A no-fuss recipe for making spicy, creamy South Indian Style Peanut/Ground nut chutney that can be served with Idli, Vadas and Dosas.
I learnt this no-fuss, easy Peanut Chutney recipe from my friend J from Bangalore. J, was (not anymore) a bachelor living away from home and used to make this chutney to go with his egg dosas. Egg dosa sprinkled with milagai podi and this chutney were his staple breakfast/dinner options. I think the fact that he made it day in day out, helped him to perfect the proportions. This is a lip smacking chutney born out of experience and therefore expertise 🙂 I haven’t tasted a better one before or after I discovered this recipe.
Here is how to make my friend J’s Peanut Chutney –
You will need de-skinned roasted (unsalted) Peanuts. Heat 2 teaspoons of cooking oil in a pan, and throw in 1/2 cup of peanuts, 1 marble sized (remove fibers/seeds) tamarind and saute for couple of minute. Even though we are using pre-roasted peanuts, roasting them again helps them to become crisp and release deeper flavors.
Now add, 1 teaspoon of chilli powder in the pan and briefly saute for a few seconds. Make sure not to burn the chilli powder by keeping the heat on low-sim. Immediately add 1/4 cup of water into the pan. This will help us to lift the spices nicely. Switch off.
Transfer to a mixer jar. Leave it aside for 10-15 minutes to cool slightly. Add salt per your taste and grind the peanut mixture into a smooth paste. Now, add 1 cup of water and grind again. You will be surprised by the amount of water peanuts can absorb. Transfer the peanut chutney to a serving dish. In a pan, heat 1 teaspoon of oil, add 1 teaspoon mustard seeds and a sprig of curry leaves. Let the mustard splutter. Add 1 teaspoon of split urad dal and saute until the dal turns nice and brown. Add this tadka to the ground peanut chutney.
Now, this how I to like (love) to dunk my Idlis in the chutney and devour it. You chose how you want to have it ! Don’t forget to leave a comment below on how you liked it…