Peanut Chutney

1 standard portion

Source field check · Original source retained

View original recipe

Ingredients

• 1 tablespoon oil (15 ml)
• 1/2 cup peanuts (60 grams, raw peanuts)
• 1 tablespoon chana dal
• 1/2 teaspoon cumin seeds
• 12 curry leaves
• 1/2 inch ginger (roughly chopped)
• 1 green chili (or to taste)
• 1/2 teaspoon salt (or to taste)
• 2 teaspoons tamarind concentrate
• 1/2 cup + 2-3 tablespoons water (as needed to grind the chutney)
• 1.5 teaspoons oil (1/2)
• 1/4 teaspoon mustard seeds
• pinch hing (asafoetida)
• 4 curry leaves

Method

1. In a pan, heat 1 tablespoon oil and then add raw peanuts to the pan. Roast the peanuts on low heat for 3 to 4 minutes, stirring often. Remember to not brown them.
2. Add chana dal and cumin seeds and roast 2 more minutes on low heat, stirring often. If you want you can add sesame seeds at this point (I did not add any).
3. Add curry leaves and roast for 1 minute on low heat. Remove pan from heat. Remember to not brown the ingredients.
4. Let the chutney mixture cool down a bit and then transfer to a blender along with ginger, green chili, salt, tamarind concentrate and water.
5. Blend until well combined and you have a smooth chutney. Transfer it to a bowl.
6. To make tadka, heat 1.5 teaspoons oil in a small pan. Once the oil is hot, add the mustard seeds and let them pop. Then add hing and curry leaves. Stir and turn off heat.
7. Pour tadka over chutney and serve peanut chutney with idli or dosa.