Ingredients
- 1 cup (150g) raw peanuts
- 2 tablespoons oil
- ½ teaspoon cumin seeds/jeera
- ½ teaspoon urad daal
- 1 pinch asafetida/heeng
- 4 cloves garlic
- 1 small piece ginger
- ½ cup shallots/onion
- 5-6 dry red chillies
- 1 inch tamarind
- ½ teaspoon kashmiri red chilli powder
- salt to taste
- water as required
For tempering/tadka
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
- 1-2 dry red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- 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
- In a pan dry roast the raw peanuts for 3-4 minutes or until they becomes slightly dark in colour. Once done remove them in a bowl.
- In the same pan add oil and once it turns hot, add cumin seeds, urad dal, asafetida and sauté for few seconds.
- Now add garlic cloves and ginger and cook them for 30-40 seconds.
- Further add the shallots and cook till it gets light golden brown colour. Do not over cook them.
- Now add dry red chillies, tamarind and kashmiri red chilli powder and cook for few more seconds. Once done, let the mixture cool down.
- To make the peanut chutney, in a mixer grinder add the roasted peanuts along with the onion masala we prepared and some water. Now grind them together. Scrape the sides in between and grind till it gets a coarse texture. Add water in between whenever needed. I have used around 1 cup of water. Once done, remove the peanut chutney in a bowl.
For tempering/taka
- Heat oil in a pan. Now add mustard seeds, urad dal, dry red chillies and asafetida. Sauté for few seconds or till the mustard seeds start to splutter.
- Lastly add the curry leaves and mix well.
- Now pour the tadka on the prepared peanut chutney.
- Serve with idli, dosa, vada, uttapam etc. 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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Next Recipe:
- Red Tomato chutney recipe for idli/dosa
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