Prep time: 10 minutes
Cook time: 2 minutes
Total time: 12 minutes
150g peanuts/ groundnuts
2 dried red chillies
1/2 teaspoon cumin seeds
1 green chilli
1 clove of garlic
1 small pea-sized tamarind
1/4 teaspoon black peppercorns
Salt to taste
1 tablespoon vegetable oil
1/4 teaspoon urad dal
1/4 teaspoon chana dal
- Heat a frying pan on medium heat. Add peanuts and dry roast for 3-4 minutes or until they start turning light brown. Then add dried red chilli to the same pan and dry roast along with peanuts for another 30 seconds. Turn off and allow the ingredients to cool down.
- Transfer the cooled ingredients into a mixer jar and add garlic, green chilli, tamarind, black peppercorns, cumin seeds, coriander leaves, salt, and water. Blend the contents into a fine paste.
- If you like the consistency of the chutney to be runny, add more water and blend again.
- For seasoning, heat 1 tbsp vegetable oil in a pan. Once hot, add chana and urad dal, fry them until brown, and curry leaves. Turn off and add this seasoning on top of the chutney.
- Enjoy delicious peanut chutney with Idlis/ Dosas/any kind of roti, and even with white rice
- You can tweak the quantity of each ingredient as per your taste and preference.
- Do not over roast peanuts and red chilli.
- Peanut chutney can be stored in the refrigerator for up to 1 day, after which you will need to add about 20ml of water and pulse it in a mixer 2-3 times to get it back the original consistency.