PEANUT CHUTNEY

Peanut chutney, an Indian originated mild spicy chutney, is considered as an inseparable part of South-Indian cuisine. It is a protein rich appetizer which can go well with idli, vada, dosa etc. Two tbsp. of peanut chutney contributes ‎76.8 calories, protein‎ ‎3.0 g, dietary fiber‎ ‎1.4 g and total fat ‎5.6 g. It does not take much time to get ready but the preparation method differs from home to home. Its method of preparation largely depends on what kind of main course you are having with. For example, mix coconut with ground nut for dosa, idli and keep it simple while having with samosa or pakora. However, here I am giving the easiest way to get it done.

INGREDIENTS:

• 3/4th cup peanut / groundnut

• 2 tsp oil

• 1 tbs. cumin

• 2 cloves garlic

• 2 dry red chilli

• small piece of tamarind

• salt to taste

• Water as required

FOR TEMPERING:

• 2 tsp oil

• 1 tsp mustard seeds

• pinch of asafoetida ( hing)

• 1 dried red chilli, broken

• few curry leaves springs

INSTRUCTIONS:

• Dry roast peanuts, allow to cool down and remove the skin completely.

• further, add oil, a pinch of hing, cumin and red chilli. Roast.

• transfer everything into a blender.

• Now add in small piece tamarind, garlic cloves and salt to taste.

• blend to smooth consistency by adding water (as required).

• For tempering, heat oil.

• Add mustard seeds, broken red chillies and curry leaves.

• allow the tempering to splutter.

• finally, pour the tempering over peanut chutney and serve.

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