This peanut chutney is creamy, nutty and slightly tangy. It’s such a delicious side dish for your idli, dosa, uttapam, vada, etc. It is also known as groundnut chutney and palli chutney in regional language.
1tablespoonTamarind pasteor use 1 tablespoon seedless tamarind
½-¾cupWaterfor grinding
For Tempering:
2teaspoonsOil
¼teaspoonMustard seeds
½teaspoonCumin seeds
⅛teaspoonHing (Asafoetida)
4-5Curry leaves
2Dried red chilies
Instructions
Dry roast the peanut on medium-low heat with stirring constantly for even browning.
Roast until slightly brown and you see a few brown spots here and there. Remove it to a plate and keep it aside to cool.
In the same pan heat oil on medium heat. Once hot add garlic, green chili, curry leaves and onion. Sprinkle a little salt to speed up the cooking process.
Saute until onions are soft and translucent or light pink. Remove it to the same plate and let it cool down slightly.
Transfer the cooled peanuts and onion mixture into the grinder or blender jar. Add water, remaining salt, dry coconut, and tamarind paste. Grind into a smooth puree and transfer it to a bowl.
To make the tempering, heat the oil in a small tadka on medium heat. Once hot add mustard seeds and let them splutter.
Add cumin seeds and let them sizzle and brown up slightly.
Add hing. Immediately add dried chilies and curry leaves. Fry for 20-30 seconds.
Add this tempering to the prepared chutney. Stir and it is ready to serve.
Notes
If serving for guests then save some tempering for garnishing.
Dry roasting the peanuts is an important step. Don’t over brown or burn the peanuts otherwise, chutney will taste bitter.
Storage: leftover chutney can be stored in the refrigerator for 2-3 days in an airtight container.
After storing, peanut chutney may get thicker, so add a splash of water, and stir right before serving.