Peanut chutney is my hubby's most favourite chutney. When ever i make idli or dosa if i have not made sambar he demands for this peanut chutney. I have tasted this chutney when i was under going my under graduation.

For a project we stayed outside the college for 6 months and we used to try many dishes that time we were new to cooking. That time some girls know basic cooking and one girl used to make this yummy chutney and i started loving this chutny and i gave a try for this chutney after my marriage and we love this chutney a lot.

I used to make with skin on and it wont tastes bad if you under cook or over cook the nuts. Because skin contains fibre and nutrients too.

Groundnut Chutney

 INGREDIENTS:
Raw peanuts- 1/2 cup
Oil- 2 teaspoons
Dry red chilli- 2-3
Onion- 1 small
Ginger- 1/2 inch
Garlic- 2 cloves
Coconut, grated- 1 teaspoon (optional)
Salt- to taste

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 2 strand

Side dish for Idli Dosa

PROCEDURE:
  • In a pan dry roast the peanuts without adding oil. Roast well but do not allow to fry till the skin burns because we are not going to remove the peel for this chutney; set aside to cool.
  • In a separate pan add some oil and add the ingredients one by one. Add the dry red chillies and fry for thirty seconds on low flame till slightly crispy.

  • Then add in the onion and cook till soft for a thirty seconds. Then add the roughly chopped ginger and garlic and cook for another thirty seconds till the raw smell leaves and switch off the gas.
  • Allow this mixture to cool slightly.
  • In a blender jar add the roasted peanuts, onion mixture, a teaspoon of coconut if you wish with some salt to taste.

  • Add some water and grind as a paste. The consistency of the chutney could be made according to your taste either as fine paste or with some crunchy bits and pieces of nuts. If the chutney is thick dilute with some more water and add salt to taste.
  • Heat oil in a pan and add the mustard seeds. Once it splutter add the curry leaves and switch off the gas.
  • Pout the tempering on top of the chutney and mix well.