Wednesday, 8 February 2012

Peanut/Groundnut Chutney

Peanuts/Ground nuts always remind me of my childhood days which was mostly spent at my grandmother's place. During the ground nut harvest season, we spent the whole day at our farm house with our grandparents, collecting all the harvested peanuts in gunny bags and loading them in the trucks. The fresh smell of the harvested peanuts would be all over. We would come back home late in the evening and boil the peanuts with salt and have them sitting at the open front area of our home. My grandmother would make chutney out of the dried nuts which was enjoyed by all of us. Here I have shared my grandmother's recipe for this chutney. Enjoy!
Peanuts/Ground nuts - 1 cup (de-shelled)
Coconut - 1/4 cup (optional)
oil - 1/4 Tablespoon
Onion (medium) - 1 (chopped lengthwise)
Garlic - 2 pods
Tomato (medium) - 1 (chopped lengthwise)
Tamarind juice - 1 Teaspoon
Salt - to taste
For Dry Roast
Pepper corns - 5
Cumin seeds -  1 Teaspoon
Coriander seeds - 1 Tablespoon
Dry Red chilli - 2
Curry leaves - 15

1. Dry roast peanuts and all the items mentioned under the dry roast header one by one in a medium hot pan and allow them to cool.
2. Heat oil in a pan and add the onion, garlic and tomato and sauté until they are cooked (approx. 5 mins) and allow to cool.
3. Now grind the dry roasted items and the onion mixture along with coconut, salt and tamarind juice into a paste.
     Peanut chutney is ready to be served with rice, dosa or idli.

* If you need a longer shelf life do not add coconut. 

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