Thursday, 29 September 2011

Peanut chutney - 2

This is another variety of the peanut chutney with dry chili and onion. This chutney is a good companion with plain rice or pongal or sangati.

Roasted and de-skinned peanuts – 1 cup
Onion medium – 1 diced
Dry red chili – 8
Roasted Sesame seeds – 1 tbsp
Tamarind – ½ of the lemon size
Grated jaggery – 1 tsp.

Peanut chutney

Dry roast the sesame seeds and keep them aside.
Add 1/2 tsp of oil into the same pan and when it is hot enough, fry red chilies until black dots found, keep them aside.
Fry the onion chunks until transparent and keep them aside. 
Allow them to cool.

Roasted Red chili, Onion, Peanuts, Sesame seeds and jaggery

Grind peanuts with all the ingredients except onion. Make sure that the chutney should be bit coarsely done. Add the onion at the end and pulse again for few seconds, so that the onion will get mixed well and still retain the crunchy texture.
You can serve this as it is or do the seasoning and serve
This chutney goes well with any tiffin varieties or hot rice with Ghee or even with chapathi.
Neyyi pongal with peanut chutney

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