Peanut Chutney

Making a no coconut chutney has become a fascination these days may be its easy because early mornings scraping coconut or deep frosting the coconut is a tedious task.

This one chutney is  easy to make and requires no coconut. I have adapted this recipe from Raks Kitchen and made a few changes in it.

We need :

• ¼ cup peanuts
• 2 tbsp roasted chana dal/bengal gram
• 1-2 green chili or 4-5 roasted dry red chilies
• ¼ inch ginger
• 12-15 curry leaves + a few for tempering
• 1 tsp oil
• 1 tsp mustard seeds
• a pinch of asafoetida/hing
• salt as required
• water as required

INSTRUCTIONS

1. Heat a pan.
2. Fry the peanuts on a low to medium flame for 3-4 minutes.
3. Add the curry leaves and fry for a minute.
4. Lastly add the roasted chana dal,& asafoetida and fry for 5 minutes more on a low flame.
5. Take care that you don't burn this mix, else the chutney will give a bitter taste and not taste good.
6. Let this mixture cool down.
7. Add in a grinder or a small blender or mixie jar along with ginger, red chilies(I used red chillies instead of green) and salt.
8. Pour little water and grind the peanut chutney to a very smooth consistency.
9. You can add more water of you want a little liquid consistency.
10. Now heat oil add in mustard seeds and when they splatter add curry leaves and temper over the chutney.
11. Serve peanut chutney with idli, dosa.

 Happy Cooking,