Peanut Chutney Recipe

• Peanut chutney with tomato
• Onion tomato chutney

• Recipe Cusine : Indian
• Prep Time : 10 Minutes
• Cook time : 10 Minutes
• Serves : 3-4
• Author : Jeyashri
• Recipe Category : Breakfast | Dinner
• Description : Peanut chutney| verkadalai chutney, made using raw peanuts, red chili and garlic pairs very well with dosa and Idli

   Raw peanuts 1/2 cup     Red chili  5-6    Garlic 3 cloves   Tamarind a tiny piece   Salt to taste   Oil 1 tsp   Mustard seeds  1/4 tsp   Curry leaves few   Asafoetida a pinch

Method with step by step pictures :

• In a pan add few drops of oil and add the red chili, tamarind and garlic cloves.
• Saute till the garlic changes color to golden brown.
• Add the peanuts.
• Saute the peanuts in a pan, till it turns golden brown.
• Be careful, it should not get burnt.

• Switch off the flame
• Allow it to cool.
• If you want to take out the skin of the peanut, you can do so by rubbing it with hands.
• But you can proceed with grinding without taking out the skin too.
• Add the roasted peanut, garlic, red chillies tamarind and salt and powder it in a mixie.
• Add water to it according to your desired consistency.
• I added 3/4 cup of water to it.

• Add water to the powdered mixture and run the mixie.
• Grind into a smooth paste.
• Transfer it to a bowl.
• Temper it with mustard seeds, curry leaves and asafoetida.
• Enjoy with hot idli/ dosa.

Note:

1. If you get unsalted roasted peanuts without skin , then skip the first 2 steps.
2. Removing the skin from it doesn’t make any difference in the taste, so u can grind with the skin if u want.
3. If you are making it frequently, then roast the raw peanuts in bulk , cool it and keep it in a air tight box.
4. Add the water to it while grinding itself, otherwise it won’t mix up well with the peanut chutney.