Peanut Chutney recipe


  • 1 cup roasted and peeled peanuts
  • 1 small onion sliced
  • 3 dry red chillis, de-seeded
  • small lemon sized tamarind (soaked in warm water for 10 minutes)
  • 3 garlic flakes, crushed
  • salt to taste
  • 3/4 cup water
  • 1 tsp oil
  • For seasoning:
  • 1/2 mustard seeds
  • 1/2 split black gram dal
  • 8-10 curry leaves
  • 1/2 tsp oil

Cooking Instructions

Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds.
Add the sliced onions and saute further for 2-3 minutes on medium heat. Turn of heat and cool.
Grind the roasted peanuts, tamarind , sauteed onions and garlic along with salt and half a cup of water.
Heat oil in a pan for seasoning.
Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.
Add the curry leaves and turn off heat.
Pour over chutney

tamarind :- Large tropical seed pod with very tangy pulp that is eaten fresh or cooked with rice and fish or preserved for curries and chutneys

10 Mar 2011     1416 views     NON-Vegetarian       Dips n Sauces > Sauces

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