Peanut Chutney
Equipment
- Blender or mixer grinder
- Small skillet or tempering pan
- Small bowl (for soaking tamarind)
- Measuring cups and spoons
Ingredients
For the Chutney:
- 1 cup roasted peanuts
- ½ cup roasted Bengal gram
- 1 teaspoon coconut oil
- 7-8 cloves garlic sliced
- 1 tablespoon tamarind
- 5-6 dried red chilies or to taste
- Salt to taste
- Water as needed for blending
For the Tempering (Optional):
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon asafoetida hing
- 5-6 curry leaves
- 1-2 dried red chili
Instructions
- Place the tamarind in a small bowl and soak it in a few tablespoons of warm water for 5-10 minutes. Squeeze and extract the pulp, then discard any fibers or solids. Set aside.
- Heat 1 teaspoon coconut oil in a small pan over medium heat. Add the sliced garlic and dried red chilies. Sauté until the garlic turns lightly golden and aromatic. Remove from heat and allow the mixture to cool slightly.
- In a blender jar, combine roasted peanuts, roasted Bengal gram, sautéed garlic and chilies, tamarind extract, and salt.
- Add a few tablespoons of water and grind to a smooth, creamy chutney. Add more water gradually until you reach your preferred consistency. The chutney should be thick yet spoonable.
- Transfer the peanut chutney to a serving bowl. It can be served as is or finished with tempering.
- To prepare the tempering, heat 1 teaspoon of coconut oil in a small pan over medium heat. Add mustard seeds and allow them to splutter. Add asafoetida and curry leaves. Sauté for a few seconds until fragrant.
- Immediately pour the hot tempering over the prepared chutney. Serve fresh.
Notes
- If using raw peanuts, dry roast them on low heat for 8 to 10 minutes until lightly golden. Let them cool completely, then remove the skins before using.
- To remove skins, rub the peanuts between your fingers or place them in a muslin cloth and rub gently to loosen the skins.
- Frying the garlic and chilies adds depth and mellows their sharpness. You may skip sautéing and use them raw for a stronger flavor.
- Tempering is optional but adds traditional flavor and texture. Coconut oil gives an authentic taste, though any neutral cooking oil may be used.
