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
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.