Who does not love peanuts, right? Peanuts are stocked abundantly in my house. I have to hide it infact as there is restriction for my hubby. He just goes crazy if he sees peanuts and theres no full stop until the whole batch is hogged up. I roast it, fry it, batter fry it and add in some thai and chinese cuisine too. Peanut chutney is the latest craze in the family. Idlis and dosas are accompanied with this spicy peanutty chutney.
During my younger years, I was not a fan of nuts. During my teens I started liking cashewnuts and this is my dearest nut of this species. Almonds and walnuts became a part of our life when we started healthy diets and when on low carb diets. I’m not crazy for peanuts as my hubby is. Though kids also like roasted and flavored peanuts which are phoo phoo (spicy I meant :)) they do not prefer nuts family as such. So I include different nuts in our diet in the forms of drinks, chutneys and as paste in different foods.
Indian Chutney recipes are the integral component of Indian cuisine. They are used with snacks, lunch and dinner. Indian meals are seemed to be incomplete without chutney, raita, and pickles and pappads. This tiny nut has got a wonderful origin and its interesting to note how it spread across the world. Peanut is a small annual dicotyledon herb growing up to a foot above the ground. It is thought to have originated in the Central Americas and from where it spread to rest of the world through Spanish explorers. Today, it is one of the widely cultivated oilseeds and established principal commercial crop in China, India, African nations, and the United States of America.
Peanuts are rich in energy (567 calories per 100 g) and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for optimum health. They compose sufficient levels of monounsaturated fatty acids (MUFA), especially oleic acid. MUFA helps lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” level in the blood. Research studies suggest that the Mediterranean diet which is rich in monounsaturated fatty acids help prevent coronary artery disease and stroke risk by favoring healthy serum lipid profile.
Peanut kernels are a good source of dietary protein; compose fine quality amino acids that are essential for growth and development. Research studies have shown that peanuts contain high concentrations of polyphenolic antioxidants, primarily p-coumaric acid. This compound has been thought to reduce the risk of stomach cancer by limiting the formation of carcinogenic nitrosamines in the stomach. Peanuts are an excellent source of resveratrol, another polyphenolic antioxidant. Resveratrol has been found to have a protective function against cancers, heart disease, degenerative nerve disease, Alzheimer’s disease, and viral/fungal infections.
Furthermore, studies suggest that resveratrol may reduce stroke risk through altering molecular mechanisms in the blood vessels (reducing susceptibility to vascular damage through decreased activity of angiotensin, a systemic hormone responsible for blood vessel constriction that would elevate blood pressure), and by increasing production of vasodilator hormone, nitric oxide. Recent research studies suggest that roasting/boiling enhances antioxidant bioavailability in the peanuts. It has been found that boiled peanuts have two and four-fold increase in isoflavone antioxidants biochanin-A and genistein content, respectively.
The kernels are an excellent source of vitamin-E(α -tocopherol); containing about 8 g per100 g. vitamin E is a powerful lipid soluble antioxidant which helps maintain the integrity of mucosa and skin by protecting from harmful oxygen free radicals. The nuts are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, vitamin B-6, and folates. 100 g of peanuts provide about 85% of RDI of niacin, which contributes to health and blood flow to the brain.
The nuts are a rich source of minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc, and selenium. Just a handful of peanuts per day provide enough recommended levels of phenolic antioxidants, minerals, vitamins, and protein. So this peanut chutney will fullfill a days nutrient supplement for you further enhancing the health benefits as I have added some chick pea lentil and white sesame seeds in this chutney.
I have used skinless raw peanuts in this recipe. Skin on ones can also be used for the same. Roast the peanuts in medium flame constantly sauteeing it. When the roasted aroma starts emitting and the color starts changing, reduce the flame to low and roast it till lightly golden.
I have highlighted the flavor of peanuts. To make it a balanced chutney, I’ve added in ginger, garlic and onion in very less quantity as they have the over powering nature. A subtle taste of rest of the ingredients and the peanuts makes it a chutney which can be relished to our content. I dunk idlis in this peanut chutney and start a fullfilling and energetic day. Hope you all have the same.
Roast the peanuts in medium flame until aromatic and starts changing its color. Add the chick pea lentil and sesame seeds and roast further until all the three ingredients turn light golden in color. Cool these.
Add a tablespoon of coconut oil and saute the onions, ginger, garlic, chillies and curry leaves. Saute till wilted and onion turns pink.
Grind all these together adding water and salt.
Temper with one teaspoon of mustard seeds, few red chillies and curry leaves.