Peanut and Onion Chutney

Peanut and Onion Chutney is very quick, simple, yet flavorful chutney and a perfect combination with South-Indian breakfast like Dosa, Upma or Idlies. The chutney has a unique nutty, sweet taste as we use peanuts and onions. This is perfect for people who do not like coconut chutney.

You can also combine this with Parathas for a change. I usually serve this chutney with Pesarattu. I also serve it with Ragi rotti and Akki rotti or even Avrekalu Rotti.

Preparation time: 5 minutes

Cooking time: 10 minutes

Serves: 3-4 people

Ingredients Quantity Peanuts ½ cup Oil 1 tbsp. Onion ½ cup or 1 large Garlic 2 cloves Red Chili Whole 1 Green Chilies 2 or 3 Tamarind juice 1 tsp Jaggery ½ tsp(optional) Salt To taste For Seasoning Oil 1 tsp Mustard Seeds ½ tsp Cumin Seeds ½ tsp Red Chili Whole 1 Asafoetida a pinch Curry Leaves 5-6 leaves Urad Dal ½ tsp

Method

In a pan dry roast peanuts till they turn golden brown and peel them. Keep aside.

In the same pan add oil, when it is hot, add in the red chilies, garlic and fry for 10 secs. Add in onion and cook till they are soft. Add pinch of salt just to cook onions faster. Cook for 3 mins on low flame with lid covered. Set aside in a bowl to cool down.

Add the onion mixture, peanuts, salt, jaggery (optional), tamarind into the blender jar and blend till smooth. Remove it from jar set it aside.

Heat oil in a small wok (tadka pan), when hot, add mustard seeds, allow it to splutter, add in cumin seeds, urad dal and fry for 10 secs. When they start to sizzle and change color add red chili, curry leaves stir once. Add asafoetida and turn of the heat. Let it stand for 30 seconds then add it to the chutney. Serve with dosa, idli or upma.