Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon oil (15 ml)
  • 1/2 cup peanuts (60 grams, raw peanuts)
  • 1 tablespoon chana dal
  • 1/2 teaspoon cumin seeds
  • 12 curry leaves
  • 1/2 inch ginger (roughly chopped)
  • 1 green chili (or to taste)
  • 1/2 teaspoon salt (or to taste)
  • 2 teaspoons tamarind concentrate
  • 1/2 cup + 2-3 tablespoons water (as needed to grind the chutney)
  • 1.5 teaspoons oil (1/2)
  • 1/4 teaspoon mustard seeds
  • pinch hing (asafoetida)
  • 4 curry leaves

Instruction

  • In a pan, heat 1 tablespoon oil and then add raw peanuts to the pan. Roast the peanuts on low heat for 3 to 4 minutes, stirring often. Remember to not brown them.
  • Add chana dal and cumin seeds and roast 2 more minutes on low heat, stirring often. If you want you can add sesame seeds at this point (I did not add any).
  • Add curry leaves and roast for 1 minute on low heat. Remove pan from heat. Remember to not brown the ingredients.
  • Let the chutney mixture cool down a bit and then transfer to a blender along with ginger, green chili, salt, tamarind concentrate and water.
  • Blend until well combined and you have a smooth chutney. Transfer it to a bowl.
  • To make tadka, heat 1.5 teaspoons oil in a small pan. Once the oil is hot, add the mustard seeds and let them pop. Then add hing and curry leaves. Stir and turn off heat.
  • Pour tadka over chutney and serve peanut chutney with idli or dosa.