Description
This simple and quick Onion and Peanut Chutney is a flavorful accompaniment for dosa, idlis, or even mixed with rice.
Ingredients
Scale
- 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