Healthy Carrot Peanut Chutney Recipe | Nutritious South Indian Chutney
Elevate your meals with our Healthy Carrot Peanut Chutney Recipe, a delightful South Indian condiment bursting with flavor and nutrition. This chutney combines sweet carrots and nutty peanuts with aromatic spices, perfect for dosas, idlis, or as a sandwich spread.
Make this delightful twist on traditional chutney with our Healthy Carrot Peanut Chutney Recipe. This vibrant South Indian condiment blends the sweetness of carrots with the nuttiness of peanuts, enriched with a medley of aromatic spices. Perfect for enhancing dosas, idlis, or even sandwiches, this chutney not only adds a burst of flavor but also packs a nutritional punch. It's rich in vitamins from carrots and protein from peanuts, making it an ideal addition to your balanced meal plan.
Carrot Peanut Chutney Recipe is a perfect accompaniment to Homemade Soft Idli or Ghee Roast Dosa breakfast. This recipe can also be made without using the coconut, for a healthier version. Those who are allergic to peanuts, can avoid it and add roasted gram instead. Carrot can be replaced by radish or ridge gourd. As you can see this truly versatile chutney it is a great option for a breakfast accompaniment.
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15 M
15 M
30 M
5 Servings
Ingredients
- 1 Carrot (Gajjar) , peeled & chopped
- 1/4 cup Roasted Peanuts (Moongphali)
- 1/4 cup Mint Leaves (Pudina)
- 2 tablespoons Fresh coconut , grated
- 1 Onion , finely chopped
- 1 tablespoon Garlic , chopped
- 3 Green Chillies , chopped
- Salt , to taste
- 1 teaspoon Gingelly oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
How to make Healthy Carrot Peanut Chutney Recipe | Nutritious South Indian Chutney
To begin making the Carrot Peanut Chutney, first dry roast the peanuts in a pan, on medium heat until the skins turn golden brown.
Take the pan off the heat and allow it to cool. Remove the skin of roasted peanuts. Tip: You can also alternatively buy the roasted peanuts from the market.
Place the pan back on the heat and warm some oil in it. Add mustard seeds and curry leaves and allow them to crackle.
Add chopped onion, green chilies and garlic to it and saute together.
Next, add coconut and stir, followed by chopped carrot and mint leaves. Cook for 5 minutes on low-medium heat.
Remove from the heat and allow it to cool.
Put all the ingredients for the Carrot Peanut Chutney from the pan into the mixer jar along with the roasted peanuts and grind together to make a smooth paste, adding little water.
Add salt to taste and mix well and serve the Carrot Peanut Chutney and serve.
Serve the Carrot Peanut Chutney along with Homemade Soft Idli or Ghee Roast Dosa and make it a wholesome breakfast.
