Peanut Chutney

Peanut Chutney is a very delicious sauce or dip that goes excellently with Idly, Dosa, Adai, Pesarattu, Uttapam as well as Kichdi or Upma. Coconuts can be added too in this, but, i prefered to stick on only with nuts.

Oh yes, Keep reading I have a mild twist to the usual chutney. I am mostly a person who just jumps making sambar for any kind of the above said tiffen items. Or, as always comes the handy and quick coconut chutney we usually make.

The worst case scenario is Tomato Thokku or chutney. But, this one was different level, very quick, easy, and healthy recipe that i tried after a long time. Just by infusing a twist in it. Definitely was delicious.

The peanut chutney is very famous In the State of Andhra. They make it very spicy, Try that method of adding more spice as well, you may like it.

Chutneys have always been a great accompaniment for Indian meal. It completes the meal with it’s flavorful taste.

There are two ways and methods to do it. One is by not adding oil and frying the peanuts and second method is to add the oil and fry.

Garlics can be added as well the ginger pieces and I didn’t use them. But, adding them will give another kind of taste. I may try it while making it the next time.

Tamarind is usually added but I have skipped them too. Oh yes, as I have to mention again this is my way of trying this recipe and trust me you will like it too.

Asafetida powder can be added too. And some prefer to add thick curd for a tangy taste. Remember it is only for a substitute.

I used the salted peanuts with no skin in it. You can also use the skinned peanuts.I reduced the quantity of salt while making the chutney.

STORAGE

As I did not add any coconuts, you can keep this chutney outside the whole day. And can be used the next morning too. Make sure you use a spoon or spatula without it being wet.

In Fridge you can store it in a bowl, or glass container or any air tight jar for 2 days.

INGREDIENTS

Peanuts – 1/2 cup

Pecans-5-6 pieces

Onions- 1 diced

Red chilies- 3

Salt- as required

White Sesame seeds- 1 teaspoon

Oil-4 teaspoons

TEMPERING

Sesame Oil- 3 teaspoons

Mustard- 3/4 teaspoon

Urad dal- 1 teaspoon

Curry leaves

STEPS

In a pan add 2 teaspoons of oil. You can use vegetable oil, sesame oil or sunflower oil.

Add the peanuts and fry them, and add the Pecans and fry together on medium to low flame for 3 minutes.

Transfer them to a plate.Allow it to cool.

Then in the same pan add 2 more teaspoons of oil and add the diced onions and red chilies. After a minute include sesame seeds,Saute them for 4 minutes, turn off the flame.

In a blender add the peanuts and pecans and add the sauteed onions,chilies and sesame seeds.

Then add the required salt. Add 3 tablespoon of water, grind them to a smooth paste.

In a Cast tempering pan, add the sesame oil, add mustard, urad dal and curry leaves. Temper this to the chutney. Serve this chutney with Hot idlis, dosa’s, upma, uttapam, pesarattu, adai.