Peanut chutney
Elevate your breakfast spread with this simple to make velvety, protein-rich peanut chutney. Unlike thinner accompaniments, this version boasts a luxurious, thick consistency and a complex flavor profile derived from slow-roasted peanuts. It is the perfect balance of earthy, tangy, and spicy notes that complement everything from crispy dosas to fluffy idlis. Golden-roasted peanuts provide a deep, buttery richness and a satisfyingly smooth texture. A hint of tamarind offers a sharp tang, while dry red chilies lend a warm, lingering heat. The final flourish involves a crackling tempering of mustard seeds, urad dal, red chillies and fresh kadi patta, adding both a nutty crunch and an irresistible herbal aroma.
Equipment
- 1 pan
- 1 spatula
- 1 mixer grinder
- 1 small bowl
Ingredients
- 1/2 cup peanuts
- 2-3 bedgi chillies
- 2-3 large garlic cloves
- 1 tsp oil for roasting
- salt to taste
- 1 small lemon sized ball of tamarind
- 1/2 cup water or as required
For the tempering
- 1/2 tsp rai or mustard seeds
- 1 tsp urad dal or split white gram
- 1 red chilli broken into two halves
- 5-6 kadi patta or curry leaves
- 1 tbsp oil
Instructions
- Put 1 tsp oil in the pan and roast the peanuts until lightly browned. In the same pan, add the bedgi chillies and garlic cloves and roast them too for 2 mins.
- Cool down the ingredients and add them to a mixer jar along with salt to taste. FIrst blend them into a fine powder. Then open the jar and add in a small lemon sized ball of tamarind and half a cup of water. Blend into a smooth, creamy paste. Remove to a bowl. Adjust salt if required.
- For the tempering, in the same pan add 1 tbsp oil. Once it becomes hot add in the rai or mustard seeds. Once they start spluttering, add in the urad dal and kadi patta. Saute 5 seconds until the urad dal becomes slightly golden and the kadi patta become crisp. Now switch off the flame and add in a red chilli broken into 2 halves and saute 2 seconds.
- Now pour this tempering immediately on the chutney and cover it with a lid, to allow the flavours and smokiness of the tempering to get infused into the chutney. Open after 2 minutes and mix.
- Serve this simple, creamy and versatile chutney with hot idlis, dosas or chillas or even use it as delicious sandwich spread. Happy cooking !