1 tbsp Oil
1 cup Raw Peanuts
6 Curry Leaves
½ inch Ginger
3 Green Chilli
¼ Asafoetida
1.25 cups Water
Salt (as per requirement)
1
In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.
2
Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.
3
Once the peanuts are cooled, transfer them to a Blender Jar.
4
Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.
Tempering
5
In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.
6
Pour the tempering onto the chutney. Peanut Chutney is now ready.
Ingredients
1 tbsp Oil
1 cup Raw Peanuts
6 Curry Leaves
½ inch Ginger
3 Green Chilli
¼ Asafoetida
1.25 cups Water
Salt (as per requirement)