Chutneys are more like a staple for South Indian people as we make it as a side dish for most of our tiffin recipes. Although many are familiar with peanut chutney, I am an exception because I had it for the first time only after my wedding.
When we moved to Tokyo after wedding, my husband made this quick chutney for the first time. It was so creamy and exceptionally easy.
I owe this recipe to my husband, however I have added few more ingredients to make it tastier.
So here goes the recipe
For chutney,
Roasted peanuts - 1 cup Red chillies - 4 Onion - 1/4 cup Chana dal - 1 tbsp Tamarind - 1 inch Mint - Handful
For tempering,
Oil- 1 tsp
mustard- 1/2 tsp
Urad dal- 1/2 tsp
STEP BY STEP PROCEDURE
Heat a pan with 1 tbsp of oil.
Add channa dall and give a stir.
Next we can add the onion and red chillies.
Now add the mint leaves and saute for a while till the raw smell leaves.
Finally add the peanuts and saute for a minute.
After the ingredients are cooled down, grind it nice and smooth in a blender.
While grinding add the tamarind and required salt.
NOTES:
- You can even use groundnuts for this. But make sure you dry roast and remove the skin.
- Instead of adding mint, you can even add coriander, curry leaves or even basil leaves.
- Don’t forget to add tamarind. If its not added, the chutney will be bland and wont complement our main dish.
Enjoy it with Idli, Dosa and even Upma goes well with this.
