Curry leaves Peanut Chutney
Ingredients
- Curry leaves- 1/3 Cup
- Fresh grated coconut- 1/2 Cup
- Peanuts- 1/4 Cup
- Ginger- 1" piece
- Green chillies- 2 nos.
- Tamarind- Small piece
- Jagggery powder- 1/4 tsp
- Salt- 1 tsp
- Cooking oil- 1 tsp
To temper
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Broken Red chilly- 1
- Curry leaves- Few
- Asafoetida- A pinch
Instructions
Method
- Dry roast the peanuts in medium flame till the skin peels. Let it cool down, then peel the skin off.
- Next add oil to the pan. Throw in curry leaves, green chillies and ginger. With constant stirring roast them for few minutes. Add all the roasted ingredients, peanuts,coconut, tamarind, jaggery and salt to the mixer and grind to fine paste. Include water as required.
- Heat a tempering pan adding all the ingredients under the "to temper" list. When it mustard sizzle pour it over the chutney. Healthy curry leaves peanut chutney is ready to serve with idli and dosa.
Notes
- You can skip adding jaggery but I prefer. Because it adds taste.
- You can use store bought peanuts also as it saves your time of roasting and peeling.
- If you like garlic flavor in chutney, you include it too while roasting curry leaves.