Peanut Chutney

Ingredients

• - 1 cup roasted peanuts
• - 2 tbsp roasted chana dal
• - 2 green chillies
• - 1/2 inch ginger
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1 dried red chilli
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Remove skins: Rub the cooled peanuts between your palms over a bowl. Blow the skins away or use a fan.
3. Dry roast chillies: In the same pan dry roast 3-4 dried red chillies 1 minute. Remove.
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. Blend peanuts first: Add de-skinned peanuts to a blender and pulse to a coarse powder first — before adding liquid.
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. Adjust consistency: Peanut chutney should be spreadable — add more water if too thick.
8. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
9. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.
10. Serve: Peanut chutney should be creamy and nutty. Serve with dosa, idli or rice.