GROUNDNUT/ PEANUT CHUTNEY

                             Peanut is one of the important nuts used in the Indian cuisine, especially in the Maharashtrian cuisine. Groundnut/ Peanut chutney is a typical South Indian chutney usually made with roasted groundnut and coconut. It is served in different styles across india and is served with Indian breads and pancakes. One such style includes garlic (and coconut is avoided) making it a healthier one as well.

                          Pair this chutney with yummy medhu vadai (fritters) for your tea time.

GROUNDNUT/ PEANUT CHUTNEY RECIPE

Cuisine - Indian

Category - Dips/ Chutney
Preparation time - 10 minutes
Cooking time - 5 minutes

Yields - 4 servings

INGREDIENTS

Groundnut/ Peanut (roasted n peeled) - 1 cup

Garlic (peeled) - 1 clove

Green chillies - 3 nos ( or as needed)

Tamarind paste - 1/4 teaspoon

Salt - as required

Water - as required

FOR GARNISHING

Oil - 1 teaspoon

Mustard - 1/2 teaspoon

urad dal - 1/2 teaspoon

Curry leaves (torn or whole) - 1 sprig

Coriander leaves (finely chopped) - 2 to 3 sprigs (optional)

METHOD

1. If peanuts are raw, dry roast and peel them to remove the skin (they have a peculiar taste).

2. Grind peanuts, garlic clove, green chillies, tamarind paste and salt together to a smooth paste with needed water.

3. Heat oil in a pan. Crackle the mustard seeds followed by urad dal and curry leaves. Switch off.

4. Pour over the chutney and garnish with chopped coriander leaves. Enjoy with Idlis, dosas, or any pancakes of your choice.

TIPS

1. Finely chopped onions can be added at the last step. They make it a crunchier one. Some parts of Andhra have this kind of influence in their chutney.

2. A dash of lime can be added instead of tamarind paste.
3. Green chillies can be replaced with jalapenos or fresh cayenne peppers too.