Thursday, September 18, 2014



The combination of onion and garlic enhances the taste of this chutney which can be used as an accompaniment for idli, dosa, chapati etc.

It is necessary to roast the onion and garlic properly as this makes it last longer. In any case, do remember that this chutney will last only for a few days under refrigeration.

I prefer to get the taste of crunchy peanuts so add limited water to get a coarse and semi-dry finish. You may increase the amount of water if you prefer it to be less dry. Likewise, you can adjust the number of red chillies used, to suit your taste.

  • Peanuts, 1/2  cup
  • Onions, medium sized, 2
  • Garlic Cloves, 5
  • Byadgi Red Chillies, roasted, 4, or as per requirement
  • Oil, 1 and 1/2 tbsp
  • Tamarind, marble sized ball
  • Asafoetida, (Hing), 1/8 tsp
  • Salt, to taste


Dry roast the peanuts on medium heat to a golden brown colour,
Allow the peanuts to cool and deskin them
Peel and chop the onion and garlic cloves
Heat oil in a kadhai, add the chopped onions, and garlic and saute for about 5 minutes till it turns golden brown
Add the roasted peanuts, roasted red chillies, tamarind, asafoetida and salt and combine well.
Keep it on the flame for 1-2 minutes and then remove it 
Allow it to cool to room temperature
In a blender, grind this mixture to a coarse chutney adding water as per the consistency you desire
Transfer to an airtight container and store under refrigeration.

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