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Farali Peanut, Sesame and Curd Chutney

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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.

Farali Peanut, Sesame and Curd Chutney in a glass jar with a tempering of mustard seeds and curry leaves. Seen in the background is a small bowl or peanuts and a blue and white napkin

Ingredients used in Chutney

Peanuts

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 SalanBisi 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.

Farali Chutney in a glass jar with a tempering of mustard seeds and curry leaves. Seen in the background is a small bowl or peanuts and a blue and white napkin

Sesame Seeds

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. 

Close up look of Farali Peanut, Sesame and Curd Chutney in a black bowl

Curd

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).

Farali Peanut, Sesame and Curd Chutney in a glass jar with a tempering of mustard seeds and curry leaves. Seen in the background is a small bowl or peanuts and a blue and white napkin

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 Chutney in a glass jar with a tempering of mustard seeds and curry leaves. Seen in the background is a small bowl or peanuts and sesame seeds and a blue and white napkin

Farali Peanut Sesame and Curd Chutney

Farali Peanut Sesame and Curd Chutney is a simple, quick protein and fibre-rich chutney perfect for your fasting, vrat or upvas on Navaratri, Ekadashi, Mahashivaratri or any other day.
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Course: Condiments
Cuisine: Indian
Keyword: Chutney, Curd, Fasting Recipes, Indian Fasting Recipes, Peanuts, Sesame Seeds, Vrat
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 1 Cup
Author: Renu Agrawal-Dongre

Equipment

Ingredients

  • 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)

Tempering (Optional)

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 7-8 curry leaves

Instructions

  • Add the peanuts and sesame seeds in a heavy wok or a pan
    Peanuts and Sesame ready to be roated
  • Dry roast the peanuts and sesame seeds on slow for 4-5 minutes.
    Roasted Peanuts and Sesame seeds
  • 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.
    Adding of ingredients in mixer grinder
  • Grind to a smooth consistency by adding little water at a time.

Tempering

  • 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.
    Tempering for Chutney
  • Pour the tempering mixture on the Farali Peanut, Sesame and Curd Chutney

Notes

  • 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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