Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make!
Course Chutney
Cuisine Indian
Servings 6people
Ingredients
1/2cup raw peanuts
2 tablespoons oil
8 whole dry red chilies
1/2teaspoon mustard seeds
1 tablespoon sesame seeds, til
1/4teaspoon asafetida, hing
1/4teaspoon fenugreek seed, mathi
About 10 curry leaves
1teaspoon salt
2tablespoons tamarind paste
About 1 cup of water
Instructions
Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes.
Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside.
Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature.
Grind the peanut mixture to a smooth but not make it paste.