Peanut chutney is a fantastic accompaniment for various South Indian dishes like dosa, idli, uttapam, and even as a side dish for rice. It's known for its nutty, slightly spicy, and tangy flavor.
1 cup roasted peanuts
2-3 green chilies (adjust to taste)
1 small onion, roughly chopped
2-3 cloves of garlic (optional)
A small piece of tamarind or 1 teaspoon tamarind paste (adjust to taste)
Salt to taste
Water, as needed
Matratva Cold-pressed groundnut oil (for tempering)
1/2 teaspoon mustard seeds
A pinch of asafoetida (hing)
Curry leaves (a few)
Roast the Peanuts: Dry roast the peanuts in a pan until they become lightly browned and aromatic. Allow them to cool.
Blend the Chutney: In a blender or food processor, combine the roasted peanuts, green chilies, chopped onion, garlic (if using), tamarind, and salt. Add a little water and blend until you get a smooth and thick paste. Adjust the consistency with more water if needed.
Tempering: In a small pan, heat a teaspoon of Matratva cold-pressed groundnut oil. Add mustard seeds and let them splutter. Add a pinch of asafoetida and curry leaves, sauté for a few seconds, and then pour this tempering over the peanut chutney.
Serve: Mix the tempering well into the chutney. Your peanut chutney is ready to be served.