Quick Peanut Chutney Recipe in 6 Steps | Best with Idli & Dosa

Ingredients

1 cup roasted peanuts 2-3 green chilies 1 small garlic clove ½ cup water 1 tbsp oil ½ tsp mustard seeds 1 dried red chili 1 tbsp tamarind paste (or lemon juice) Few curry leaves Salt to taste

Step 1

Add the roasted peanuts, green chilies, garlic, tamarind paste and salt to a blender.

Step 2

Make a coarse paste. If needed, scrape the sides and mix well.

Step 3

Slowly add water and blend again till smooth. The chutney should be thick, but pourable. Add water in small amounts to avoid making it too thin.

Step 4

Heat oil in a small pan. Add mustard seeds and let them crackle. Then, add curry leaves and dried red chilies.

Step 5

Fry for a few seconds till aromatic. Pour this tempering over the chutney and mix it well.

Step 6

Put the chutney in a serving bowl. It tastes great with dosa, idli, vada, or as a sandwich spread. Store any extra chutney in an airtight container in the fridge for up to three days.