Peanut Chutney Recipe

Ingredients

• 1 cup roasted peanuts
• 2 tbsp sesame seeds
• 2-3 dried red chilies
• 1 small onion, chopped
• 3 cloves garlic
• 1 inch piece ginger, chopped
• 2 tbsp tamarind paste
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup water
• 2 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 sprig curry leaves
• 1/4 tsp asafoetida

Instructions

1. Heat a dry pan over medium heat and toast sesame seeds until golden, about 2 minutes. Remove and set aside.
2. In the same pan, dry roast the red chilies until fragrant, about 1 minute. Remove and set aside.
3. Heat 1 tbsp oil in a pan and sauté onion, garlic, and ginger until softened, about 3-4 minutes.
4. In a blender or food processor, combine roasted peanuts, toasted sesame seeds, roasted chilies, sautéed onion mixture, tamarind paste, salt, and sugar.
5. Add water gradually and blend to a smooth paste. Add more water if needed for desired consistency.
6. Heat remaining oil in a small pan and add mustard seeds. When they start to pop, add cumin seeds and curry leaves.
7. Add asafoetida and immediately pour this tempering over the chutney.
8. Mix well and let cool to room temperature before serving.