Since we always make dosas or idlis for breakfast, chutneys are a must and even though our regular ones are either simple ginger chutney or Tomato chutney, this peanut chutney is also our favourite.
It has a unique flavour, comes out thick even without coconut and lasts well for a day without spoiling. So I give it in my husband’s lunch box at work when he takes Idlis in it.
My kids also love this chutney and my two year old dips Idlis in it himself and licks the chutney clean. It’s his all time favourite.
Here’s sharing the recipe. It’s very easy with very few ingredients. Hope you all like it too. Happy and healthy cooking!
1 Cup Peanuts
1 medium sized Onion
3 to 4 Red chillies
1 tsp Oil
Salt to taste
1 tsp Oil
1/2 tsp Mustard seeds
Few curry leaves
A pinch of Hing/ Asafoetida
Step by step recipe:
1. Dry roast peanuts (without oil) in a pan on medium flame till they change colour and brown. Be careful not to burn it. Keep aside.
2. Fry onions and red chillies in 1 tsp Oil till the onions turn translucent. Allow it to cool.
3. Now grind the onions, red chillies with roasted peanuts, salt and water to a smooth paste. Pour into a bowl.
4. Now heat oil in a pan, splutter mustard seeds, add curry leaves and hing. Fry for few seconds and pour over the chutney.
* The peanuts should be roasted in medium flame till the rawness goes away and turns brown. Else the chutney will have a raw flavour. So make sure it’s roasted well.
* Hing in the seasoning gives a very good flavour. So don’t skip it.