Peanut Chutney

November 10, 2014

Peanut Chutney - kvalifood.com

A South Indian peanut chutney (palli chutney) made by roasting raw peanuts with chilies, garlic, and curry leaves, then grinding everything into a smooth paste. It is the go-to accompaniment for dosa, idli, and vada, and keeps well for a couple of days in the fridge.

Makes ca. 3/4 cup

Ingredients

Chutney

80 g raw peanuts
1 tbsp oil
2-3 dried red chilies (or 2 green chilies)
1-2 cloves garlic
10-12 curry leaves
1 tbsp chana dal (or urad dal), optional
1/4 tsp salt, to taste
1 tsp tamarind paste (optional)
1/2 to 3/4 cup water

Tempering (optional)

1 tsp oil
1/4 tsp mustard seeds
1/8 tsp asafoetida (hing)
1 dried red chili
5-6 curry leaves

Directions

If using dal, heat the oil in a pan over medium heat. Fry the dal until golden, about 2 minutes. Remove and set aside.

In the same pan, add the peanuts and roast on medium-low heat, stirring often, until golden and aromatic – about 4-5 minutes. The nut inside should be lightly golden, not just the skin.

Add the chilies, garlic, and curry leaves. Fry 1 minute.

Remove from heat and cool to room temperature.

Transfer everything to a blender. Add the salt, tamarind paste (if using), and water. Blend to a smooth consistency, adding water gradually.

Taste and adjust salt, chili, and tamarind.

For the tempering: heat 1 tsp oil, add mustard seeds until they pop, then add the asafoetida, dried chili, and curry leaves. Pour over the chutney.

Serve with dosa, idli, vada, or uttapam.

Notes

Peanuts must be roasted until the nut itself (not just the skin) turns golden. This develops the signature flavor.
Cool ingredients completely before grinding to prevent the chutney from becoming oily.
The chutney should be smooth but pourable, not a thick paste. Add water gradually.
Tamarind adds tang. Skip for a cleaner, purely nutty flavor.
Stores refrigerated 2-3 days. Best fresh.