My mother in law’s kickass Peanut Chutney is world famous in our family circles. Yes yes, I know that sounds funny but that’s what it is. Sharing the recipe with you guys today. Bookmark this post NOW.
I still remember the day 13 years ago. A day after our wedding, after all the craziness and happiness (read this post if you need a good laugh) had settled a bit. My mother in law made us breakfast of crisp dosa and finger licking delicious Peanut Chutney.
Slightly spicy, slightly tangy with a hint of sweetness the chutney won my heart. And a new bride I wondered if it will too inappropriate for me to eat many dosas with a bowl full of Peanut Chutney all to myself. Sense prevailed and I resisted that but over years there were many days that I requested her to make the chutney.
Eventually, after a few years, I learnt to make it as well. And as life comes a cycle, now she asks me to make it very often. The chutney is so famous in our family circle that many people visiting our home demand that we make it. My silly sister from Goa, a cousin from US, the niece. They all love it and that is why I call this chutney world famous in our family circles. Just explains how we feel about it.
So here is the kickass recipe, I know many people who are waiting for it. If you are one of them here it is finally. And even if you were not, try this and I am sure you will fall in love with it.
If you make it, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe.
Best Peanut Chutney Ever
- 1 cup peanuts roasted
- 3-4 Dry red chilies roasted
- 2-3 garlic cloves
- 1 inch tamarind ball
- 1/2 small onion
- 1 tsp groundnut oil
- Salt to taste
For the tadka
- 1 tsp groundnut oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 dry red chilli
- 2 sprigs curry leaves
- In a heavy bottom pan, heat groundnut oil. Roast garlic, we need to bring it to burnt garlic level. Remove from oil and set aside
- Add onion to the same oil and cook till soft.
- Grind together all the ingredients of chutney to a smooth paste using water
- In a small tadka pan, heat oil and add mustard seeds to it. Once they crackle, add jeera seeds and let it brown.Add dry chillies and curry and saute for 2 mins.
- Pour on top of the chutney and enjoy with dosa or idly.