Today I have a very simple and tasty chutney that is a great accompaniment for idlis and dosas. These comes as handy when I run out of coconut to make chutneys and its always a hit with my family. I saw this recipe on a TV show long back and had bookmarked it and I am glad I did so…Hope you all will try this chutney and enjoy it as much as we all did..
1. Peanuts/ground nuts ¾ cups( you can use roasted peanuts too)
2. Shallots 2 nos, thinly sliced
3. Garlic pods 5 pods
4. Dry red chilly 3 nos or more to your preference (you can also use green chilly instead of red)
5. Tamarind a gooseberry size, soaked in ¼ cup water
6. Salt as needed
7. Mustard seeds ½ tsp
8. Curry leaves a few
9. Asafetida powder a few pinches
10. Oil 2 tsp
- Dry roast the peanuts, if using unroasted and rub within your palm to remove skin. Set aside to cool.
- Heat 1 tsp oil in a pan and saute sliced shallots, garlic and dry red chilly or green chilly until shallots are slightly browned. Remove from flame and allow to cool.
- When cooled, transfer to a blender jar along with salt and soaked tamarind with water. Grind to a smooth paste adding more water as necessary to get a smooth consistency. Transfer to a serving bowl.
- Now heat rest of the oil and splutter mustard seeds and curry leaves. Add the asafetida and pour over the chutney. Serve with idli or dosas..