This is my favorite chutney period. I make this chutney almost every week and sometimes end up eating this on its own. I love this chutney on the runny side, so that I can dunk my idlis in loads of chutney. This chutney goes very well with idlis / dosas and upma. I love this recipe for its simplicity and how healthy it is.I served this chutney with my favorite idlis and sambar for breakfast this weekend and our plate looked like this.
Simple chutney that goes great with dosas and idlis.
- 3/4 cup peanuts (skin removed)
- 1 marble tamarind
- 1 small piece garlic (optional)
- 2 to 3 pearl onions (optional)
- 2 to 3 dried red chilly ( more or less as per taste)
- salt to taste
- water as needed for grinding
- 1 tsp sesame oil
- 1 sprig curry leaves
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida
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Heat a pan and roast the peanuts, tamarind, garlic, pearl onions until the peanuts are slightly golden. (If you are using peanuts with skin, remove the skin after roasting)
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Add it a blender along with salt, 1 cup water and grind it to a smooth paste. Add more water half way through to bring it to the consistency you require.
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When done, make a tadka by heating oil in a small pan and add the mustard seeds, asafoetida, and curry leaves. When the curry leaves splutter add the tadka to the chutney. Serve chutney with idlis / dosas.
Tried this peanut chutney and it was amazing!!!!