One of the reasons why this chutney is my favorite especially with idlis is because I love peanuts very much 🙂
We generally have typical Indian breakfasts like idli, dosa, lemon rice, poha and parathas for the weekends. Peanut chutney can be made very quickly, it tastes heavenly and reminds us of our days in India. I prefer my chutneys with tempering so I add it at the end , so that I have the crunch of garlic and urad dal with every bite i take. Unlike coconut chutney , peanut chutney can be stored in the fridge for 3-5 days ,when ever I make any other snacks in the weekdays I serve them with the peanut chutney.
I hope you enjoy the recipe 🙂
Here are the ingredients and the recipe details.
- 1 cup Peanuts
- 3 Tomatoes
- 3 Green chilies
- 1 tbsp Cumin seeds
- 1 sprig Curry leaves
- 1 tbsp Tamarind
- 1 tsp Mustard seeds
- 3 cloves Garlic
- 3 tbsp Oil
- 3 tbsp Sesame seeds
- Salt for taste
- Water as required
- In a pan dry roast the peanuts and, as the sesame seeds tend to crackle on heat add them after 2-3 min and close the lid. Once roasted set it aside .
- In another pan add 1 tbsp oil and saute half tbsp cumin seeds, tamarind and slit green chilies. Saute for 2 min.
- Add diced tomatoes, salt and cook on medium heat until it becomes soft.
- Once the mixture cools down , add peanuts, sesame seeds and tomato mixture to a blender and blend well . Add some water if necessary.
- Transfer the chutney to a bowl.
- For the tempering , in a small pan heat 2 tbsp oil , add finely chopped garlic and urad dal. Once the they start to become brown add half tbsp cumin seeds, mustard seeds and curry leaves.
- Mix the tempering to the bowl of chutney.
- Serve it with idli, dosa, uttapam , vada, pakoras.
- Also check Tomato mint chutney .
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Try out some of the recipes on my blog and tell me what recipes you would like to be featured. I would love to hear comments and suggestions from you 🙂