Peanut chutney

Introduction

A tantalising blend of roasted red peanuts, tamarind, and spices, Red Peanut Chutney is a quintessential accompaniment to South Indian cuisine, adding a spicy, tangy twist to idlis, dosas, and even rice dishes.

Ingredients:

• ½ cup (75g) roasted red / Pink peanuts
• ¼ cup (60g) grated tamarind pulp
• 2 tablespoons (30g) chopped onions
• 2 cloves garlic, finely chopped
• 1 dried red chilli, finely chopped (adjust to your spice preference)
• 1 teaspoon (5g) cumin seeds
• ½ teaspoon (2g) coriander powder
• ½ teaspoon (2g) turmeric powder
• ¼ teaspoon (1g) garam masala powder
• Salt to taste
• Oil for tempering
• Mustard seeds
• Urad dal
• Dry red chili
• Curry leaves

Instructions:

1. Roasting the Red Peanuts: In a pan over medium heat, dry roast the red peanuts until they are lightly browned and fragrant. Allow them to cool completely before transferring them to a blender or food processor.
2. Preparing the Chutney Base: Add the cooled roasted red peanuts, tamarind pulp, chopped onions, garlic, and dried red chili to the blender or food processor. Pulse until a coarse mixture is formed.
3. Adding Spices and Tempering: Transfer the chutney base to a bowl. In a separate pan, heat oil over medium heat. Add mustard seeds, urad dal, and dry red chili. Once the mustard seeds splutter and the urad dal turns golden brown, add curry leaves and let them sizzle for a few seconds. Pour the tempering over the chutney and mix well.
4. Seasoning and Adjusting Consistency: Add salt to taste and adjust the consistency of the chutney by adding a tablespoon or two of water if needed. The chutney should be thick but not dry.
5. Serving: Serve Red Peanut Chutney with idlis, dosas, or rice dishes. It can also be enjoyed as a snack or appetiser with some crispy crackers or vegetable sticks.

Tips:

• For a more intense flavour, soak the tamarind pulp in ½ cup (120ml) of hot water for 10 minutes, then strain and use the pulp.
• Adjust the amount of chilies according to your spice preference. For a spicier chutney, add more chilies; for a milder chutney, use fewer or omit them altogether.
• If you don't have fresh curry leaves, you can use dried curry leaves, but the flavour won't be as intense.

Variations:

• Add a tablespoon of grated coconut for a richer flavour and texture.
• Add a pinch of sugar or jaggery for a touch of sweetness.
• Use a combination of different types of dried chilies, such as Kashmiri chilies, for a variety of flavours and spice levels.