Peanut Chutney

Name: Peanut Chutney
Cuisine: American
Ingredients: 1 cup peanuts (about 150 grams); 7-8 garlic cloves; 3 green chilies; 1/2 teaspoon cumin seeds; 1 tablespoon tamarind pulp; Salt to taste; as needed Water; For tempering***; 2 tablespoons oil; 1/2 teaspoon mustard seeds; 7-8 curry leaves; 2 dried red chilies

Geeta Panchbhai @cookwithgeeta

Hyderabad

Peanut chutney is a favorite in South India and is often served with idli, dosa, bonda, and other snacks. This protein-rich chutney is made with roasted peanuts, green chilies, cumin, and garlic, and can be stored in the refrigerator for 3 to 4 days.

Geeta Panchbhai @cookwithgeeta

Saved

Ingredients

1 cuppeanuts (about 150 grams)
7-8garlic cloves
3green chilies
1/2 teaspooncumin seeds
1 tablespoontamarind pulp
Salt to taste
as neededWater
For tempering***
2 tablespoonsoil
1/2 teaspoonmustard seeds
7-8curry leaves
2dried red chilies

Saved

Steps

1

Turn on the stove and dry roast the peanuts in a skillet over low heat. Once roasted, turn off the heat and transfer the peanuts to a plate. Let them cool, then remove the skins.
2

In a blender jar, add the roasted peanuts, garlic, green chilies, cumin seeds, tamarind pulp, salt, and water. Blend until smooth, then transfer to a bowl.
3

For tempering***
Heat oil in a small pan. Once hot, reduce the heat to low and add mustard seeds, curry leaves, and dried red chilies. Let them splutter, then immediately pour the tempering over the chutney.
4

Your delicious and tangy peanut chutney is ready. Serve it with dosa or idli.