Onion and Peanut Chutney
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This simple and quick Onion and Peanut Chutney is a flavorful accompaniment for dosa, idlis, or even mixed with rice.
Ingredients
- 1 big red onion, chopped
- 1 handful of roasted peanuts, husk free
- 3-4 spicy dried red chilies
- 1 tsp (5 ml) sesame oil
For tempering
- a pinch of asafetida
- 1/4 tsp mustard seeds
- Fresh curry leaves
- 1 tsp (5 ml) sesame oil
Instructions
- In a wok, kadai, or frying pan, heat 1 tsp of sesame oil over medium heat.
- Add the chopped red onion, roasted peanuts, and dried red chilies to the pan.
- Cook for about 5 minutes, stirring occasionally, until the onions become translucent.
- Remove from heat and allow the mixture to cool slightly.
- Transfer the cooled mixture to a grinder or food processor and grind to a smooth paste.
- In the same pan, heat another 1 tsp of sesame oil for tempering.
- Add a pinch of asafetida, 1/4 tsp mustard seeds, and fresh curry leaves to the hot oil.
- Once the mustard seeds start to splutter, pour the tempering over the ground chutney.
- Mix well and serve with idlis, dosas, rice, or chapatis.
Notes
- This chutney pairs well with South Indian dishes like dosa and idli.
- It can also be mixed with rice for a quick meal.
- Store in an airtight container in the refrigerator for up to a week.
- Adjust the number of chilies based on your spice preference.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4 grams
- Sodium: 150 mg
- Fat: 10 grams
- Carbohydrates: 12 grams
- Fiber: 3 grams
- Protein: 4 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
What is the tempering step (tadka) and why does the recipe finish with it?
Tempering — called tadka in Indian cooking — involves briefly frying whole spices and aromatics in hot oil until they bloom, then pouring that fragrant oil over the finished dish. Here, mustard seeds, asafetida, and fresh curry leaves are fried in 1 tsp sesame oil until the seeds splutter, then poured hot over the ground chutney. This final step adds layers of flavor and aroma that aren’t achievable by cooking the spices into the chutney itself.
How spicy is this chutney, and can I adjust the heat?
The heat comes from 3–4 dried spicy red chilies. The notes say to adjust the number of chilies based on your spice preference — use 3 for moderate heat or push to 4 for more fire. The chutney pairs with dosa, idli, or rice, so the heat level is somewhat a matter of what you’re serving it with.
