Creamy Peanut Chutney

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16.11.12

{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }

 

Creamy Peanut Chutney

 

We are a great peanut loving family. We go through several kilos of peanuts every month. I buy raw peanuts from my organic store and dry roast half of them and store the remaining as it is. Raw ones get soaked and added to salads, they get cooked with lentils and greens for curries, stir-fried with veggies… dry roasted peanuts are added to regular rice dishes at home like ‘lemon rice’ or ‘tamarind rice’, made into jaggery sweetened plain peanut butter or my favorite chocolate peanut butter or they are simply eaten by itself. A handful of roasted peanuts and jaggery is my husband’s favorite snack.

 

Roasted Peanuts

 

A very recent addition to our ever expending peanut recipe collection is this peanut chutney! Ever since I tasted this I have been addicted to it. My husband fondly remembers this peanut chutney from his childhood as one of his favorites. He says back in his fathers village, every time they visited their grand parents, this chutney was made with the peanuts grown in their own fields.

 

Dry red chilies

 

Unlike other popular south Indian chutneys this does not use any coconut. It’s made only out of peanuts and some simple herbs and spices. It takes all of 5 minutes to make this, if you have roasted skinned peanuts on hand. Simply roast all the ingredients together for a few seconds and grind it into a smooth paste. With a quick tempering you are ready with one of the easiest chutneys ever! I like how you can play around with flavors in this with different spices and herbs of your choice. Make it spicy, sour or hot according to your taste. Though traditionally eaten with ragi balls, this creamy goodness is perfect with South Indian staples like Idlies and Dosas, hot Chapatis and the best of all, hot steamed Rice! If you skip the tempering (to avoid biting into whole spices) this chutney can also be a great dip or spread! Make this the star of your next party menu by serving it with crackers, breads or raw veggies. Water it down a little and you have a perfect peanutty salad dressing too!

Take a break from peanut butter and make yourself a bottle of peanut chutney! Spicy, creamy and SO GOOD!

 

Creamy Peanut Chutney

 

Notes:

I dry-roast and skin the peanuts at home but you can also use pre-roasted, skinned salted peanuts.

Use fresh lime juice instead of tamarind

Try onions instead of garlic and basil instead of curry leaves and corriander for a different take on this.

If you don’t have dry red chiles, use 1 or 2 tsps of chili flakes.

This chutney can be refrigerated for upto a week.

 

Creamy Peanut Chutney

 

Ingredients:

  • 1 cup roasted skinned peanuts (salted also works)
  • 4-5 dry red chilies
  • 3-4 cloves of garlic
  • a spring of fresh curry leaves
  • few springs of cilantro leaves
  • 1 inch piece of dried tamarind or 1 tbsp of tamarind paste
  • salt

Tempering

  • 1 tbsp coconut oil
  • 1/2 tsp black mustard seeds
  • a spring of curry leaves

 

Dry roast peanuts, chilies, garlic and tamarind just to get them warmed though. Combine the fresh herbs and sat and powder it all together in a blender. Slowly add water little by little and keep blending till you get a smooth paste. Transfer it to a serving bowl.

For the tempering, heat oil in a small pan, add the mustard seeds. When it starts to splutter, add the curry leaves and turn off the heat. Pour this hot tempering over the chutney and it’s read to serve.

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