Saturday, January 25, 2014

Peanut Chutney - Type II


Peanuts - 1 cup
Green Chillis - 4 (adjust to taste)
Ginger, minced - 2 tsps (loosely filled)
Peppercorns - 5
Tamarind Extract - 1 1/2 tsps
Sugar - 1/4 tsp
Salt to taste

For Seasoning:

Black Gram - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Asafoetida Powder - 1/8 tsp
Dry Red Chilli - 1
Curry Leaves - 4
Vegetable Oil - 2 tsps


  1. Dry peanuts on medium flame until they splutter. Spread them on a plate to cool down.
  2. Rub them between your palms to remove the skin.
  3. Separate the peanuts from their skin.
  4. Blend together cleaned peanuts, green chillis, minced ginger, peppercorns, sugar, tamarind extract and salt, using 1/2 cup of water into a not very smooth paste. The paste should not be very coarse too. Adjust the consistency by adding little more water, if required.
  5. Pour this into a serving bowl.
  6. Heat oil in a small pan.
  7. Add black gram, mustard seeds, cumin seeds, dry red chilli pieces and curry leaves.
  8. When the mustard seeds start spluttering, add asafoetida powder. Mix well and pour this into the bowl containing the blended paste.
  9. Mix well and serve with idli or dosa.
  1. You can use de-skinned peanuts readily available in the market. But roast them for a few minutes on medium flame.
  2. To pep up the chutney, before serving, add a tsp of lemon juice to the prepared chutney and mix well.
  3. Instead of using 4 green chillis, you can use 2 green chillis and 2 dry red chillis. This makes the chutney look more appealing. This might taste too hot for some, so add chillis as per your taste.


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