Peanut Chutney Recipe

Ingredients

• ½ cup peanuts
• 2 teaspoons coconut oil (or olive oil)
• ½ teaspoon cumin seeds
• 1 teaspoon split urad dal optional
• ¼ cup onion (or 4-5 pearl onions/shallots)
• 3 cloves garlic
• 3-4 dried red chilies (or green chillies)
• 1 small piece of tamarind
• ½ cup water for grinding or as needed
• salt adjust to taste

For Tempering:

• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon split urad dal
• a pinch hing (asafetida)
• 1 stalk curry leaves
• 1 dried red chili

Steps

1. Dry-roast the peanuts in a pan over medium flame until golden brown, then remove and cool. An air fryer may also be used to roast them.
2. Heat oil in the same pan, add cumin (jeera) seeds and split urad dal, and sauté until the dal is light brown.
3. Add onion/shallots, garlic, and dried red chilies and sauté until the onions are soft and light brown, about 2-3 minutes. Turn off the heat and let cool completely.
4. Put roasted peanuts, the sautéed onion-garlic mixture, tamarind, salt, and water in a blender jar. Blend to a coarse or smooth paste as preferred, adding more water if needed to adjust consistency.
5. Warm coconut oil in a small pan and add mustard seeds, urad dal, dry red chili, curry leaves, and hing. Sauté for a few seconds, until the dal turns light brown.
6. Put the chutney in a bowl and pour the tempering over it.
7. Serve the groundnut chutney with Idli, dosa, paniyaram, or roti, or spread it in sandwiches.