Peanut Coriander Chutney for Idli Dosa

Peanut Chutney
Finally, the weather has changed in my part of the world and its bright and sunny. I love my morning walks during spring. A fresh start for a day. 
Anyways, today I made this simple chutney for our morning breakfast. Both cilantro and a hint of garlic with peanuts make this a perfect accompaniment for South Indian Idlis and Dosas.

Peanuts/Groundnuts/Shenga - 1 cup
Onion (Chopped) - about 1/2 cup
Coriander/Cilantro Leaves - about 6 sprigs
Garlic - 1 big clove
Green Chilies - 4
Tamarind/Imli/Chinch paste - about 1/2 tsp

Mustard Seeds - 1/2 tsp
Curry Leaves/Kadipata - 5
Red Chilies - 2
Oil - about 3 tsp

How to make Peanut Cilantro Chutney for Idli Dosa:
  • Dry roast the peanuts in a pan until they get small brown spots. Let the peanuts cool. You can discard the peanut skin. I prefer peanuts with the skin, as the skin is nutritious. Keep the peanuts aside.
  • Julienne slice the onions and garlic. Medium chop green chilies.
  • In the same pan, add about 2 tsp oil. Add onions, garlic and green chilies.  Sauté until onions turn soft and the raw smell goes off.
  • Puree sautéed onions, garlic, green chilies, roasted peanuts, cilantro leaves, tamarind and salt to a fine paste. Pour this chutney in a serving bowl.
  • For tempering/tadka, heat about 1 tsp oil in a pan. Add mustard seeds, curry leaves and red chilies. When mustard seeds pop, turn off the heat and pour this tadka over the chutney.
Serve Peanut Onion Cilantro Chutney with Idli and Dosa.


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