Prep + Cook time: 25 to 30 mins
- Palli/Peanuts – 1n1/2 cups
- Onion – 1 small – finely chopped
- Green chillies – 3 – chopped
- Tamarind juice – 3 tsps
- Salt – 1n1/2 tsp or as per taste
- Coriander leaves – few
For the tempering,
- Cumin seeds – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Dry Red Chillies – 3
- Urad Dal – 1 tsp
- Curry Leaves – a handful
1. In a wide pan, dry roast the peanuts until lightly brown. This gives a nice smokey flavor to the chutney. Keep an eye on the peanuts else they will get charred pretty soon. Then remove them onto a plate and let them cool down a little. Now, peel off the skins (It should be easier after roasting them) and keep aside.
2. In the same pan, heat about 2 tsps of oil. Add chopped onions and green chillies and saute until the onions are translucent.
3. In a blender, take the peanuts, onions and green chillies. Add tamarind juice, half-a-cup of water and blend into a smooth paste. Add salt and another half-cup of water and blend again. The paste shouldn’t be too watery nor too thick. Empty it into a bowl.
4. Now for the tempering, you can use the same pan. Add 2 tsps of oil and when hot enough add cumin seeds, mustard seeds, dry red chillies, urad dal and curry leaves. Saute for a minute or two and then mix it into the peanut paste.
Enjoy this lip smacking chutney with idly, dosa or pesarattu.