Peanut chutney is a traditional Indian condiment that can be used for any meal.
Peanut chutney is an used as an accompaniment for rice dishes or as a dipping sauce for Indian dishes including upma, pongal, pesarattu, dosa, and vada. Peanut chutney, however, can be used as a dipping sauce for virtually anything. Vegetables, pita breads, toast, chips, bread rolls and even rice balls can be dunked into . The key to making a proper peanut chutney is having the right Indian spices and curry leaves which can be difficult to find in American grocery stores.
Instructions
1. Place 1 cup peanuts in a hot skillet over medium heat. Do not add any oil to the pan; the peanuts must dry roast for 10 to 15 minutes or until the brown skins begin to flake off. Allow peanuts to cool and pinch off the skins using your fingers. Set .
2. Heat 1 tbsp. vegetable oil in a heavy duty skillet over high heat until it begins to smoke. Add the five red chilies, one small diced onion and one diced garlic clove. Saut e them until they are browned and glistening. Set this mixture aside to cool.
3. Heat 1 tsp. vegetable oil in the same skillet and add 1 tsp each of mustard seeds, cumin, urad dal and five if you can find them. Heat the spice mixture, known as popu, until the seeds start to pop and the dal changes to a golden color. Remove from them from heat and set them aside.
4. Combine roasted peanuts, saut ed chilies, onion and garlic, 1 tsp. tamarind paste, ½ tsp. salt and 2 tbsp. water in a food processor. Grind the mixture until a smooth paste is formed. If you want a liquid chutney that can be used for dipping, add an additional 1/2 to 3/4 cup water and blend.
5. Pour the chutney into a bowl and stir in the popu mixture. Stir thoroughly and serve with with rice, flat bread, vegetables or anything you have lying around that can be dipped.
Tags: curry leaves, dipping sauce, Indian condiment, Peanut chutney, skillet over, , them aside