Peanuts (Kappalandi) Chutney
North Indian Chutney - Peanuts (Kappalandi) Chutney
Ingredients
Instructions
- Roast the Peanuts in medium flame (without oil) and when the colour of the peanuts turns golden, remove it from the stove and keep aside to cool.
- When the peanuts cool down, grind it along with the Garlic, Green Chilly, Salt and Coriander leaves. (add water as required).
- This chutney can be served with Idly, Dosa, Oothappam, Upma etc. Also the chutney can be garnished with onions and coriander leaves, and hence Ready to serve.
- This is absolutely a coconut-free chutney.
Tried this recipe?Let us know how it was!
S
written by
SobhaKesavan
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.
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