Peanut Chutney,Palli Chutney
Peanut chutney- A tangy delicious roasted peanuts and red chili chutney
Prep Time10 mins
Cook Time10 mins
- 1.5 cup Peanuts / Moongphali
- 8 Whole Kashmiri red chilies
- 1.5 inch Tamarind / Imli
- to taste Salt / Namak
- 1.5 inch Ginger / Adrak
- 1 tsp Mustard Seeds / Rai *
- pich Asafoetida / Hing powder
- 10 Curry Leaves / Kadi Patta
- 1 tsp White Lentils / Urad ki dal (dhuli)
- 1.5 tsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
In a small bowl add 1/2 cup water and soak the tamarind , when it become soft ,mash it and discard the seeds and keep aside the pulp.
Take a wide pan and add 2 tsp oil in the pan and add add the peanuts in the pan and roast for few minutes on low heat till they are roasted well and become slight dark in colour or few start crackling.if you over roast the peanuts then they will taste bitter and if not roasted well then the chutney taste raw.so roast carefully.
Remove the roasted peanuts from the pan and keep aside.
Now add 1.5 tsp oil and the whole red chilies in the same pan and roast for few minutes on low heat till they are roasted well and slightly change the colour.
Let the peanuts and chilies cool down and come to room temperature.
Add the roasted chilies, peanuts ,tamarind pulp,salt and some water and grind to make a smooth paste.
Remove the ground chutney in a bowl .
Heat oil in a pan and add mustard seeds , cumin seeds and the white urad daal and let it crackle .
Now add asafoetida and the curry leaves and saute for few seconds.
Add the tempering in the chutney and mix well,
Serve this chutney with idli, dosa,vada or any snack of your choice.
If dried red chilies are not available then you can add fresh green chilies or kashmiri red chili powder / chili powder in this chutney but then the colour will not be bright red .