Quick and easy to make peanut chutney that can be eaten during vrat and navratri. T
Ingredients
- 1 cup (150g) raw peanuts
- 3 dry red chillies
- 1 inch tamarind soaked in water
- ½ teaspoon cumin seeds/jeera
- salt to taste
For tempering/taka
-
- 2-3 tablespoons, any vegetable oil (sesame, sunflower, canola or peanut)
- ½ teaspoon cumin seeds/jeera
- 6-8 fresh curry leaves
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Peanut Chutney
- Place a pan over medium flame and add cumin seeds in it. Dry roast them for 30 seconds.
- Now add raw peanuts and dry roast them for 3-4 minutes until it becomes slightly dark in colour and aromatic.
- Further add dry red chillies and roast for another minute.
- To make the peanut chutney, in a mixer grinder add the roasted peanuts, tamarind pulp, salt and grind them together.
- Scrape the sides in between and add around half cup water and grind till it forms into a fine chutney. You may vary the quantity of water depending on how thick you want the chutney to be.
For tempering/taka
- Place a small pan over medium flame and add oil in it. Once it becomes hot add the cumin seeds and curry leaves.
- Now add the peanut chutney we prepared and mix till everything is well combined. Cook for a minute.
- Tastes best when fresh. Can be stored for upto a day in the refrigerator.
Recipe Notes
- You can completely skip the dry red chillies, if you don’t like the spicy flavour or remove the seeds of the dry red chillies to reduce the heat.
- If you are using the roasted peanuts then skip the roasting step.
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