Recipe- Creamy And Nutty Peanut Chutney

Super easy and delicious Peanut or Groundnut Chutney. This creamy, nutty Peanut Chutney is a great accompaniment to idli, dosa, or upma.

Made with just a few ingredients such as peanuts, chana dal, garlic, and curry leaves, which are ground together and then topped with an aromatic tempering.

Ingredients

2 teaspoon Ghee or Oil use oil for vegan
½ cup Peanuts roasted
1 teaspoon Split Chickpeas (Chana dal)
2 tablespoon Split Skinned Black Gram Lentils (Urad dal)
1 cloves Garlic
1 Green Chili Pepper
8 Curry Leaves (Kadi Patta)
1 teaspoon Tamarind paste
½ teaspoon Salt adjust to taste
½ cup Water plus 1-2 tablespoon

For Tempering

1 teaspoon Ghee or Oil use oil for vegan
½ teaspoon Mustard Seeds (Rai)
½ teaspoon Split Skinned Black Gram Lentils (Urad dal)
1 pinch Asafoetida (Hing) optional, skip for gluten-free
1-2 Dried Red Chili Whole
5-6 Curry Leaves (Kadi Patta)

Method

Roast Peanuts

- Heat oil in a pan. Add peanuts and roast them for 3-4 minutes. Add Chana Dal and urad dal and saute for 2 minutes.

- Then add garlic, green chili pepper and curry leaves. Saute until the garlic is lightly browned on the outside. Take off the heat.

Blend Chutney

- Transfer to a blender. Add tamarind paste, salt and water to the blender.

- Blend to a smooth paste. Remove in a bowl.

Make tempering

- Heat oil in a small pan. Add mustard seeds and let them splutter. Add the urad dal, and let it turn golden.

- Then add hing, dry red chili and curry leaves. Saute for a minute until the curry leaves wilt.

- Garnish the chutney with the tempering. Peanut Chutney is ready to be enjoyed.