Friday, 17 September 2010

Peanut chutney

This is the most common chutney variety in South Indian kitchen. Can be served with idly, dosa, upma or even rice or roti.

Peanuts – 1 cup

Green chillis – 8
Tomato – 1 – Cut into big chunks (optional)
Tamarind – half of the lemon size
Onion – 1 cut into big chunks.


Roast the peanuts either in a pan or in Microwave or oven. If you roast them in pan you can see black dots. But if you do it in oven or microwave, you won’t see the black spots. Only way is to remember the timing to roast 1 cup. I normally microwave (mine is 900 watts) for 3 min. Stirring them in between, so that the centre ones move to the corners and vice versa and will get roasted evenly.

Heat a pan with one spoon of oil and when it is hot, add onion, green chilies, tomato pieces, tamarind and salt. Sprinkle some water and cover it with lid for 5 minutes. Stir in between and remove from fire when every thing looks translucent. Allow it to cool.

When every thing is cool, grind every thing together except onion. Add onion at the end and just pulse it for few seconds.

Peanuts – you can grind them with skin or with out skin. For me it doesn’t matter in the daily rush. Those who have enough time and patience can remove the skin and grind.

Season the chutney with mustard, Urad daal, Red chilli and curry leaves
Seasoning for Peanut chutney
Peanut chutney

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