Tuesday, 25 December 2012

Peanut Chutney

I used this chutney as an accompaniment with fried baby corn sauteed in tangy masala and used the left over to have with dosas the next morning.


1 ½ tbsp tamarind pulp,
1 ½ tbsp dry coconut shavings,
¾ cup peanuts,
1 tsp oil,
1 tbsp chopped garlic,
1 tsp chopped ginger,
½ a small onion (chopped),
2 -3 red chillies,
½ tsp mustard seeds,
Some curry leaves


Roast the peanuts and keep aside. Also roast the coconut shavings and keep aside.

Heat the oil, season with mustard seeds. Next add the garlic, ginger, onion, curry leaves and red chillies. Saute it for some time. Add the tamarind pulp and roasted peanuts and dry coconut shavings. Mix well and switch off the gas.

Grind to a coarse paste.