Peanut Chutney
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2-3 Servings ~ 5 minutes
  • 1/4 cup raw peanuts
  • 4 whole dry red chilies
  • 1/4 Tsp mustard seeds
  • A pinch of Asafeotida (Optional)
  • About 10 curry leaves
  • 1 Tsp tamarind paste
  • Salt to taste
  • 1.5 Tsp Oil

Peanut Chutney

South Indian’s have a variety of Chutney’s prepared as a side dish with their typical Dosa, Idly, vada among others. One such delicious, quick and easy chutney is Peanut chutney. This chutney also makes a great spicy spread for sandwiches.

Method

– Dry roast the peanuts on low flame stirring continuously till cooked (about 5-7 minutes). Keep aside and cool.
– In a mixer, add the dry red chillies, few curry leaves, salt, tamarind paste along with the Cooled roasted peanuts.
– Grind to course paste and then add water and grind to a chutney consistency, not into a smooth paste.
– Heat a small pan, add oil and mustard seeds. Allow mustard to splutter. Switch off flame.
– Remove chutney to serving bowl and season with the mustard. Serve with Idly or Dosa or Vada.

Note:
– You can add curry leaves to the seasoning also.