Chutneys are an essential part of South Indian breakfast. Be it idli, dosa or pongal, without a chutney the meal is incomplete. Now this peanut chutney is something I make often for dosa and idli. Its easy , quick and handy when you have no coconut in your pantry.
This roasted peanut chutney is spicy, creamy and flavorful with a tinge of garlic and tamarind. It goes well with most of the breakfast items like dosa, idli, pesarattu, rava idli and pongal. You can store this chutney in an airtight container and refrigerate. It stays good for 4-5 days.
PEANUT CHUTNEY RECIPE
Peanuts - 1/2 cup
Dried red chillies - 4 to 5
Garlic - 2
Tamarind paste - 1 tsp
Salt - to taste
Oil - 2 tsp
Mustard seeds - 1 tsp
Split urad dal - 1/2 tsp
Curry leaves - few
Asafoetida/Hing - 1/8 tsp
1. Dry roast the peanuts over medium flame until they turn light brown. Remove the skin and set aside to cool.
2. Once cool, grind to a powder. To this add garlic, red chillies and grind again for a minute.
3. Now add tamarind paste, salt and grind adding 1/2 cup water to a smooth paste.
4. In a tadka pan, heat oil and add mustard. When it crackles add urad dal, curry leaves and hing. Pour over the chutney.
1. I like this chutney bit spicy, but if you prefer less spice add only 2 red chillies.