This condiment has only recently made it's way into my list of frequently made things. It goes well with dosas, adai, and upma. Growing up, I never ate peanut chutney. ever. Things that usually accompanied dosai and adai were molaga podi, coconut chutney and vellam (jaggery). And some sort of vegetable dish like a potato masala for dosai and avial (mixed vegetable stew with coconut) for adai.
So you can imagine my surprise when R asked me to try making this peanut chutney thing many years back. I was like... "um ok...." but of course I was really not a huge fan of peanuts (although now this dish has sort of converted me) and I don't like snacking on them like many people do. But it seemed like an interesting dish to make so why not give it a try. Worked great! I don't recall where or which website provided the launching pad for this but here is how I make it now.
- 2 dry red chillis
- 1 large clove garlic
- 1/2 onion chopped
- 1 tsp tamarind concentrate paste
- 1 Tbsp honey
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 5-6 curry leaves
- 2 tsp vegetable oil
- In 1 Tbsp oil, sautee onions, garlic and red chillis till the onions are soft.
- Let it cool down for about 10 minutes. This step is important. Let it rest!
- In a food processor or blender, combine the sauteed mixture, with tamarind, honey and a bit of water. Don't hate me for saying "a bit of water". I honestly have no idea how much water it takes for it to get to a pureed consistency. So just add a little at a time until the entire thing comes together and forms a puree.
- Salt to taste
- Transfer to a serving bowl.
- For seasoning, in a separate small sautee pan, heat the 2 tsp oil till it is fairly hot.
- Add the urad dal and mustard seeds and curry leaves. It will splutter so stand back so you don't get mustard seeds all over your face.
- Pour this over the chutney.
I find the honey adds a very nice contrast to the spiciness of the chillies. If you're not a fan of spicy food, make it milder by just adding one whole chilli pepper.
Another note- I used to peel off the skins of the peanuts but now I've gotten lazy and it tastes just fine with the skin on.