Peanut Chutney

An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe @sarchakra

PREP TIME: 6 mins

COOK TIME: 3 mins

YIELDS: 5

Ingredients

  • Dry roasted Peanuts 1 cup
  • Onion 1, small, diced
  • Vegetable Oil 2 tsp
  • Asafetida a pinch
  • Salt to taste
  • Black pepper powder 1 tsp
  • Cumin seeds 1 tsp
  • Dry red chilies 3, broken
  • Garlic 2 large cloves, cut into slices
  • Urad Dal 2 tsp
  • Mustard seeds 1 tsp
  • Tamarind powder 1 tsp

Method

  • Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.
  • Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.
  • Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.
  • Pour mixture in a bowl and serve with idli and sambar.

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Steps
Peanut Chutney served with Idli, Sambar and Cauliflower Dry Curry

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