Peanut Chutney (Dry version)

The idea of a very fulfilling breakfast for me would be Idli/Dosa with some chutney. Simple yet very delicious and it does please the South Indian in me. It never seems monotonous if we keep switching between the chutneys that we eat with the dosa/idli. We have chutney fans here in our home and I can always have the dosa/idli batter handy and be ready to just feed them with just some chutney done.

This peanut chutney is one among the many chutneys that we make to have with dosa and its so flavourful and delicious that even the little one keeps asking for more. I do make it less spicy for my kido. if you would want to spice it up as per your taste, just increase the amount of chillies that goes into it.

Ingredients

1. 1 1/2 cups of peanut / ground nut
2. 1/4 cup of chana dal, roasted
3. 5-6  garlic pod, peeled and sliced
4. 4 dry red chillies
5. 4 dry kashmiri chilly
6. A sprig of curry leaves
7. A small ball of tamarind
8. 1 tsp of cooking oil
9. Salt to taste

Method

• In a pan, dry roast the peanuts untill it starts getting spots or the skin comes peeling off. remove it from the heat.
• Roast the chana dal and keep it aside.
• Add the cooking oil in the pan. On low heat, roast the red chillies, kashmiri chilly and garlic. Break down the tamarind ball into small bits and roast it too. Add the curry leaves and roast it too. Once everything turns dry and crisp, switch off the heat. Let it cool down.
• Transfer all the ingredients in a blender. Add salt. Pulse it to a coarse powder. Transfer it into a moisture free bottle and store it.
• Serve it with Dosa/Masala Dosa/Idli/Paniyaram having mixed with some melted ghee or oil.

Tips

1. Increase the amount of chillies, if you would want the chutney to be spicy.
2. Always use a dry spoon to serve the chutney. If stored properly, they would last for more than a month without getting spoilt.