Peanut Chutney

I learnt this chutney only after marriage. We usually pair Idly with coconut chutney, tomato thokku or sambhar. One day I got bored of all these and surfed in net for new chutney recipe and landed up in this chutney. We usually find it difficult to empty peanuts so I instantly liked the idea of making chutney  :). Did some minor variation according to our taste preference. Hope it helps you also!

Peanut Chutney

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 15 mins Cook time: 5 mins Servings: 4

Ingredients Peanut/Verkadalai 1/4 cup Grated coconut 2-3 Tsp Channa dal 1 Tsp Ginger 1 inch piece Green Chili 3 medium sized Tamarind A small pinch Salt 1/2 Tsp flat To Temper Oil 1 Tsp Mustard 1/2 Tsp Curry leaves 1 spring Asafetida A generous pinch Preparation     1.     Soak tamarind in little hot water for 10 minutes. Chop the green chilli, ginger and coconut. Dry roast the peanuts for 2-3 minutes, cool down and discard their skin.

Method             1.     In pan add oil and roast the channa dal for 2-3 minutes in medium flame. Once the dal turns golden brown switch off and add this to mixer along with peanuts, ginger, green chili, coconut, tamarind and salt. Add water little by little and grind to a smooth paste. Temper with ingredients mentioned.     2. Enjoy with hot idly/dosa. Goes well with paniyaram too!!                                         Notes

·         You can use the skin less peanuts and make the process more easier.      ·         First grind to a smooth paste by adding little water. Then you can add more water according to your desired consistency.       ·         You can chop coconut to small chunks instead of grating. But make sure you don't add big pieces as they won't get ground.

I personally love to pair idly along with this chutney and idly podi :) !!!