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5 from 2 votes
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Ingredients

  • 1 + 1/2 tsp Coconut oil
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal
  • Few curry leaves
  • 2 garlic chopped
  • 2 red chilli
  • 1/8 tsp ginger
  • 140 grams Peanuts
  • 100 grams Coconut
  • 2 tbsp roasted gram | pottukadalai
  • 1/8 tsp tamarind paste
  • required Salt

Instructions

  • Add 1 tsp of oil and once when the oil is hot, add mustard seeds, urad dal, and curry leaves, let the mustard seeds splutter, and dal turns golden brown
  • Transfer the tempering and to the same pan add coconut oil and once when oil turns warm add chopped garlic and saute till they start changing color
  • Furthermore add red chillies and ginger, saute till the garlic turns brown
  • Transfer them to a plate and let them cool
  • After everything is cool add peanuts, coconut, roasted gram, required salt, and little water to a mixie jar and grind
  • Finally, add tamarind paste and little water; ground chutney
  • Mix well with tempering and serve

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Notes

  1. For more Peanut flavor use peanut oil and reduce the coconut
  2. You can also dry roast peanuts at low flame for 4-5 minutes
  3. Adjust the salt if you are going to use salted peanuts
  4. Grind chutney with little water. Add extra water to the ground chutney
  5. You can use a small piece of tamarind instead of tamarind paste
  6. For store bought tamarind paste adjust the quality according to it's sourness
  7. You can sauté onions and skip the coconut
  8. You can also sauté 1 tbsp of Urad dal and Channa dal and prepare chutney. Skip coconut in that case
  9. Tamarind gives a nice tangy taste to the chutney instead you can also sauté tomatoes and add it to the chutney
  10. Curry leaves/ coriander leaves/ mint leaves can be added for additional flavor. Sauté till they wilt
  11. If you are using green Chilli you need not saute
  12. Ginger, asafoetida, and garlic helps for digestion so if you are skipping garlic use the other two
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