"An essential accompaniment to Idli, dosa, vada, or uttapam is a good chutney. I’m all about convenience so using dry roasted peanuts is a great way of decreasing the time you need to get this dish ready. I seem to always have peanuts ready on hand in my pantry as it’s a great snack in general but you can most definitely use raw peanuts. In that case dry roast the peanuts on a non stick pan and cool completely before continuing with the rest of the recipe."
Peanut Chutney
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Prep time 6mins
Cook time 3mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 cup dry roasted peanuts
- 1 small diced onion
- 2 teaspoon vegetable oil
- A pinch of asafetida
- salt to taste
- 1 teaspoon black pepper powder
- 1 teaspoon cumin seeds
- 3 broken into pieces dry red chilies
- 2 cloves sliced garlic
- 2 teaspoon split black gram
- 1 teaspoon mustard seeds
- 1 teaspoon tamarind powder
Method
Step 1
Heat oil. Add urad dal, mustard seeds and cumin seeds. Let it splutter.
Step 2
Add chopped onion, garlic and dried red chilies. Sauté on medium heat till onion is translucent. Add asafetida. Mix. Turn the heat off and cook the onion mixture.
Step 3
Add the onion mixture to a food processor. Blitz. Add the roasted peanuts, half a cup of water, salt, black pepper powder and tamarind powder. Make into a smooth paste.
Step 4
Pour mixture in a bowl and serve with idli and sambar.