This creamy, mildly sweet, spicy garlicky peanut chutney is a great alternative to the regular coconut-coriander chutney. Easy to make and ready in minutes, this versatile accompaniment tastes amazing with idli or dosa. It also tastes great with snacks like vada, bajji, etc.
I use the leftover chutney as a spread in sandwiches and they taste great! Next time, skip regular dip/spread and try this creamy peanut chutney instead!
Peanuts – ½ cup, roasted
Roasted Bengal gram – ¼ cup
Garlic – 2-3 large cloves
Tamarind extract – 1 tbsp
Dry red chilli – 4-5 or as per taste
Oil – 2 tsp
Mustard seeds – ½ tsp
Asafoetida or hing – a generous pinch
Curry leaves – 7-8
Salt to taste
- Heat a small pan and add 1 tsp oil. Add garlic cloves and saute until they are golden
- Take off from heat and grind it with peanut, roasted bengal gram, tamarind extract, dry red chilli, salt and some water
- To prepare the tempering, heat 1 tsp oil and add mustard seeds. Once it crackles, add curry leaves and hing. Saute for a few seconds and turn off the flame
- Pour the tempering onto the chutney and serve