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).
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 crisp, remove the mixture from the heat.
Once cooled, add the mixture to a blender, along with the salt and tamarind purée, and blend until smooth.
For tempering, toast the cumin seeds in a small dry frying pan over low heat for 5 minutes, or until fragrant. Remove from the pan. Heat the coconut oil in the pan, then fry the remaining tempering ingredients over medium–high heat for 3 minutes, or until the seeds turn golden.
Add the mixture to the peanut mixture in the blender and whiz until smooth.
Use straight away, or spoon into a sterilised jar, seal and refrigerate. This chutney will keep in the fridge for up to 2 weeks.
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