Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make!
This recipe will serve 6.
- 1/2 cup raw peanuts
- 2 tablespoons oil
- 8 whole dry red chilies
- 1/2 teaspoon mustard seeds
- 1 tablespoon sesame seeds, til
- 1/4 teaspoon asafetida, hing
- 1/4 teaspoon fenugreek seed, mathi
- About 10 curry leaves
- 1 teaspoon salt
- 2 tablespoons tamarind paste
- About 1 cup of water
- Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes.
- Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside.
- Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature.
- Grind the peanut mixture to a smooth but not make it paste.
- Check the salt and pepper add more if required.