Wednesday, February 23, 2011

Peanut Chutney


Peanuts - 1/2 cup
Coconut, grated - 1/2 cup
Onion - 1 small sized
Tamarind Extract - 1 tsp
Dry Red Chillies - 5
Coriander Leaves, chopped - 1 tbsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Curry Leaves - 6
Dry Red Chillies - 2
Asafoetida powder- a pinch
Oil - 1 tsp


  1. Dry roast peanuts until they start to splutter.
  2. Blend together coconut, peanuts, onion pieces, coriander leaves, tamarind extract, dry red chillies, salt with a cup of water.
  3. Adjust the consistency of chutney by adding more water if required.
  4. Heat oil in a wok, add black gram, mustard seeds, dry red chilli pieces, curry leaves and asafoetida powder.
  5. When mustard seeds start to splutter pour this over the chutney and mix well.
  6. Serve with idli or dosa.


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