Peanut Chutney

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):

1. 3/4 cup unsalted skinned peanuts (roasted is good)
2. 1/2 tablespoon vegetable oil
3. 1 tablespoon split urad dhal / split de-husked black gram
4. 1/4 teaspoon hing / asafoetida
5. 3 strips of curry leaves / karuvepillai
6. 2 pods of garlic, roughly chopped
7. 3/4 teaspoon salt or as needed
8. 2-3 dry red chillies

Preparation:

1. Dry roast the peanuts (if un-roasted) for 5-7 minutes on medium heat until the peanuts are aromatic. Remove and keep aside. 
2. 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. 
3. 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.