As many regions, cuisines and communities, as many varieties of chutneys in our country. The same basic ingredients like peanuts, coconut etc are paired in innumerable combinations leading to a plethora of recipes each tasting different and unique from each other. This peanut chutney recipe uses the bare minimum of ingredients yet the result is one of the best tastings, not to forget quick chutney that pairs beautifully with Idlis and Dosas.
Add peanuts, garlic cloves, curry leaves and green chillies for dry roasting.
For easing the task, take half quantity in one go.
When the peanuts color changes and they become crunchy, shut off the flame.
Remove to a big plate and let them cool.
Do so for the whole batch.
Flip the plate to separate the skin and the peanuts.
Blow off the dry skin.
Now, add these peanuts, garlic cloves, curry leaves, coriander leaves and green chillies in a mixer jar.
Grind in batches if the jar is small.
Pulse to grind them bit by bit to powder form.
Once in a while use the grind option but not continuously else the jar will heat up.
Add the salt and enough water to get a medium consistency chutney.
Pulse a few times to get a smooth homogeneous mixture.
Remove in a bowl and serve with Idli or Dosa.
Optionally, temper with mustard seeds and cumin seeds for additional flavor.