Indian cuisine · Salads & Mezze

Peanut Chutney

Roasted peanuts ground creamy with tamarind and chili, finished with mustard seed and curry leaf tempering.

Ingredients · for 4 servings

• 200 g peanuts (raw, unsalted)
• 3 dried chilies
• 2 garlic cloves
• 1 tbsp tamarind paste
• 1 tsp black mustard seeds
• 1 tsp urad dal (split black lentils)
• 10 curry leaves
• 3 tbsp oil
• Salt

Instructions

1. Roast the peanuts in a dry pan over medium heat for 6–8 min., stirring constantly, until the skins split and the kernels are mottled brown.
2. Let the nuts cool and rub between your palms to loosen the skins; blow or sieve them away.
3. Heat 1 tbsp oil and toast the dried chilies with the garlic for 1 min. until the chilies are dark and brittle.
4. Grind the peanuts, chilies, garlic, tamarind paste, salt and 150 ml warm water in a food processor to a smooth, thick cream – the consistency should resemble hummus.
5. Heat the remaining oil until very hot, toast the mustard seeds and urad dal for 30 sec. until the seeds pop and the dal is golden brown, then add the curry leaves.
6. Pour the tempering over the chutney, stir in and serve fresh with dosa, idli or rice.