Peanut & Sesame Chutney | Breakfast Side-dish
Peanut & sesame chutney, a delicious and flavorsome chutney. Serve it along with South-Indian breakfast dishes like idly/dosa or upma.
Servings 5
Calories
Equipment
- Indian style mixie or any heavy blender
Ingredients
- ¾ cup peanuts
- 3 tablespoon sesame seeds
- 5 tablespoon freshly grated coconut
- 4 nos red chilies
- ¾ teaspoon salt or to taste
- a small Indian lemon sized tamarind
- handful of coriander leaves
Tempering
- 2 teaspoon oil any cooking oil
- 1 teaspoon mustard seeds
- 1 tsp urad dal
- ⅛ teaspoon hing/asafoetida
- ⅛ teaspoon turmeric powder optional
- 2 nos red chilies broken
- few curry leaves
Instructions
- In a kadai/pan, add a drop of oil, add peanuts and roast them in a medium flame to golden.
- When the peanuts are half way through, add sesame seeds and coconut and roast them all together to golden. After a while the sesame seeds will start to splutter vigorously.
- Finally towards the end add tamarind, saute it for a second or two and take it off the heat. Let all the ingredients cool well.
- Take the well cooled ingredients in to a mixer jar, add coriander and salt to it and grind it to a coarser paste .
- To this coarse paste add required amount of water and grind it to a chutney. The amount of water depends on the consistency you want for the chutney. I have used around 1.5 cups to 2 cups of water in this recipe
- Transfer the ground chutney to another serving bowl. Heat a small tadka/tempering pan, heat oil, splutter mustard seeds, add curry leaves, hing, broken red chilies, hing, turmeric powder and urad dal.
- When the urad dal turns golden brown, pour the sizzling tadka over the chutney and serve.
- Any leftover chutney can be refrigerated upto a day and used.