Tuesday, November 26, 2013

Peanut Chutney

If you are a peanut lover then you will love this fiery,tangy recipe . It tastes great with Kitchdi, Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too!

About Peanut:

Peanuts are rich in nutrients, providing over 30 essential nutrients and phytonutrients. Peanuts are a good source of niacinfolatefibervitamin Emagnesium and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).

Niacin

Peanuts are a good source of niacin, and thus contribute to brain health and blood flow.

Antioxidants

Recent research on peanuts has found antioxidants and other chemicals that may provide health benefits. New research shows peanuts rival the antioxidant content of many fruits. Roasted peanuts rival the antioxidant content of blackberries and strawberries, and are far richer in antioxidants than carrots or beets. Research published in the journal Food Chemistry shows that peanuts contain high concentrations of antioxidant polyphenols, primarily a compound called p-coumaric acid, and that roasting can increase peanuts' p-coumaric acid levels, boosting their overall antioxidant content by as much as 22%.

Resveratrol

Peanuts are a significant source of resveratrol, a chemical associated with but not proven to cause a reduction in risk ofcardiovascular disease and cancer.
The average amount of resveratrol in one ounce of commonly eaten peanuts (15 whole peanut kernels) is 73 μg.

Coenzyme Q10

Peanuts are a source of coenzyme Q10, as are oily fishbeefsoybeans and spinach.

Ingredients:

  • Plain Peanuts (with or without skin, as preferred) - 1 cup 
  • Dry red chillies - 
  • Salt to taste
  • Gooseberry size of tamarind (to make tamarind juice if you want a wet chutney)

Method:

  • Heat a griddle till it is very hot, on a medium flame. Roast the peanuts and dry red chillies (stirring frequently) on this griddle till they give off a gentle cooked aroma.
  • Allow to cool completely and then grind the peanuts and chillies to a coarse powder with a mortar and pestle. You can also use a clean, dry coffee grinder.
  • Add salt to taste.
  • If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pit . Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency.
  • Serve with anything like kitchdi , dosa , idly or as condiments for fresh spring roll.

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