Recipe for Onion Peanut Chutney
This is a tangy chutney made with onions and peanuts, and a few everyday Indian spices. This chutney can be paired with idlis and dosas.
Equipment
- Pan
- Mixer grinder
Ingredients
- 1 tbsp Sesame Oil
- 1 tsp Urad Dal (Black Gram without Skin)
- 1 tsp Chana Dal (Split Chickpea Lentils)
- 4 tbsp Peanuts
- 1 Medium Sized Onion; chopped
- 2-3 Garlic Cloves; Chopped
- 3-4 Dry Red Chillies
- 1 tsp Tamarind Pulp
- ⅓ tsp Turmeric Powder
- 1 tsp Salt
- 1 tbsp Grated Coconut
- Water; to adjust the chutney consistency
For Tempering
- 1 tbsp Sesame Oil
- 1 tsp Urad Dal (Black Gram without Skin)
- 5-6 Curry Leaves
- ⅓ tsp Asafoetida
- 1 Dry Red Chilli, broken
- 1 tbsp Finely chopped Coriander Leaves
Instructions
- Heat oil in a pan. On medium heat, fry urad dal and chana dal.
- Add peanuts and fry on low to medium heat till the peanuts lose all the rawness.
- Add onions and garlic and continue frying on medium heat till the onions turn translucent.
- Add dry red chillies and tamarind pulp and fry for 1-2 minutes.
- Add salt and turmeric powder and fry on low heat for another 1-2 minutes.
- Remove from heat and let the mixture cool.
- In a mixie jar, add grated coconut and the fried and cooled mixture.
- Grind. Add water and grind to a fine paste.
- Transfer to a serving bowl.
- For the tempering, heat oil in a pan. On medium heat, fry urad dal, curry leaves, dry red chillies, chopped coriander leaves and asafoetida.
- Fry till the urad dal changes colour to light brown.
- Add this tempering mix to the prepared chutney.
- Serve with idli/dosa.