Not all chutneys are made equal and peanut chutneys hold a special place the Indian kitchen. To begin with there are just so many ways of preparing them. Then there are the many textures, the flavours, the combinations, the dry chutneys which can stay pretty much forever if refrigerated properly and the wet versions that disappear before the meal is over!! I could just go on.
Generally speaking peanut chutneys are served with a full meal of rice, lentils and vegetables or a simple meal of rice and ghee. They also accompany many snacks like dhokla, sabudana vada, and batata vada. In this case, I have prepared a peanut chutney with a consistency ideal for idli, dosa, or uttapam. This super tasty chutney will have you licking your fingers, so don't be shy in pairing it with whatever you feel like snacking on - yes even potato chips taste better with this chutney!
1 cup peanuts, raw
1/2 cup dessicated coconut, unsweetened
1 small onion
2 cloves garlic
1 green chili
Salt to taste
1 tsp tamarind pulp
1 tsp gur (jaggery)
1 tbsp oil
1/4 tsp rai (mustard seeds)
2 dry red chilies
1/8 tsp hing (asafoetida)
6-7 curry leaves
- Roast the raw peanuts on gentle heat until they begin to crackle and become fragrant. Set aside and cool completely.
- Grind the roasted peanuts, garlic, onion, green chili, tamarind pulp, and jaggery together. Add water as needed to get a good chutney consistency.
- Add salt to taste, give another spin, and then remove into a serving bowl.
- For the tempering, heat oil in a small pan. Add the hing, then the mustard seeds.
- When they begin to pop add the red chilies and curry leaves.
- Turn off the heat and gently pour the tempering over the chutney.
Good to Know:
- In this recipe the peanuts are not peeled. If you prefer you can peel them.
- Adjust the spice level per your taste. We don't like too much heat. Increase the number of dry red chilies or drop them altogether for a refreshingly sour chutney that kids will devour.
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