- Peanuts – 1.5 cup
- Red Chillies – 2
- Garlic – 3 cloves
- Fenugreek (methi) seeds – a pinch
- Onion – 1
- Tamarind paste– 1 tsp
- Cumin seeds – 1 tsp
- Oil – 2 tblsps
- Salt to taste
- Oil – 1 tblsp
- Sprig of curry leaves
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Red chillies – 2
- Heat 2 tblsps of oil, add peanuts and roast them for 2-3 mins. Keep the peanuts aside after roasting.
- In the same oil, add cumin seeds, methi seeds, red chillies and garlic cloves. After about a minute, add the onions and fry them till they become translucent.
- Add the peanuts and the fried ingredients in step (2) to a blender. Add tamarind paste and salt as required.
- Add water as needed based on how thick or diluted you want the chutney to be.
- Grind it into a smooth paste and pour the paste into a seperate bowl.
- Take a small sauce pan, add oil and then add mustard seeds. After the mustard seeds splutter, add urad dal, red chillies and curry leaves.
- Add the seasoning to the peanut paste in the bowl.
This peanut chutney goes well with Idli, dosa, garelu (vada), pesarattu.