Peanut Chutney

Method

1. 1

   Roast peanuts: Heat a dry pan on medium. Add 1 cup raw peanuts and roast 6-8 minutes stirring constantly until golden brown and skins start peeling. Cool completely.

2. 2

   Remove skins: Rub the cooled peanuts between your palms over a bowl. Blow the skins away or use a fan.

3. 3

   Dry roast chillies: In the same pan dry roast 3-4 dried red chillies 1 minute. Remove.

4. 4

   Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots, 3 garlic cloves and roasted chillies 3-4 minutes until golden. Cool.

5. 5

   Blend peanuts first: Add de-skinned peanuts to a blender and pulse to a coarse powder first — before adding liquid.

6. 6

   Add remaining ingredients: Add fried shallots, garlic, chillies, a tiny piece of tamarind, salt and 4-5 tbsp water. Blend to a smooth creamy paste.

7. 7

   Adjust consistency: Peanut chutney should be spreadable — add more water if too thick.

8. 8

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

9. 9

   Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.

10. 10

    Serve: Peanut chutney should be creamy and nutty. Serve with dosa, idli or rice.