Ingredients
Scale
For the chutney
- 1/3 cup peanuts
- 2 dried red chillies (use more for a spicy chutney)
- 1/2 teaspoon tamarind paste
- 2 tablespoon fresh shredded coconut
- 1/2 teaspoon salt
- 1/2 teaspoon jaggery
- 1/4 teaspoon hing
For the tempering
- 1/2 teaspoon of sesame oil (gingely oil)
- 1/4 teaspoon of mustards seeds
- 1 sprig curry leaves
Instructions
For the chutney
- Dry roast the peanuts and dry red chillies until golden.
- Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida).
- Add in the roasted peanut and chillies along with a cup of water. Grind to a smooth paste.
For tempering
- Heat sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add it to the chutney.
- Prep Time: 2 mins
- Cook Time: 5 mins
- Category: Side Dish
- Cuisine: Tamilnadu