Peanut Chutney

Peanut chutney is a very simple and easy to make chutney that goes extremely well with idlies. Whenever this chutney is made at home, there is always extra idly consumption by us. This is also a good variation from our normal coconut, tomato or onion chutneys. This recipe does require coconut.

Roasted peanuts are used for this preparation, nowadays roasted peanuts are readily available in our market, we can use them, otherwise we need to roast the peanuts and peel the skin and use it for this chutney. I learnt this recipe from my sister-in-law (Prasanna).

Best accompaniment for: Idly

To roast peanut:

Heat the kadai/non-stick pan, add peanuts to them and dry roast for about 10-20 minutes on a medium flame. To know whether the peanut has roasted well, when you take one or two peanut and rub them between your palms, the skin should peel easily and the peanut will have light brown coating on its skin. At this stage, remove them and use them for chutney.

Ingredients:

1. Roasted Peanuts – 2 Cups
2. Red chillies – 6
3. Garlic pods – 6-8
4. Cumin seeds - 1 ½ tsp
5. Tamarind – ½ gooseberry size
6. Salt – 2 tsp
 

Method:

1. Take all the ingredients into a mixer/blender and grind adding required water. The chutney should not be very thick or very loose.

2. No need to season, remove and serve as it is.