– Turn off the heat and let the peanuts cool completely.– Now transfer the roasted peanuts along with the chilies and shallots to a mixer jar and add the tamarind paste and salt. Without adding any water, pulse it into a coarse mixture.
– In a separate tempering pan, add the remaining coconut oil. When the oil is hot, add the mustard seeds, cumin seeds, curry leaves, and asafoetida. When mustard seeds splutter, turn off the heat and add it to the chutney.– That’s it. Delicious peanut chutney is ready. Serve it with idli, dosa, or with appetizers.
Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.