I hardly need to say this but I love peanut chutneys. I am always experimenting newer ways of making delicious chutneys by incorporating peanuts. Last week it was frightfully hot around here and we were enjoying only cool meals every evening. The day I made my Creamy Cucumber Curd Rice recipe, I also made this simple yet yummy chutney to go with it. Perfect combo - they simply tastes superb together.
More Peanut Chutney Recipes @ Annarasa:
Moongphali ki Chatni | Peanut Chutney
Tamatar Moongphali Chatni | Tomato Peanut Chutney Ver. 2.0
Tamatar Moongphali Pachadi | Tomato Peanut Chutney Ver 1.0
1 cup peanuts
1/2 cup cilantro
1 tsp (imli) tamarind pulp
Salt to taste
4 (saboot lal mirch) red chilies
1/2 tsp (zeera powder) roasted cumin powder
1/4 tsp gur (jaggery)
1 tsp oil
2 green chilies, chopped
1/2 tsp hing (asafoetida)
1/2 tsp(rai) mustard seeds
6 (kari patta) curry leaves
- Roast the peanut until they begin to brown. Cool completely and the gently rub them between the palms of your hands to remove their skin.
- Chop the cilantro, break the red chilies.
- Place the peanuts, cilantro, tamarind pulp, chilies, cumin powder, and jaggery in a blender and grind to a fine paste. You may need a couple of teaspoons of water to achieve this consistency.
- Add salt to taste and give it one last spin. Remove the chutney into a bowl.
- Prepare the tempering by heating the oil in a small pan. Add the asafoetida, then the mustard seeds.
- When they begin to pop, reduce the heat to medium, add the green chilies and curry leaves.
- Turn off the heat. Gently pour this over the chutney. Mix in with a spoon.
Like this recipe. Tried it. Leave me a comment:)
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