Serves 1
Directions
- 1Dry roast raw peanuts on medium flame until golden and the skin starts to peel.
- 2Let the roasted peanuts cool.
- 3Rub the peanuts between your hands to remove the skin.
- 4In a blender, add the roasted peanuts.
- 5Add garlic (optional), dry red chilies, tamarind, and salt to the blender.
- 6Add water as required.
- 7Grind all ingredients to a smooth or slightly coarse paste.
- 8Pour the chutney into a serving bowl.
- 9Heat oil in a small pan.
- 10Add mustard seeds to the hot oil.
- 11Add hing to the oil.
- 12Add curry leaves to the oil and fry until golden.
- 13Pour the fried tempering over the chutney.
- 14Give the chutney a good mix.
- 15Serve the peanut chutney with Idli, Dosa, or Uttapam.
Ingredients
- 0.5 cup Raw peanuts
- 1 clove Garlic
- 2 to 3 Dry red chilies
- small piece Tamarind
- to taste Salt
- as required Water
- 2 tbsp Oil
- 0.5 tsp Mustard seeds
- a pinch Hing
- a few Curry leaves
Equipment
panblenderbowl
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