Peanut Chutney Recipe (Quick & Easy)
This naturally vegan peanut chutney recipe is quick and easy. Somewhat spicy and somewhat tangy, this nutty chutney makes such a great condiment for your savory and spicy dishes!!
Equipment
- 1 Non-stick Pan
- 1 Mixer Grinder
Ingredients
FOR PEANUT CHUTNEY
- 1 Cup Dry Roasted Peanuts
- 1 TBSP. Oil
- 3 to 4 Fresh Red Chilies You can use more or less depending on your preference
- 2 Inches Tamarind
- 3 Cloves Garlic
- 1 TBSP Fresh or Dry Coconut Optional
- 1 TBSP Salt You can use more or less depending on your taste
FOR SEASONING
- 1 Sprig Curry Leaves
- 1 Red chili Dry
- 1 TSP Cumin
- 1 TBSP Oil
Instructions
ROAST THE PEANUTS WITH GARLIC
- Heat oil in a non-stick pan
- Add the chilies, tamarind and garlic. Fry them in low heat for 2 to 3 minutes. Make sure to turn down the heat to very low so that, the garlics don't burn
- Add the dry roasted peanuts and salt. Dry for few more minutes. 4 to 5 minutes - again on low heat
- Turn off the gas and let the peanut mixture for the chutney cool down
GRIND THE PEANUT MIXTURE INTO A PASTE
- Grind the peanut mixture into a paste in a mixer-grinder. Careful about the amount of water you use. Start with 2 to 3 tbsps of water and add more if think it needs more water. The texture shouldn't be very runny.
SEASON THE PEANUT CHUTNEY
- Heat another tbsp oil in a non-stick pan. Once the oil is hot, add the cumin, chili and curry leaves. Once the curry leaves start to crisp up, turn off the gas and add the seasoning/tempering to the peanut chutney