Description of peanut chutney and cooking options. Energy value and chemical composition, benefits and harms when consumed. Cooking Uses and Ingredient Guidelines.
Peanut chutney is a thick bean sauce preferred by North Indians. The taste largely depends on the ingredients, but if there are few of them, it is described as astringent-enveloping, sweet-sour and spicy-hot. The color also depends on the type of ingredients, but the main ingredient, peanut butter, is light beige. The consistency is most often creamy, easy to smear. However, it is acceptable if the seasoning contains pieces of various products - for example, grains of corn, apples or any berries.
How is peanut chutney made?
To make a delicious peanut chutney, the peanuts need to be sorted before roasting. Kernels, shriveled due to long-term storage and lost moisture, or damp fruits are not used in chutney, they taste bitter after frying.
Before you start making the peanut chutney, you do the roasting of the nuts. More often whole nuts are calcined, in shells, but sometimes the kernels are husked. In any case, the peanuts are washed, without peeling, with running water, thrown back on a sieve so that the glass has as much liquid as possible. Then it is poured onto a paper towel and dried. Fry in a hot skillet for about 15-20 minutes, until the shell begins to crack. It is necessary to ensure that it does not burn, otherwise the dish in which the semi-finished product will be used will have an unpleasant smell. After roasting, the nuts are peeled. The quality can be judged by the pink shell - it must be completely dry and easily peeled off.
If you purchased already peeled kernels, they should also be washed first, and only then ignited. In this case, frying takes 5-6 minutes, no more. Even if the nuts are sold already packaged, heat treatment should not be neglected. The sauce is rarely boiled.
How to make peanut chutney:
- The easiest recipe … No need to do it for future use. The seasoning is consumed a little. In a mortar, grind with pestle 1 cup of fried and cooled nut kernels without a pink shell, 0.25 tsp. salt and 1 tsp. ground cayenne pepper.
- Garlic sauce … Fry 1 red chili and 1 clove of garlic until the pieces are translucent. Pour into a bowl. Put raw nuts in the same pan - 0.5 cups, as well as 0.5 tsp. cumin. When the nucleoli turn golden, the pan is turned off and allowed to cool. At this time, 1-2 sprigs of curry are poured into a hot frying pan, 0.5 tsp. mustard seeds and a few beans were removed. All ingredients are interrupted in a blender, adding water to obtain a pasty consistency.
- Peanut Chutney with Onion … The dressing is prepared as in the previous recipe using the same spices. Half a cup of chopped onions are pan-fried along with chunks of green chili until the rings are golden brown. In a food processor, roasted spices, onions and a glass of roasted peanuts are slaughtered. This sauce is the most flavorful.
- Cooking chutney with peanuts and apples … Pour 100 g of raisins with boiling water and leave for 10 minutes. During this time, 400 g of sweet apples and half a lemon are crushed - the peel is not peeled, 150 g of sugar are poured in. Peanuts, 150 g, are fried in olive oil, despite the fact that this nut is fat in itself. Lightly grease the pan. Seasonings are ground in a mortar: 4 cinnamon sticks, 1 nutmeg, 3-4 balls of allspice. The raisins are thrown back on a sieve to remove the liquid, dried a little. Preheat a thick-walled skillet and lay out all the ingredients except the spice mixture. Fry, stirring thoroughly, so that the apples and raisins become soft and the nuts crack. This takes 30-40 minutes. Just before turning off, stir in the spices. The apple and nut sauce can be grated to a pasty state or left in chunks.
- Peanut Yogurt Chutney Recipe … In a bowl of a blender or food processor, grind: 2 peeled green chili pods, coconut pulp - 1/3 of a nut, 1-2 bunches of cilantro, 1 lemon zest, 1 cm of ginger root, half a glass of peanuts. To dilute to the consistency of thick sour cream, pour in unsweetened yogurt - 200-250 ml, lemon juice of 1 citrus. The preparation of the ingredients is carried out as follows: seeds and partitions are removed from the chili, the coconut is grated, the cilantro is cut, the nuts are fried.
- Multicomponent Indian Chutney … Tamarind concentrate, 1 tbsp l., diluted with hot water to a pasty consistency, 125 g of raw peanuts are fried in peanut butter or ghee until the nuts are golden, add 85 g of chopped coconut pulp and stir for another 1 minute. Fill a bowl of a food processor with a roasted coconut-nut mixture, add 2 chopped green chili pods, a glass of fresh coriander leaves, 1 tsp. salt, 1 tbsp. l. brown sugar. All are interrupted and diluted with water to a pasty consistency. The chutney sauce prepared according to this recipe does not need to be insisted, it is served immediately. But you can store it in the refrigerator for 2-3 days.
