PEANUT CHUTNEY

Peanuts are the good source of vitamin E, protein, folate, manganese and many more. Peanuts can be used in many ways like a snack, peanut sause, curries mainly in non veg curries, along with rice recipes, in salads etc etc. For long I have been waiting to try peanut chutney. They turned out really good and a change from the usual coconut chutney. Many say this chutney can be served with rice but never tried. If so, make sure the chutney should have a thick consistency. Peanut chutney makes gret accompainment to idlies, dosa, upma and with rice too.

INGREDIENTS.

1/2 Cup Peanuts.

1 Chopped Shallots.

2 tbsp Grated Coconut.

1 Dried Red chilli.

1 tsp Tamarind paste.

Pinch of Hing.

Salt to taste.

SEASONING.

1/2 tsp Oil.

1/2 tsp Mustard seeds.

1/4 tsp Jeera.

1 tsp Urad dal.

4 to 5 Curry leaves.

METHOD.

In a pan dry roast peanuts for about 10 minutes until you get the smell of peanuts. Make sure it should be well roasted under low flame. Allow them to cool and remove its skin later.

Add oil in a pan and saute onions, red chillies, and hing with a pinch of salt. Allow this mixture to cool.

Later grind the roasted peanuts, onion mixture, grated coconut and tamarind paste in a blender till it turns into a smooth paste. Water can be added accordingly. Trasnfer the chutney into a bowl.

Meanwhile in another pan heat oil. Throw in mustard seeds, jeera, urad dal and curry leaves and drop it on the chutney.

Ready to serve with idlies or dosa.

Enjoy!!