March 29, 2018

Amaranth Leaves & Peanut Chutney / Chutney Recipe - 53 / #100chutneys

Amaranth leaves / Mulai Keerai is popularly used in south Indian cuisine in the form of Kootu, Stir fry and Sambhar. It is available in both green and red colour. In my today's recipe, I have used green Amaranth leaves along with peanuts to give a creamy and delicious chutney. This chutney pairs perfectly with a hot plain rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds / Jeera
2 - 3 Garlic pods
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1 Bunch Amaranth leaves / Mulai Keerai ( Approx 1 1/2 Cups Chopped leaves ) 
1/4 Cup Peanuts / Groundnuts
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods and green chillies.

Add peanuts and fry it for couple of minutes.

Now add chopped leaves and saute well until the leaves get cooked.

Once done, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal along with hing powder.

Fry until the colour of dal changes and add it to the prepared chutney.


Serving Options :

Serve it with Rice and Roti.

1 comment:

  1. I've never had this chutney! Looks tasty, would love to try this out!