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"Easy, quick, homemade peanut chutney - www.kitchenmai.com"

Peanut chutney

Kitchen Mai
A spicy, yummy pink peanut chutney, made without coconut, and laced with a tempering of mustard seeds and curry leaves - perfect for idlis and dosas
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Prep Time 10 mins
Course Condiment
Cuisine Indian, South Indian
Servings 5 people
Calories 169 kcal

Equipment

  • Frying pan
  • Mixer/blender

Ingredients
  

  • 1 cup pink peanuts
  • 2-3 cloves garlic
  • 4 g tamarind seedless
  • 2 fresh green chillies optional
  • 1 tbsp black mustard seeds
  • 7-8 fresh curry leaves
  • 5-6 dried red chillis
  • 1 tbsp urad dal skinless
  • 2-3 tbsp oil
  • salt to taste

Instructions
 

  • In the frying pan, dry roast the peanuts along with 3-4 dried red chilis and garlic until well roasted and fragrant. Remove in a separate bowl and let cool
  • In a mixer jar, blend together the roasted peanuts, garlic, dried chilis, tamarind, fresh chilis and salt along with ΒΌ cup of water, until smooth and pasty
  • Remove in a bowl and re-heat the frying pan with the oil. Add the mustard seeds and the dal, once the seeds splutter and the dal turns brown add the curry leaves and remaining dried chilis. Fry for couple minutes and pour over the peanut chutney
  • Mix the tempering in well with the peanut chutney and serve with your favourite food. Enjoy!
    "peanut chutney recipe - www.kitchenmai.com"

Notes

  • It is essential to dry roast the peanuts before proceeding to make the chutney
  • Add water according to the consistency of the chutney you prefer
  • 1 cup = 250 millilitres
  • tbsp - tablespoon
Keyword dry peanut chutney, groundnut chutney, Peanut chutney, peanut chutney for dosa, peanut chutney for idli, peanut chutney without coconut, peanut red chilli chutney