Hara Dhania Moongphali ki Chatni | Cilantro Peanut Chutney

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

Ingredients:
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)

To Temper:
1 tsp oil
2 green chilies, chopped
1/2 tsp hing (asafoetida)
1/2 tsp(rai) mustard seeds
6 (kari patta) curry leaves

Method:

1. 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.
2. Chop the cilantro, break the red chilies. 
3. 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.
4. Add salt to taste and give it one last spin. Remove the chutney into a bowl.
5. Prepare the tempering by heating the oil in a small pan. Add the asafoetida, then the mustard seeds.
6. When they begin to pop, reduce the heat to medium, add the green chilies and curry leaves.
7. Turn off the heat. Gently pour this over the chutney. Mix in with a spoon.

Vegan Recipe

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