Peanut Chutney is our favorite accompaniment with Idlis and Dosa.
If using raw peanuts dry roast them in a pan for 5-6 minutes. Remove the skin off of peanuts (optional)
Blend peanuts, green chillies, one red chiii, cilantro, Jeera (cumin), garlic cloves, salt, tamarind paste or juice from half of lemon (or 1 tablespoon) with water in a high powered blender for 1-2 minutes.
Dry roast ¼ tsp mustard seeds, ½ tsp urad dal, ½ tsp chana dal, 6 curry leaves and 1 red chili for 1-2 minutes. Add this tempered mix to the chutney.
|1 cup raw peanuts or dry roasted peanuts|
|3 green chillies|
|1 red chillies|
|1 Tablespoon Cilantro, chopped|
|1/2 teaspoon Jeera (Cumin)|
|3/4 to 1 cup of water|
|2 garlic cloves|
|1/2 teaspoon salt|
|1/2 teaspoon tamarind paste or juice from half of lemon (or 1 Tablespoon)|
|1/4 teaspoon mustard seeds|
|1/2 teaspoon urad dal (black gram)|
|1/2 teaspoon chana dal (yellow split peas)|
|6 curry leaves|
|1 red chili|