This is a quick and easy chutney for any south Indian breakfast recipe. It tastes super tasty and if I have to pick any chutney recipe, it would always be either tomato chutney or this yummy peanut chutney. A light seasoning with mustard and hing takes to an entirely new level. Do try this out with any breakfast and you will agree with me 🙂 Some chutney recipes that I have already shared are – onion coriander chutney, capsicum chutney, onion chutney, ginger chutney, coriander chutney.
Preparation time: 10 mins
Peanuts or groundnuts – 1/3 cup
Tamarind pulp/extract – 1 tbsp
Dry red chili – 4
Turmeric powder – ½ tsp
Salt – to taste
Mustard seeds – 1 tsp
Hing/asafoetida – ½ tsp
Oil – 1 tsp
- Dry roast the red chili and peanuts together till the peanuts fry up a bit and turn into darker color. Be careful not to burn them. Transfer to a bowl along with tamarind extract and set aside to cool.
- In the same pan, heat oil and once hot, add the mustard seeds and hing and let them pop up. Remove from heat.
- Transfer the peanut mixture into a blender; add the turmeric powder and salt. Add enough water and blend to a chutney consistency. Transfer to a bowl.
- Into this, add the prepared tadka and mix well. Serve with idly or dosa.