Monday, February 8, 2010
Groundnuts - 1 cup
Dried Red Chillies - 8
Onion - 1 small, chopped into big pieces
Garlic Cloves - 2
Tamarind pulp - 2 tsps
Salt - to taste
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Curry leaves - 5-6
Oil - 1 1/2 tbsp
1. Heat an iron skillet on medium heat, slowly roast the peanuts to golden brown color. Cool and rub the skins off. The groundnuts need to be roasted until they are uniformly crispy.
2. Heat a tbsp of oil on iron skillet and hallow fry the red chillis until their colour deepens. Take them out of the skillet.
3. Now fry the onion pieces and the garlic and fry till the onions turn golden brown and soft.
4. Wait few minutes for them to cool down. This cooling process somehow increases the chutney taste tremendously.
5. Now grind the groundnuts and the red chillies in the mixer coarsely first and then add the onions, garlic, tamarind, 1/2 cup of water and grind to a fine paste.
6. Add water as consistency is required.
Remove the chutney to a bowl.
7. For the seasoning, heat 1/2 tbsp of oil in a pan and add the mustard seeds.
8. Once the mustard seeds crackle, add the cumin seeds and curry leaves.
9. Add the seasoning to the chutney and mix well before serving.