Start by heating oil in a pan over medium heat.
Add cumin and black gram, and sauté for one minute.
Next, add shallots and continue to sauté for an additional minute.
Then, add garlic cloves and cook until the shallots turn translucent.
Add dry red chilies and tamarind, and sauté for one more minute.
Add salt and asafoetida, mix well, and sauté for an additional minute.
Remove the pan from heat, transfer the mixture to a bowl and let it cool.
In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.
Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.
Add dry red chilies and curry leaves, and mix quickly.
Pour the tempering over the chutney and mix well.
The peanut chutney is now ready to serve.
Ingredients
Directions
Start by heating oil in a pan over medium heat.
Add cumin and black gram, and sauté for one minute.
Next, add shallots and continue to sauté for an additional minute.
Then, add garlic cloves and cook until the shallots turn translucent.
Add dry red chilies and tamarind, and sauté for one more minute.
Add salt and asafoetida, mix well, and sauté for an additional minute.
Remove the pan from heat, transfer the mixture to a bowl and let it cool.
In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.
Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.
Add dry red chilies and curry leaves, and mix quickly.
Pour the tempering over the chutney and mix well.
The peanut chutney is now ready to serve.
Notes
FAQs
Q. What ingredients do I need to make peanut chutney?
A. You will need peanuts, cumin, black gram, shallots, garlic cloves, dry red chilies, tamarind, asafoetida, and salt.
Q. How do I roast the peanuts for the chutney?
A. To roast the peanuts, heat a pan over medium-high heat and add the peanuts. Stir constantly until they are golden brown and fragrant.
Q. Can I make the chutney in a blender or do I need a specific type of grinder?
A. You can make the chutney in a blender, but a traditional stone grinder will give you a smoother consistency.
Q. How much tamarind should I use in the chutney?
A. The amount of tamarind you use will depend on your personal taste. Start with a small amount, taste the chutney, and add more as needed.
Q. How long can I store the chutney in the refrigerator?
A. The chutney can be stored in an airtight container in the refrigerator for up to 5 days.
Q. Can I make peanut chutney with roasted or raw peanuts?
A. You can make peanut chutney with either roasted or raw peanuts, but roasting them will give the chutney a deeper flavor.