PEANUT CHUTNEY [without garlic and onion]

Best recipe for south indian style groundnut/ peanuts chutney that can be served with idli and dosa varities.  Today I am sharing a spicy and creamy version of peanut chutney which is without garlic and onion. This recipe needs very few ingredients and it has becomes my family favourite now. It is realyy easy, nutty, tasty and very creamy. There are a few different ways of making peanut chutney, this is one such variation. Made without coconut, the chutney is healthy and bursting with additional falvours from curry leaves, chillies and 2 kinds of lentils. It makes a great breakfast side dish or accompaniment and you can serve it with any South Indian delicacy like Dosa, Idli, Appe or Utthappam and enjoy your breakfast. You can serve it without tempering, but as I love the tempering, I always used to make it like this. 

📌📌 Watch the full video recipe here 📌📌

INGREDIENTS:

½ Cup Roasted Peanuts

1 tablespoon Oil ( see notes )
1 tablespoon Urad Dal

1 tablespoon Fresh Coconut 
4-5 Red Chillies

2 tablespoon Onion, chopped ( optional )

1 teaspoon Jaggery

½ teaspoon Cumin Seeds
4-5 Curry Leaves ( optional )
Small Tamarind Piece

Salt as per taste

Water to adjust the consistency of chutney 

For Tempering:
1 teaspoon Oil
¼ teaspoon Mustard Seeds
¼ teaspoon Urad Dal

1/4 teaspoon Chana Dal 
1-2 Dry Red Chilli
Few Curry Leaves
A pinch of Asafoetida

METHOD:
STEP 1 – Dry roast peanuts and then transfer it to another bowl and keep aside.
STEP 2 – Heat 1 tablespoon oil in a pan, add urad dal, chana dal, red chillies, curry leaves and cumin seeds. Roast all the ingredients for 1-2 minutes. 
STEP 3 – Switch off the flame and then add tamarind and roasted peanuts in it. Mix well and let it cool for sometime.

STEP 4 – Add all roasted ingredients, salt in a mixer pot. Add required water and blend it till smooth paste.

STEP 5 – Transfer it to another bowl.

STEP 6 – For making a tempering, heat a tempering pan, add oil and crackle mustard seeds. Add dry red chillies to it and roast for few seconds.

STEP 7 – Then add urad dal, curry leaves and asafoetida and switch o the flame.

STEP 8 – Add this tempering to the chuntey paste and give a nice mix. Peanut chutney is ready to serve.

Serve it with idli, dosa or anything you like as a side dish and enjoy.  

NOTES : * You can directly blend all the ingredients without roasting. Taste remains the same. 

* Adding onion is totally optional. It gives a texture to your chutney but no matter you skip using it.