844 mgPotassium: 239 mgFiber: 10 gSugar: 10 gVitamin A: 1080 IUVitamin C: 33 mgCalcium: 42 mgIron: 1 mg