The Peanut Chutney is a great tangy side dish for the popular Indian recipes Idli and Dosa.
- Peanuts – 1 Cup
- Red Chilies – 5
- Onion – 1/2
- Grated Coconut – 1/2 Cup
- Tamarind paste – 1 tsp
- Mustard Seeds – 2 tsp
- Curry Leaves – 8
- Oil – 1 tbsp
- In a small skillet, dry roast the Peanuts on low heat until it turns slightly brown. Make sure you stir the peanuts continuously to avoid burning.
- Turn off the heat and leave it to cool.
- After the Peanuts have cooled down, peal off the skin by gently rolling against each other. Removing skin is optional but I highly recommend it to prevent bitter taste due to skin.
- In the same small skillet, add half tsp of oil and season with the red chilies and onion slices. You may split the Red chilies.
- Turn off the heat when Onion slices turn golden brown in color.
- Transfer the skinless roasted Peanuts, Onion, and the Red chilies mix into a mixer grinder.
- Add the grated coconut, tamarind paste, and salt to the same grinder jar.
- Grind the mixture into a paste. Add water as desired to control the thinness of the chutney.
- After grinding is complete, pour it into a bowl and set it aside.
- Finally garnish the chutney with the seasoned mix of chopped curry leaves and mustard seeds.
Serve it with hot Idly or Dosa or as a dip!