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by Monika

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Best Peanut Chutney Ever – My MIL’s kickass recipe

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.

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.

Peanut Chutney

Best Peanut Chutney Ever

This slightly spicy, slightly tangy with a hint of sweetness is my MIL's kickass Peanut Chutney. Try this recipe and it will be a staple in your home.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course condiments
Cuisine Indian, south indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

You can use one tart tomato fried instead of tamarind for an interesting twist to this recipe.
Tried this recipe?Let us know how it was!

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Breakfast & Brunch// Chutneys, Relishes and Pickles// Diet Options// Heirloom Recipes// Kid-Friendly// Kitchen Basics// MIL's Recipes// Under 30 minutes// Vegan7 Comments

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Comments

  1. Pari says

    November 20, 2017 at 3:09 pm

    Do we need to take off the skin of the peanuts?

    Reply
    • monika says

      November 21, 2017 at 4:07 am

      No just roasted peanuts with skin

      Reply
      • Pari says

        November 23, 2017 at 11:28 am

        Made it this morning and it was finger lickin’ good! I couldn’t stop eating it myself 😀
        Thanks, Monika!

        Reply
  2. Pavani says

    November 22, 2017 at 2:14 am

    That sure sounds delicious. Every little detail in the recipe is important to make it kickass and special 🙂 I’m going to try it out soon.

    Reply
  3. Akshatha says

    November 23, 2017 at 8:35 am

    My family fell in love with this chutney. Absolutely delicious!! I had it for bfast, lunch and dinner.

    Reply
  4. Asha says

    January 21, 2018 at 2:44 pm

    Do we need to roast the peanuts before grinding?

    Reply
    • monika says

      January 24, 2018 at 8:02 am

      Yes, as mentioned we need roasted peanuts

      Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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