Slightly spicy and a little tangy with a hint of sweetness this peanut chutney is a great make ahead recipe. It is quick and easy plus high in protein, because of the peanuts, lentil and sesame seeds that go into it. If you are wondering what in the world you’d use peanut chutney with, I have an idli recipe coming up next week. It is a south Indian condiment that tastes great with idli, dosa, appe, vada, uttapam. Though, you could also use this as a spread for sandwiches and wraps.
The recipe is really simple and those who make chutneys all the time would find it easy breezy. The main ingredient peanut is blended into a coarse paste with some roasted chana daal, sesame seeds, and dried chilies. A little tamarind is added to make it slightly tangy. Roasted chana daal is available In Indian grocery stores, as Dalia daal . It has a crispy texture and a mild nutty taste. Roasted chana daal can be eaten as a quick snack. However, if you have difficulty finding dalia daal, just omit it, no big deal. There are many variations of peanut chutney. Some make it with just peanuts, while others add coconut or dalia daal. It’s a delicious and versatile chutney no matter how you make it.
A south Indian condiment for dosas and idli, can be used as a spread for sandwiches and wraps.
Ingredients
- 1/2 cup peanuts
- 1/4 cup dalia daal (roasted split gram)
- 1 tbsp sesame seeds
- 2 green chili
- 1/2 " piece ginger
- Salt to taste
- 4 tsp oil
- 8-10 curry leaves
- 20 g seedless tamarind
- 1/2 cup + water
- 1/4 tsp mustard seeds
Instructions
- Soak tamarind in 1/3 cup warm water for 10-15 minutes. Strain the pulp through a mesh strainer, pressing it with back of spoon.
- Heat 2 tsp oil in a pan.
- Fry the peanuts on a low flame.
- Add half the curry leaves. Fry for a minute. Then add roasted chana daal, sesame seeds and green chilies.
- Fry until aromatic. Take care not to brown them.
- Let the mixture cool a bit but still warm.
- Blend with ginger, salt and tamarind juice. Add water if required.
- Scoop the chutney in a bowl.
- For tempering, fry the remaining 2 tsp oil in a small pan.
- Add mustard seeds, and the remaining curry leaves, as it crackles turn off the flame.
- Pour the tempering over the chutney, mix before serving.
Angie@Angie's Recipes
What a creamy and delicious dip! Love those aromatic spices.
Vicki Bensinger
This sounds so flavorful and with the addition of curry leaves I’m sure it’s heavenly. Spread onto bread or used as a dip, I think I’d be happy!
Emma - Bake Then Eat
I bet this dip tastes heavenly!