I consider Ver Kadalai Chutney to be the quickest, to go accompaniment to dosai or idli, or a busy weeknight. Until 3 years back, I had never eaten peanut chutney.
When I went to India, my parents’ neighbor, who is an excellent cook, made me several interesting Andhra dishes for breakfast. Almost all her breakfasts will have the peanut chutney as a side, and I fell in love with it.
The other Peanut chutney that I have already blogged about is the quickest chutney you could make, especially if using the roasted peanuts. This recipe is slightly involved, but again, a very quick and tasty one to make.
I made this recipe after coming across several recipes on the internet that use onions with peanuts. That is when I tried to experiment with this recipe.
Preparation time - 5 mins Cooking time - 10 mins Difficulty level - easy
Ingredients to make Ver Kadalai Chutney - (serves 4)
- Onion - 1 (chopped)
- Peanuts - ½ cup
- Red chili - 2 or 3
- Tamarind - a tiny ¼ inch piece
- Oil - 1 tsp
- Salt - to taste
To season -
- Oil - 1 tsp
- Mustard seeds - ¼ tsp
- Cumin seeds/jeeragam - ¼ tsp
- Urad dal/ullutham paruppu - ½ tsp
Procedure to make Ver Kadalai Chutney -
- In a small pan, heat the 1 teaspoon of oil. Add the red chilies to the oil and fry them for a minute. Now add the chopped onions and fry them until they become light brown in color.
- Cool it down a bit and then grind it with the peanuts, tamarind, and salt to smooth the chutney. I used roasted, salted peanuts, so I did not have to roast them. If using raw peanuts, fry the peanuts for a few minutes until they are light brown, and then grind. Also, when using roasted, salted peanuts, make sure to add salt accordingly. Taste the chutney before adding the salt.
- In a small pan, add the oil and season it with the ingredients mentioned above. Add it to the chutney and mix well before serving.
- Serve it with Idli, dosai, pongal, or upma!
Check out my other chutney recipes -
- Vengayam Thakkali Kothamalli Chutney
- Kara Chutney | Spicy Chettinad Red Chutney
- Carrot Tomato Chutney | Carrot Tomato Thokku
- Pudina Thokku | Pudina Thogayal Recipe
Recipe
Equipment
- ▢ pan
- ▢ bowl
Ingredients
Ingredients to make Ver Kadalai Chutney
- ▢ 1 Onion chopped
- ▢ ½ cup Peanuts
- ▢ 2 Red chili
- ▢ ¼ inch piece Tamarind
- ▢ 1 teaspoon Oil
- ▢ to taste Salt
To season -
- ▢ 1 teaspoon Oil
- ▢ ¼ teaspoon Mustard seeds
- ▢ ¼ teaspoon Cumin seeds/jeeragam
- ▢ ½ teaspoon Urad dal/ullutham paruppu
Instructions
- In a small pan, heat the 1 teaspoon of oil. Add the red chilies to the oil and fry it for a minute. Now add the chopped onions and fry it until it becomes light brown in color.
- Cool it down a bit and then grind it with the peanuts, tamarind and salt to smooth chutney. I used roasted, salted peanuts, so I did not have to roast the peanuts. If using raw peanuts, fry the peanuts for few minutes until they are light brown and then grind. Also when using roasted, salted peanuts make sure to add salt accordingly. Taste the chutney before adding the salt.
- In a small pan, add the oil and season it with the ingredients mentioned above. Add it to the chutney and mix well before serving.
- Serve it with Idli, dosai, pongal or upma!
Nutrition
More Chutney
- Coconut Mint Chutney | Pudina Chutney
- Thakkali Thokku | Tomato Pickle
- Thengai Thuvayal / Thogayal | Fried Coconut Chutney
- Ginger Chutney | Andhra Allam Pachadi
Ver Kadalai Chutney | Peanut Chutney With Onion (version 2)
Equipment
- pan
- bowl
Ingredients
Ingredients to make Ver Kadalai Chutney
- 1 Onion chopped
- ½ cup Peanuts
- 2 Red chili
- ¼ inch piece Tamarind
- 1 teaspoon Oil
- to taste Salt
To season –
- 1 teaspoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds/jeeragam
- ½ teaspoon Urad dal/ullutham paruppu
Instructions
- In a small pan, heat the 1 teaspoon of oil. Add the red chilies to the oil and fry it for a minute. Now add the chopped onions and fry it until it becomes light brown in color.
- Cool it down a bit and then grind it with the peanuts, tamarind and salt to smooth chutney. I used roasted, salted peanuts, so I did not have to roast the peanuts. If using raw peanuts, fry the peanuts for few minutes until they are light brown and then grind. Also when using roasted, salted peanuts make sure to add salt accordingly. Taste the chutney before adding the salt.
- In a small pan, add the oil and season it with the ingredients mentioned above. Add it to the chutney and mix well before serving.
- Serve it with Idli, dosai, pongal or upma!
