Spicy chutneys are an integral part of South Indian breakfasts. The recipe for this peanut chutney is super quick and easy.
By Sowmya Dinavahi
South Indian breakfasts are incomplete without chutneys. Freshly ground chutney with hot tempering adds a unique taste to Soft idlis , Crispy Dosas, Pongal, Pesarattu etc. I remember having hot breakfast every morning made by mom, I was brought up like that with hot hot foods always. Coming to the recipe, peanut chutney is my favorite chutney which I make often at home. Its very quick and easy to make.
- 1 Cup of Peanuts
- 7 Dry Red Chillies (Change according to your spice level)
- 1 Small Onion, finely sliced
- 1 Garlic clove,finely sliced
- Salt to taste
- 2 tsp of tamarind pulp
- 1-2 tsp of oil
- 1 tsp of Mustard seeds
- ½ tsp of Cumin seeds
- 1 tsp of Urad dal
- 2 Dry Red Chillies
- 5-6 Curry Leaves
- 1 tsp Oil
- Add a cup of peanuts to a pan and fry until it turns light brown and set aside.
- Heat some oil in a pan, Fry the sliced onions, crushed red chillies , sliced garlic cloves till brown and set aside. Let it cool completely.
- Place all ingredients with tamarind pulp, fried peanuts, salt in a blender and pulse until it forms a smooth paste with little water.
- Heat some oil in a pan, Add all the ingredients listed under tempering and fry for a minute in hot oil and pour over the chutney and serve.
Sowmya shares her culinary journey and passion for cooking and photography on her blog named 'Messy Kitchen Stories'. Her cooking style is mostly authentic South Indian cuisine and a little bit of Baking.She likes to cook anything and everything vegetarian. Mostly She tries to recreate the magic that her mom creates in her traditional South Indian dishes. Apart from that, If she loves something that she had outside, she cannot rest until she make it exactly the way she had it. She is a native from India but currently residing in Lincoln, NE with her husband.