Peanut Chutney
from: Rajitha Gavvala Rao - Cincinnati, Ohio, USA

South Indian
4 Persons
5 To 10 Minutes

Chutney

• 3 TBS Peanuts
  
• 1 tsp Cumin
  
• 5 Dry Red Chillies
  
• 1 Garlic Clove
  
• Small lime sized tamarind ball soaked in warm water for 5 minutes or 3/4
• 1 tsp tamarind paste
  
• 1 tsp Jaggery or Sugar
• Salt to taste

For Seasoning

• Oil
  
• Curry leaves 1 sprig
  
• Mustard leaves 1 tsp

Dry roast the peanuts till dark brown and remove the covering
Roast the cumin, red chillies
After the above are cool enough put them in a strong blender along with garlic, tamarind and salt
Add jaggery or sugar
Season the chutney with fried curry leaves, mustard seeds in oil

Can make it hot with more chillies and vice versa
Serve with pakoras, snacks and dosas (South Indian large pancakes