Groundnut Chutney Karnataka

Method

1. 1

   Roast peanuts: Dry roast 1 cup raw peanuts in a pan 6-8 minutes until golden and skins start peeling. Cool completely. Remove skins by rubbing between palms.

2. 2

   Dry roast chana dal: Roast 2 tbsp chana dal 3-4 minutes until golden. Cool.

3. 3

   Dry roast red chillies: Dry roast 3-4 dried red chillies 1 minute. Cool.

4. 4

   Fry garlic: Heat 1 tsp oil. Fry 4 garlic cloves until golden. Cool.

5. 5

   Blend: Add peanuts, chana dal, fried chillies and garlic, a tiny piece of tamarind and salt to a blender. Add 4-5 tbsp water. Blend to a creamy paste.

6. 6

   Adjust consistency: Add more water if too thick — peanut chutney should be spreadable.

7. 7

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal, dried red chilli and curry leaves.

8. 8

   Pour tempering: Pour sizzling tempering over the chutney.

9. 9

   Adjust: Taste and add salt.

10. 10

    Serve: Karnataka groundnut chutney has a robust roasted peanut flavour with garlic. Serve with akki roti, dosa or neer dosa.