South indian breakfasts are incomplete without chutneys. Freshly ground chutney with hot tempering adds a unique taste to Soft idlis , Crispy Dosas, Pongal, Pesarattu etc. I remember having hot breakfast every morning made by mom, I was brought up like that with hot hot foods always. Coming to the recipe, Peanut chutney is my favorite chutney which I make often at home. Its very quick and easy to make.
- 1 Cup of Peanuts
- 7 Dry Red Chillies (Change according to your spice level)
- 1 Small Onion, finely sliced
- 1 Garlic clove,finely sliced
- Salt to taste
- 2 tsp of tamarind pulp
- 1-2 tsp of oil
- 1 tsp of Mustard seeds
- 1/2 tsp of Cumin seeds
- 1 tsp of Urad dal
- 2 Dry Red Chillies
- 5-6 Curry Leaves
- 1 tsp Oil
- Add a cup of peanuts to a pan and fry until it turns light brown and set aside.
- Heat some oil in a pan, Fry the sliced onions, crushed red chillies , sliced garlic cloves till brown and set aside. Let it cool completely.
- Place all ingredients with tamarind pulp, fried peanuts, salt in a blender and pulse until it forms a smooth paste with little water.
- Heat some oil in a pan, Add all the ingredients listed under tempering and fry for a minute in hot oil and pour over the chutney and serve.