Farali Peanut, Sesame and Curd Chutney is a simple, quick protein and fibre-rich chutney, with essential healthy fats. This chutney is perfect as a side for your fasting, vrat or upvas on Navaratri, Ekadashi, Mahashivaratri etc. and goes well with many vrat foods.
Ingredients used in Chutney
Peanuts also called moongfali, Singdana, monkey nuts, groundnut are an excellent source of plant-based protein. Though high in fats they are known to promote weight loss. They are low in carbs, and a handful of them makes one full. Of course, as with everything, it needs to be eaten in moderation.
Peanut Butter is one of the most common ways of consuming this protein. Many Indian recipes do add peanut in many of the dishes. It is one of the common items in breakfast dishes such as Kanda Poha, Upma, Sabudana Vada or Sabudana Pancakes.
Main course dishes like Hyderabadi Baingan ka Salan, Bisi Bele bath or in this Vrat ke chawal or Samak Rice Khichdi have good use of peanuts. One of my favourites during vrat days is this Singdana Raita (Peanut Yogurt Dip).
The main flavour of the chutney in this dish comes from Peanuts. Also as it is rich in fats, it helps you keep fuller and especially when you are fasting and your body needs energy.
The second main ingredient in the recipe. Sesame seeds as you all know is again a good source of fibre and it is known to promote bone health. Regular consumption of these seeds during winter months and especially in cold countries is a must.
One can simply sprinkle these seeds on anything and enjoy. It goes well with salads, smoothies, or sweets. My favourite way of enjoying this is, for my evening snack in the form of Til Gul ladoo without Jaggery syrup or this Bajre ki Tikki (Pearl millet cookies).
For Breakfast, I like to make this Flourless Nut and seeds bread which has generous use of Sesame seeds and for the main course and during winter months this, Gul Poli or Tilgul Poli comes in handy for breakfast or as an evening or a travel snack.
The third main ingredients in the Chutney and another rich source of protein. Helps in digestion and promotes gut health. It is best to use fresh homemade curd or yogurt/curd which does not have any form of added sugar.
There is a slight difference between yogurt and curd in the way it is formed. But one can use either in this chutney.
I simply love curd and I can enjoy it as is. But then I love to enjoy it in different creative ways as well. Like at times I enjoy my breakfast in the form of this 5 min Greek Yogurt Breakfast Bowls or during summers, I like to enjoy this refreshing Cucumber Raita or this party special side, Dahi Wale Baingan.
Yoghurt/curd helps the chutney in giving the much-needed consistency. It adds to taste and helps in digestion and relaxing your tummy.
Rest I have used Cumin seeds, Green chilli and salt for flavouring. The chutney can be made on any day, however it is best enjoyed with this Farali Kuttu aur Singhara ka dhokla (Buckwheat and Water chestnut Steamed Snack) and this Farali kuttu ka Cheela (Buckwheat groats pancake).
Shelf life of Farali Chutney
This Farali chutney can be made in advance for your Navaratri, Ekadashi, Mahashivaratri or any fast you do. The chutney stays good for 2-3 days when refrigerated. However, it is best to make it in small portions as it has curd in it.
Recipe process of Farali Peanut, Sesame and Curd chutney
Making of this Chutney is fairly simple and can be done in just 10-15 minutes of your time. All we do is roast the peanuts and sesame seeds. Let it cool down and then grind it along with curd, salt and a few spices. All in all, a delicious and healthy chutney is ready in a few minutes.
Farali Peanut Sesame and Curd Chutney
- 1/2 cup – 80 grams Peanuts
- 1 tablespoon – 10 grams Sesame Seeds
- 1 teaspoon Cumin seeds
- 2-3 Green chillies (To taste)
- Salt to taste
- 2 tablespoon – 60 grams Fresh Yogurt/curd
- Water as required to adjust the consistency. (One can even use curd water here)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 7-8 curry leaves
- Add the peanuts and sesame seeds in a heavy wok or a pan
- Dry roast the peanuts and sesame seeds on slow for 4-5 minutes.
- If you want to remove the skin of the peanuts, dry roast them separately.
- To remove the skin, let it cool completely. Grab a handful of peanuts in between your hands and give a rub, the skin will come off.
- Alternatively one can rub the peanuts in a clean muslin cloth. The skin will be removed. Discard the skin. (I have used the skin as well)
- Once the peanuts and sesame seeds are cooled down add them to a mixer grinder jar.
- Add in the yogurt/curd, cumin seeds, green chilli and salt.
- Grind to a smooth consistency by adding little water at a time.
- Heat oil in a small heavy wok or a pan.
- Once hot, add mustard seeds.
- Let it crackle.
- Add curry leaves and fry them for a few seconds.
- Pour the tempering mixture on the Farali Peanut, Sesame and Curd Chutney
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- One can add coriander leaves too Red chilli can be added too.
- The chutney stays good for 2-3 days in the fridge.
- Either Curd or unsweetened Yogurt can be used.
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