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This Peanut Chutney is prepared using dry roasted peanuts and goes well with idlis and dosas.
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Ingredients:
Peanuts – 1 cup
Green Chillis – 4 (adjust to taste)
Ginger, minced – 2 tsps (loosely filled)
Peppercorns – 5
Tamarind Extract – 1 1/2 tsps
Sugar – 1/4 tsp
Salt to taste
For Seasoning:
Black Gram – 1 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/8 tsp
Dry Red Chilli – 1
Curry Leaves – 4
Vegetable Oil – 2 tsps
Method:
- Dry roast peanuts on medium flame until they splutter. Spread them on a plate to cool down.
- Rub them between your palms to remove the skin.
- Separate the peanuts from their skin.
- Blend together cleaned peanuts, green chillis, minced ginger, peppercorns, sugar, tamarind extract and salt, using 1/2 cup of water into a not very smooth paste. The paste should not be very coarse too. Adjust the consistency by adding little more water, if required.
- Pour this into a serving bowl.
- Heat oil in a small pan.
- Add black gram, mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
- When the mustard seeds start spluttering, add asafoetida powder. Mix well and pour this into the bowl containing the blended paste.
- Mix well and serve with idli or dosa.
Note:
- You can use de-skinned peanuts readily available in the market. But roast them for a few minutes on medium flame.
- To pep up the chutney, before serving, add a tsp of lemon juice to the prepared chutney and mix well.
- Instead of using 4 green chillis, you can use 2 green chillis and 2 dry red chillis. This makes the chutney look more appealing. This might taste too hot for some, so add chillis as per your taste.
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