Peanut Chutney Recipe | Groundnut Chutney

Cook the recipe

Method

1. 1

   Heat 1 tablespoon of oil in a pan over low heat and add 2 tablespoons of chana dal.

2. 2

   Stir frequently, toasting them evenly until they turn golden, taking care to avoid burning.

3. 3

   Once golden, remove the chana dal with a slotted spoon and set aside.

4. 4

   In the same oil, add ½ cup of peanuts and roast over low to medium-low heat for about 4 to 5 minutes, or until they are crispy and crunchy.

5. 5

   Next, add 12 to 15 curry leaves, 2 to 3 green chilies, 2 inches of garlic, and 1 pinch of asafoetida. Sauté for about a minute, until the curry leaves become crisp.

6. 6

   Then, stir in 1 tablespoon of sesame seeds, mix well, and turn off the heat. Allow the pan to cool to room temperature.

7. 7

   Once cooled, transfer the mixture to a blender, adding the fried chana dal and salt to taste.

8. 8

   Blend in ¾ cup of water, adding more if needed, until you achieve a smooth consistency.

9. 9

   Transfer the peanut chutney to a serving bowl.