Peanut Chutney for Idli/Dosai


South Indian breakfast items, Idli and Dosai are usually served with Sambar (a tangy lentil dish) and an array of chutneys which act like condiments. Coconut chutney is probably by far the most common. I recently have been making this spicy Peanut Chutney instead. I love anything with peanuts and that maybe why I love this chutney.

Try it!

Peanut chutney

Peanut Chutney

2 c Dry roasted peanuts, (I use Planters)

2 tbs oil

1/2 tsp cumin

4 garlic cloves, sliced

2 green chilies, chopped

1-2 tsp chili powder

1/8 tsp Hing (asafetida)

salt

For Tempering:

1 tbs oil

1/4 tsp black mustard seed, sprig of curry leaves, 2 dry red chilies. (1/4 tsp whole urad-optional)

 

Method:

Warm up 2 tbs of oil in a small frying pan and add garlic and brown, add cumin seeds, green chilies and peanuts. Roast until a medium  brown. Take off stove and add chili powder, hing and salt. Mix together and then transfer to a food processor/grinder. Grind well to an almost smooth paste with plenty of warm water until it reaches a pourable consistency.

Add tempering:

Warm up 1 tbs oil in a small frying pan and add black mustard seeds. After they are done popping add a sprig of curry leaves and 2 dry red chilies (can also 1/4 tsp whole urad) and toss into chutney. Can also grind these items together when grinding the peanuts.

Serve with idli or dosai.

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