Almost all housewives in India have tamarind concentrate, but European ones will have to make it on their own. Tamarind is soaked for 8 hours, split right in a bowl with liquid, and only then it is drained. Strain through a sieve, rub with hands or a spoon until puree, remove hard shells and seeds. This process is repeated 2 more times, the soft puree is diluted with water and boiled over the fire until the contents of the pan are halved. Pour in lemon juice and add citric acid and sugar - usually cane sugar. Boil until a thick black syrup is obtained. Ingredient proportions: 1.3 kg tamarind, 0.75 tbsp. sugar, 0.5 tbsp. l. lemon juice, 1 tsp. citric acid. Store in sterilized jars and in a cool place, but no longer than 1 year.
It is customary to use green chili peppers to make peanut chutneys, but replacing them with red ones does not significantly affect the taste of the seasoning. Garlic, uraddal or curry leaves are added to the sauce to enhance the aroma.
Note! Without a refrigerator, seasoning with peanuts is kept no longer than 3 hours, otherwise it will taste bitter. In the refrigerator, in a hermetically sealed jar, it is stored only for 1-2 days.
See how the chutney is made onion
The composition and calorie content of peanut chutney
Whatever recipe the sauce is prepared, its calorie content will be high. Indeed, in the main ingredient, nuts, 550 kcal per 100 g. But they do not recommend eating so much. Allowed portion - no more than 2 tsp. for one meal or 1, 5 tbsp. l. in a day.
The calorie content of peanut chutney with coconut is 530 kcal per 100 g, of which:
- Protein - 19 g;
- Fat - 44 g;
- Carbohydrates - 25.5 g.
Eating a daily serving of peanut chutney can replenish your vitamin reserve:
- Retinol - by 6, 7%;
- Vitamin B6 - by 4, 4%;
- Vitamin B2 - by 1.6%;
- Vitamin B1 - 4.7%;
- Vitamin C - by 1, 3%;
- Vitamin E - by 5.7%;
- Niacin - by 10, 5%;
- Folic acid - by 5, 6%;
- Pantothenic acid - by 2.3%.
Minerals in a single portion, necessary for normal human life during the day:
- Calcium - 1, 4%;
- Potassium - by 8%;
- Copper - 6, 4%;
- Iron - 4.0%;
- Magnesium - 7, 7%;
- Manganese - 20.8%;
- Phosphorus - 6, 3%;
- Selenium - 1.7%;
- Zinc - 3.9%.
Peanut chutney contains a high amount of sodium - table salt must be added to the sauce, even in sweet versions. In seasoning with garlic of this substance up to 246 g / 100 g.
Calorie content of peanut chutney with onions per 100 g - 230 kcal
The peanut has an interesting property: the content of nutrients during heat treatment does not decrease, but increases. That is why it is recommended to heat this product before use - it is fried or even boiled. This preparation method is also used, especially for problems with the liver or gallbladder.
Benefits of Peanut Chutney
The main healing properties of a spicy sweet and sour seasoning is stimulation of peristalsis. The production of digestive enzymes and bile salts increases, the food lump does not stagnate in the stomach, but quickly moves along the esophagus. Nutrients from the products consumed with the sauce are absorbed, toxins do not accumulate, but are excreted naturally.
But the benefits of peanut chutney are not limited to this action:
- The production of saliva increases. Thanks to this physiological secret, the activity of pathogenic bacteria that colonize the oral cavity is suppressed, penetrating into it from outside and multiplying with insufficient or untimely sanitation.
- Favorable conditions are created for the vital activity of beneficial flora - lacto- and bifidobacteria.
- The breakdown of starch is accelerated, the blood sugar level is normalized.
- The general tone of the body rises, nerve impulses and, accordingly, reactions are accelerated, coordination improves.
- Memory improves, cholesterol accumulates on the walls of blood vessels dissolves, the incidence of strokes and heart attacks, atherosclerosis decreases.
- The possibility of calculus accumulation in the kidneys and gallbladder and ducts is reduced.
- Appetite increases, which helps to quickly regain weight and the necessary parameters of the figure after intoxication of various nature.
- The work of the liver is normalized, the life cycle of hepatocytes, the cells that make up this organ, is prolonged.
