Groundnut Chutney

Groundnut Chutney ~ Indian Chutney

Dear Friends,

My husbands all time favorite is groundnut chutney with any of the breakfast items. If there is groundnut chutney undoubtedly

Ingredients:

Groundnuts                               – 1 cup

Green Chilies                              – 2 or 3 (Based on how much spice you need you can Increase or decrease)

Cumin or Jeera Seeds                – 1 tea spoon

Garlic Cloves                             – 1 or 2 (Optional) and 1 more for tampering

Ginger                                       – 5 gms (small piece)

Grated fresh Coconut                – 1 Table spoon (Optional)

Salt                                           – ¼ teaspoon nearly (according to your taste)

Water                                      – 200 ml(For grinding and soaking tamarind)

Tamarind                                 – 10 gms (1/2 Lemon size ball)

Oil                                             – 1 teaspoon

Mustard seeds                           – ½ teaspoon or less

Cumin seeds          / Jeera         – 1/8^th teaspoon or less

Urad dal / Split Black gram         – ½ teaspoon

Channa dal / Bengal gram          – ½ teaspoon

Red chili (split)                          – 1

Curry leaves                             – 10 leaves (one leaflet)

Asafetida or Hing                       – Pinch (Nearly 1/8^th teaspoon)

Chopped Coriander leaves         – 1 teaspoon

Procedure:

1. In a Pan dry roast groundnuts evenly for about 10 minutes in a medium flame. Allow it to cool to room temperature. Now take some ground nuts to hand and rub them with your palms to remove the husk and blow off the husk. If you don’t want to remove the outer layer you can use the groundnuts as it is.  

2. Soak tamarind in water for 15 minutes or boil it with water in small vessel on stove or in MW. Squeeze and filter the tamarind juice/pulp. Please make sure the pulp is thick. OR, if you have tamarind paste you can use it directly.

3. Put groundnuts, garlic, Green chilies, Cumin seeds, grated coconut, ginger and salt into a mixie grinder or blender and grind it to powder. Now add tamarind and water and grind to smooth paste. Add water according to your wish as some people like eating thick chutney and some like eating it thin.

4. Take a fry pan pour oil add mustard seeds, after mustard seeds pop up, jeera, urad dal. After urad dal turns it color to golden brown switch off the stove and add split red chili, garlic clove, curry. Add this tampering to chutney along with chopped coriander.

Here tampering is optional. Generally I avoid using tampering to skip oil use. With out tampering also chutney tastes good.

Chutney is ready to be served.

It tastes good with idli/vada/dosa/upma any of the break fast items. You can use red chilies instead of green chili. You can also use a tomato instead of tamarind, cook it with little oil and add it while grinding.

If you put in a refrigerator it will be good for two days. Try to consume on the same day with in four hours, if you are not refrigerating this.

Hope you will make and enjoy eating this recipe.