Monday, February 29, 2016

Peanut Onion Chutney ~ Day 56

This easy and delicious peanut chutney / dip makes a great accompaniment to the South Indian breakfast dishes like, Idli, Dosai, Pongal or Upma.  I even like to have it with chapati. This high protein chutney can also be made without onion and garlic.  Just substitute onion with some fresh or frozen grated coconut while grinding.

Preparation time: 5 minutes
Cook time: 10 minutes
Serves: 4

  • Raw peanuts - 1 cup
  • Onion - 1, small, chopped
  • Garlic - 2 cloves
  • Ginger - a small piece
  • Red chilies - 3 or to taste
  • Green chilies - 2 or to taste
  • Tamarind - a small marble sized or 1/2 tsp tamarind paste
  • Salt - to taste
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few, finely shredded
  • Oil - 3 tsp
  • Water - 1 cup or more for grinding

  1. Heat 1 tsp oil in a small skillet.  Add the red, green chilies, garlic and ginger.  Saute for 20 seconds. Add the chopped onion and saute for a minute.  
  2. Add the peanuts and tamarind.  Toast until the peanuts are golden brown.  Let it cool.  Grind the peanuts with salt, tamarind paste (if using) and water into coarse or smooth paste. 
  3. Heat 2 tsp oil in the same skillet and splutter mustard seeds.  Add the shredded curry leaves and add the tempering to the chutney.  Mix well.
  4. Serve as an accompaniment along with Idli, Dosai or Pongal.

No comments:

Post a Comment

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.