Prep time: 10 minutes Cook time: 2 minutes Total Time: 12 minutes Serves: 2
100 g Peanuts/Groundnuts 2 Guntur red chilli 2 Cloves of Garlic 1/4 inch Tamarind 1/4 teaspoon black pepper powder 1/2 teaspoon salt Coriander Leaves 80 ml water
- In a saucepan, add peanuts.
- On a medium flame, dry roast peanuts till they start turning light brown in color ( takes 3-4 min).
- Add Guntur red chilli to the same pan and dry roast along with peanuts for another 30 seconds.
- Turn off flame, keep the pan aside for 2-3 min until the ingredients cool down.
- In a mixer jar, add roasted peanuts, red chilly, garlic, tamarind, black pepper powder, salt, coriander leaves, and water.
- Grind all ingredients into a fine paste.
- Add a little more water if you like your chutney a little runny.
- Enjoy delicious peanut chutney with Idlis/ Dosas/any kind of roti, and even with white rice
- Make sure that you don’t over roast peanuts.
- You can tweak the quantity of each ingredient as per your taste and preference.
- If you would like, temper this chutney with cumin seeds, mustard seeds and curry leaves.
- Chutney can be stored in the refrigerator for 1 day.
- If you are using the chutney after storing in refrigerator(it would have become slightly dry), add a little water and pulse it in a mixer 2-3 times to get it back to original consistency.