Healthy twist to our peanut chutney enhances the flavor and taste of chutney. The capsicum is sauteed with groundnuts and other ingredients is further ground into smooth paste to get a rich and creamy chutney. This flavorful chutney can be served as a side dish for Idli and Dosa. I have used green chillies in this recipe which can also be substituted with dry red chillies.
1 Big Capsicum / Bell pepper, chopped
1/2 Cup peanuts, roasted and skin removed
3 - 4 Green chillies
1/2 inch Ginger piece
Salt to taste
2 Tsp Oil + 2 Tsp oil for Thalimpu
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A pinch of Hing
Heat 2 Tsp oil in a pan and add the chopped capsicum.
Saute it for a minute and add green chillies followed by ginger pieces and groundnut.
Saute it together for another couple of minutes in a medium flame.
Remove from the flame, cool the mixture and grind into smooth paste by adding the required amount of salt and water.
Once done, transfer it to a bowl and keep aside.
Heat the remaining oil in a small pan and add mustard seeds.
Once it starts spluttering, add urad dal followed by hing powder.
Add the seasoning to ground chutney and serve.
Serving Options :
Serve with Idly or Dosa.