Peanut chutney

Name: Peanut chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 1 x 250 ml (9 fl oz/1 cup) jar
Cuisine: Indian
Ingredients: 2 Indian green chillies, roughly chopped; 2 garlic cloves, peeled; 3 teaspoons white urad dhal (hulled dried black lentils); 2½ tablespoons virgin coconut oil; 250 g (9 oz/1¾ cups) raw peanuts; 1 dried red chilli, broken; 1 teaspoon dried black lentils (urad dhal); 1 teaspoon cumin seeds; ¼ teaspoon brown mustard seeds; 1 tablespoon tamarind purée; a pinch of salt, or to taste; 2 fresh curry leaf sprigs, leaves picked

Preparation info

Makes
1 x 250 ml
jar

Difficulty
Easy
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Keep this beautiful, unique chutney in your fridge and I am sure you will find many uses for it. It is great as a condiment for any curries, as well as dosa (an Indian pancake) and idli (steamed rice-lentil cake).

Ingredients

250 g (9 oz/1¾ cups) raw peanuts
2½

Asia
India
Side dish
Vegan
Gluten-free
Spicy

Method

In a heavy-based frying pan, dry-roast the peanuts over low heat for about 5 minutes, or until golden, stirring frequently. Remove from the pan and set aside to cool.

Place the frying pan back over medium–high heat and add the coconut oil. Fry the white lentils for 3 minutes, or until golden, then add the chilli, garlic and curry leaves. After a minute or two, when the curry leaves turn