In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.
Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.
Once the peanuts are cooled, transfer them to a Blender Jar.
Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.
In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.
Pour the tempering onto the chutney. Peanut Chutney is now ready.
Ingredients
Directions
In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.
Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.
Once the peanuts are cooled, transfer them to a Blender Jar.
Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.
In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.
Pour the tempering onto the chutney. Peanut Chutney is now ready.