Ingredients:
- Raw peanuts – 1/3 cup
- Onion – 2 (medium; diced)
- Byadagi chilli – 4-5 nos
- Tamarind pulp – 1 tsp
- Grated coconut – 2 tblsp
- Salt – to taste
- Gingelly oil – 2 tblsp
To temper:
- Gingelly oil – 1 tblsp
- Mustard seeds – 1 tsp
- Urad dhal – 1 tsp
- Asafetida – ½ tsp
- Curry leaves – few
- Dry red chilli – 1 no
Procedure:
- Heat a tblsp of gingelly oil in a pan and add the mustard seeds, allow it to splutter, add the urad dhal and saute it for about a min or until golden brown in color, now add the dry red chili, asafetida and curry leaves; transfer it into a bowl
- In the same pan, add the raw peanuts with few drops of oil and roast it for about 3-4 mins on medium-low flame (ref pic)
- Add 2 tblsp of gingelly oil in the same pan, add the roughly diced shallots and roasted peanuts along with dry red chili; saute it for about 2-3 mins along with some salt
- Now add the freshly grated coconut and tamarind pulp and saute it for about a min and turn off the flame (ref pic)
- Cool completely and grind it into a fine paste
- Transfer into the serving bowl and add the tempering mixture
- The super tasty, flavorful “PEANUT CHUTNEY” is ready to serve
- Best with hot idlis/dosa/neer dosa/idiyappam
NOTES/TIP:
- Also adding red chili depends on your spice level
- Instead of byadagi chilli, you can add regular long/round dry red chili
