Ingredients
Scale
For the Chutney
- 1 1/2 cup peanuts
- 1 teaspoon Oil
- 3 cloves Garlic
- 2 dried Red chillies
- 2 medium sized Onions, chopped
- 1/2 lime size tamarind
- 1/2 lime size jaggery
- 1/2 teaspoon salt
For the Tempering
- 2 teaspoon Oil
- 2 dried Red Chilli
- 1 sprig Curry leaves
Instructions
- Heat a pan with a cup and a half of peanuts and dry roast them until the skin is dark and the aroma is nutty. It will take a good 10 minutes.
- Just blow air on the peanuts. Do this at an open space outside or you will end up with peanut skin all over your kitchen. Just keep tossing and blowing the peanuts until majority of the peanut skins have been blown away. Set this aside.
- Heat oil in a pan and add in 2-3 cloves of garlic. I added more as my garlic cloves were unbelievably small. Add in the dried red chillies and onions, saute on medium flame for 3-4 minutes until soft. No need to brown. Add in the salt, tamarind and the jaggery. There is an untold rule. Wherever tamarind goes, jaggery also goes. That little addition of jaggery rounds out the flavor and makes it very delicious. Briefly saute for a few seconds and remove off heat. Grind this mixture along with the peanuts to a smooth paste. Add upto 1 cup of water while grinding.
- You can serve as is or do a simple tadka/tempering the following way.
- Heat oil in a pan and add couple of dried red chillies and a sprig of curry leaves. When the curry leaves turn crisp (usually 30-40 seconds in medium flame), remove off heat and add it to the chutney.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Chutney
- Cuisine: South Indian