Thursday, June 27, 2013

Peanut chutney



Ingredients (serves for 2)


Peanuts - 1/2 cup (1 cup size = 150 ml)
grated coconut - 1/2 cup
red chilli - 4 nos
tamarind - 1 inch piece
salt - as needed
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves 
asafoetida - a pinch
oil - 1 tsp
shallots / small onions / pearl onions - 5 - 6 nos

Method:


  • Dry roast peanuts to golden brown color. If you are using skinned peanuts, first roast and then remove the skin by rubbing it with hands. 


  • Cool it down and grind the peanuts with tamarind and red chillies.
  • add salt, grated coconut and water and grind it again. 
  • heat oil and add mustard seeds, urad dal, asafoetida and curry leaves. You can also add along chopped small onions and saute till transparent. The chutney tastes much better when adding small onions as well. I tried it later when my friend suggested to add small onions after going through this post. will update the photo soon. 
  • season the chutney with fried items. Enjoy it with idli and dosa. 


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