Peanut Chutney

#28 Recipe of Peanut Chutney

Ingredients:

1. 1 cup peanut
2. 2 onions – finely chopped
3. 2 tomatoes – finely chopped
4. 1 garlic clove – finely chopped
5. Salt – add to taste
6. 5 -6 Green thai chilli – finely chopped
7. Cilantro, finely chopped – 2 tablespoon
8. Tamarind paste – 2 tablespoon (take 2 tablespoon tamarind paste and dissolve in ½ cup water)
9. Oil – 1 tablespoon for sautéed onions and 1 tablespoon for tadka
10. 3-4 Red chilli whole
11. 5-6 curry leaves
12. 1 tablespoon Mustard seeds

Jai Ho Checklist:

1. Peanut – check in aisle 3
2. Salt, tamarind concentrate –  check in aisle 2
3. Thai chilli,curry leaves – check refrigerated section
4. Red chilli whole,mustard seeds – check in aisle 2
5. Vegetable oil – check in aisle 6

Method:

1. Roast the peanut on the pan without oil on slow heat until they turn brownish.
2. Now take a big skillet on medium heat and put 1 tablespoon oil. Add onions, garlic and tomato to it. Cover the skillet for 5 minutes and sautéed the onions. Let it cool a little.
3. Now grind the sautéed onions,thai chillies,peanuts,cilantro,salt in a blender together. Add tamarind water while blending to make sure the chutney does not become very thick. Grind it to fine consistency.

Method for Tadka:

1. Put 1 tablespoon oil in a skillet on medium heat. When the oil becomes hot add 1 tablespoon mustard seeds, 4-5 red chilli whole and 6 curry leaves. When they turn light brownish, mix the grinded peanut chutney with it. The chutney is now ready to serve.