Savory, spicy peanut butter in Indian chutney form. Does it need any more description? I had often heard of peanut chutney, but it was only recently that I tried to make it. It was incredibly easy to make on a busy evening, and being a fan of peanuts, the husband had no complaints.
I'm not sure if this is how authentic peanut chutney is made. This is just a version that I tried, and it tastes pretty good.
Ingredients (serves 4):
- 3/4 cup unsalted skinned peanuts (roasted is good)
- 1/2 tablespoon vegetable oil
- 1 tablespoon split urad dhal / split de-husked black gram
- 1/4 teaspoon hing / asafoetida
- 3 strips of curry leaves / karuvepillai
- 2 pods of garlic, roughly chopped
- 3/4 teaspoon salt or as needed
- 2-3 dry red chillies
Preparation:
- Dry roast the peanuts (if un-roasted) for 5-7 minutes on medium heat until the peanuts are aromatic. Remove and keep aside.
- In the same pan, heat oil. When oil is hot, add urad dhal, hing, red chillies, and curry leaves (be careful, the curry leaves will crackle in oil) and fry for a few seconds. Then, add the garlic and fry for about 2 minutes until the garlic is not raw. Remove from heat.
- When cool, grind the peanuts along with salt and the fried mixture with about 1/2-3/4 cup of water or as needed to form a semi-smooth paste. I don't over-grind the peanuts to peanut butter. I like a little texture and crunch in the chutney.
Serve with idlis and dosas, or have as a spicy spread with toast.
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