Quick & Creamy Peanut Chutney Veg

1

Place the peanuts in a pan over medium-low heat.

2

Dry roast them until the skins turn a deep, dark brown color.

3

Remove from heat and let them cool completely.

4

Once cooled, rub them with your hands to remove the skins and discard the loose shells.

1

Heat 2-3 teaspoons of oil in a pan.

2

Add the chopped onion, garlic cloves, and red chillies. Sauté until the onions are translucent and no longer raw.

3

Add the tamarind pieces to the pan, stir for a few seconds, then turn off the heat.

4

Allow this mixture to cool down completely.

1

Transfer the peeled roasted peanuts and the cooled onion mixture into a mixer jar.

2

Add the rock salt.

3

Grind into a coarse powder first.

4

Gradually add water and grind until you reach your desired chutney consistency (avoid making it too smooth to maintain a nice texture).

1

In a small tempering pan, heat a little oil.

2

Add the urad dal, mustard seeds, and cumin seeds. Once the mustard seeds begin to splutter, add the red chillies, asafoetida (hing), and curry leaves.

3

Sauté briefly, then turn off the heat.

1

Pour the prepared tempering over the chutney.

2

Mix well and serve with hot idlis or dosas.