Groundnut Chutney Karnataka

Ingredients

• - roasted peanuts
• - Oil or ghee as required
• - Spices as required
• - Salt to taste

Method

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. Dry roast chana dal: Roast 2 tbsp chana dal 3-4 minutes until golden. Cool.
3. Dry roast red chillies: Dry roast 3-4 dried red chillies 1 minute. Cool.
4. Fry garlic: Heat 1 tsp oil. Fry 4 garlic cloves until golden. Cool.
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. Adjust consistency: Add more water if too thick — peanut chutney should be spreadable.
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. Pour tempering: Pour sizzling tempering over the chutney.
9. Adjust: Taste and add salt.
10. Serve: Karnataka groundnut chutney has a robust roasted peanut flavour with garlic. Serve with akki roti, dosa or neer dosa.