Peanut Chutney

1 cup peanuts
1 tsp sesame seeds (til)
4 green chillies
1/2” ginger
1 tsp tamarind paste
A few sprigs of coriander
A pinch of sugar
Salt to taste
Water to grind

For the tempering
4-5 curry leaves
1 tsp mustard seeds
A pinch of asafoetida
2 tbsp vegetable oil

Lightly dry roast the peanuts and remove skin.
Grind together in a blender all the ingredients, except the tempering ones.
Remove into a bowl.
Heat oil in a small vessel and add the rest of the tempering ingredients.
Keep on flame till the mustard seeds splutter.
Pour hot over the chutney and mix in well.

Excellent accompaniment for idli, dosa, etc.


One comment

  1. […] Soak together the rice, dal and methi seeds for about 3 hours. Grind the  tomatoes in a blender. To this puree add the soaked rice mix and grind. Add buttermilk to the grinding instead of water. Ensure the batter is fine and not grainy. Remove from blender and mix in chilli powder and salt to taste. Add water if required to make a dosa consistency batter. Spread on a hot tawa and cook till crisp like a dosa. Serve hot with potato bhaji and peanut chutney. […]


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