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Peanut chutney

Name: Peanut chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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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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.

5 from 1 vote

Peanut chutney

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Simple chutney that goes great with dosas and idlis.

Course: Side Dish

Cuisine: South Indian

Author: cookingwithpree

Ingredients

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

Tadka

1 tsp sesame oil
1 sprig curry leaves
1/2 tsp mustard seeds
1/4 tsp asafoetida

Instructions

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)
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.
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.