- The aging process of the skin and internal organs slows down.
Peanut chutney is especially good for men. It has a positive effect on sexual function by increasing testosterone synthesis and increasing sexual desire. Due to the high amount of protein in the composition, regular introduction into the diet helps to stay fit, build bulging muscles and keep the body beautiful and elastic. Even in the absence of active training, the formation of the abdomen can be avoided. In addition, this seasoning is used as a remedy for baldness.
Read about the health benefits of applesauce chutney
Contraindications and harm of peanut chutney
Overeating will quickly lead to weight gain. Not only is the sauce high in calories, it also increases appetite. There is a feeling of hunger and, accordingly, a desire to increase portions. Fans of spicy foods with an inactive lifestyle are rapidly developing obesity.
Eating peanut chutney can cause harm due to its high allergenicity. If there is a history of peanut intolerance, then Quincke's edema appears after the spoon is licked.
With bronchial asthma, atopic dermatitis or obstructive bronchitis, a pronounced tendency to an allergic reaction, the sauce will have to be abandoned. The negative effect is enhanced by carcinogens released during frying.
Seasoning should be used with caution in the diet:
- with varicose veins or thrombophlebitis - due to the property of thickening the blood;
- with frequent diarrhea - so as not to provoke a prolonged intestinal upset;
- with urolithiasis and gallstone disease - it is possible to stimulate the separation of calculi.
The acquaintance with a new taste should be abandoned during pregnancy and lactation. It is not known how a developing organism will react to a possible allergen. In addition, during pregnancy, due to the pronounced tonic effect, the likelihood of miscarriage increases.
See contraindications for eating mango chutney
Peanut Chutney Recipes
In India, the seasoning is often served for breakfast - with tortillas, for dinner - with rice or beans. In catering establishments, they are complemented by the presentation of poultry meat - chicken or turkey, as well as fish of any kind, however, much less often.
What peanut chutney sauce is most often eaten with:
- Chicken saute … The breasts are cut into portions and strung on pre-soaked wooden sticks. The meat is salted, sprinkled with pepper and sprinkled with a mixture of soy sauce and sunflower oil. "Skewers" are fried on the grill, 3-4 minutes on each side, until golden brown. By the way, when serving the dish in a peanut chutney made according to the simplest recipe, it is advised to stir in a little finely chopped ripe mango.
- Rajasthani flatbread … Uraddal, 250 ml, is poured with cold water for 4 hours. And then grind to a pasty state in a food processor. Separately combine 500 g of flour with bran, 4 tbsp. l. ghee oil, 2 tsp. baking soda and knead the dough. It is wrapped in plastic wrap and left for 30 minutes at room temperature. Roll out the tortillas with a diameter of about 5 cm, spread the chutney sauce in the middle of each, seal the edges and roll the patty back into the tortilla. Fried on 2 sides. The tortillas are eaten hot.
- Shrimati Pie with Peanut and Apple Chutney … Pour 250 g of semolina with a glass of kefir, let stand so that the cereal swells. 125 g of refined sunflower oil is ground with a bag of vanillin and 150 g of sugar. After 3 minutes, add oil to the swollen groats, combine baking soda, 0.5 tsp, with 150 g of flour and knead the dough. Grease a baking dish with ghee and heat the oven to 200 ° C. Pour half of the dough, lay out the filling and fill it with the rest of the batch. As soon as the cake is browned (usually it takes 40 minutes), you can taste it.
Interesting facts about peanut chutney
Peanut sauce is rarely cooked. It contains all the useful substances of the products and spices that make up it. This seasoning is prepared quickly, the express version does not require a large number of components, so even unexpected guests will not be caught by surprise.
Most popular with peanut chutney in Maharashtra, one of the most populous Indian states. After all, peanuts, despite the fact that they are called "nuts", refers to legumes, which means that it contains a lot of protein. For the poor, this sauce is often the only source of protein. The condiment is also appreciated by followers of vegetarian diets.
By the way, in India, in preparation for the preparation of seasoning, peanuts are not only first fried and pounded, but sometimes they are first ground into powder and dried, and only then combined with the rest of the ingredients. This speeds up the culinary process.
Ayurvedic healers recommend people with asthenic type and weak stomachs to reduce the amount of spices, especially cayenne pepper.
The sauce does not have to be prepared on your own; you can buy it both in large supermarkets and in small shops. It should only be purchased from reliable manufacturers. Then you can be sure - there are no GMO and gluten products in the composition.
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