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Easy South Indian Style Peanut Chutney Recipe

Embarking on a quest to master the art of South Indian cuisine introduces food enthusiasts and hobbyists to a rich and diverse world of flavors and textures. One such delight from this culinary tradition is the quintessential peanut chutney, a scrumptious and versatile accompaniment that elevates any meal. This essay serves as a guide to the intricate aspects of creating this delicious concoction, revealing its secrets, and unveiling the steps to achieve a perfect peanut chutney bursting with flavor.

Ingredients and preparation

  • 1 cup peanuts (raw or unsalted)
  • 2 tablespoons tamarind paste
  • 2-3 green chilies (adjust according to spice preference)
  • 1-inch piece ginger (peeled and roughly chopped)
  • 1/2 cup water
  • Salt, to taste
For Tempering
  • 1 tablespoon oil (vegetable or coconut)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon urad dal (split black gram)
  • 2 dried red chilies
  • A pinch of asafoetida (hing)
  • A few curry leaves
  1. First, heat a pan over medium heat. Add the raw or unsalted peanuts (no oil required) and roast them until they turn slightly golden brown and release their aroma. This may take about 5-7 minutes. Make sure to stir them occasionally to ensure even roasting and prevent burning. Once roasted, transfer the peanuts to a plate and let them cool down.
  2. While the peanuts are cooling, roughly chop the green chilies and ginger. Set aside.
  3. Once the peanuts have cooled down, remove the skins by rubbing them between your palms. Don’t worry if not all the skins come off; having a few skins will not affect the taste or texture of the chutney.
  4. In a blender or grinder, add the roasted and skinned peanuts, chopped green chilies, ginger, tamarind paste, and salt. Start blending the ingredients together while gradually adding water until you reach your desired consistency. The peanut chutney should be slightly thick and smooth.
  5. Now prepare the tempering. In a small pan, heat the oil over medium heat. Add in the mustard seeds, urad dal, dried red chilies, asafoetida, and curry leaves. If you don’t have urad dal, you can use chana dal or a combination of both. Fry the tempering until the mustard seeds start to pop, the urad dal turns golden brown, and the curry leaves become crispy. This will take about 1-2 minutes. Make sure to keep an eye on the mixture, so it doesn’t burn.
  6. Turn off the heat, and carefully pour the tempering mixture over the peanut chutney, which is in another bowl, to combine.
  7. You now have a delicious South Indian-style peanut chutney! Serve it with idli, dosa, or any other dish of your choice. You can store the chutney in an airtight container in the refrigerator for up to a week. Enjoy!
A bowl of South Indian-style peanut chutney, topped with a flavorful tempering of mustard seeds, urad dal, dried red chilies, asafoetida, and curry leaves. It is ready to be served with idli or dosa.

Tempering and serving

Peanut Chutney Recipe: South Indian Style

Peanut chutney is a delicious and easy-to-make accompaniment for South Indian dishes like dosa, idli, and uttapam. The peanut chutney recipe involves a simple process of blending roasted peanuts with some spices and then tempering the chutney with mustard seeds, curry leaves, and red chilies. Here’s the step-by-step process of making peanut chutney and tempering it:

  • 1 cup roasted peanuts (unsalted)
  • 2-3 dried red chilies (or as per taste)
  • 1 small piece of tamarind
  • 2 cloves garlic (optional)
  • Salt to taste
  • Water as required
Instructions for Peanut Chutney
  1. In a blender, add 1 cup of roasted peanuts, 2-3 dried red chilies, tamarind, and garlic (optional).
  2. Add salt to taste and some water, enough to make a smooth paste. It should be of a medium consistency—not too thick or too watery.
  3. Blend until the chutney becomes smooth and creamy.
Instructions for Tempering
  1. In a small pan, heat 1 tablespoon of oil (preferably coconut oil or vegetable oil) over medium heat.
  2. Once the oil is hot, add 1 teaspoon of mustard seeds to it. Wait for the mustard seeds to splutter—this helps release the flavor into the oil.
  3. After the mustard seeds start spluttering, add a few curry leaves and 2 dried red chilies. Fry them for a couple of seconds until aromatic.
  4. Now, add a pinch of asafoetida (hing) to the tempered spices and give it a quick stir.
  5. Turn off the heat and pour this tempered spice mixture over the prepared peanut chutney. Mix well to combine all the ingredients.
  1. Transfer the peanut chutney into a serving bowl.
  2. Serve it as an accompaniment with your favorite South Indian dishes like idli, dosa, or uttapam.
  3. You can also enjoy the peanut chutney with other dishes like vada, bonda, or upma.

The peanut chutney can be stored in the refrigerator for up to a week. Just make sure it is in an airtight container. But, it always tastes best when served fresh.

A small bowl of freshly made peanut chutney garnished with curry leaves, red chili, and a small amount of oil.

By gaining insight into the ingredients, preparation, and techniques involved in crafting the perfect South Indian-style peanut chutney, enthusiasts and hobbyists alike can elevate their skillset and knowledge of this distinct culinary art. As an accompaniment to dishes such as dosa and idli, the versatile peanut chutney brings with it an irresistibly rich and tantalizing taste, sure to leave one craving for more. So, embark on this journey into the world of South Indian cuisine and delight the senses with a newfound mastery of peanut chutney.

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