Peanut chutney dip - Going beyond the inevitable coconut or onion-tomato chutney for idli-dosa as a side dish! This spicy and creamy peanut chutney will be a delight to your taste buds. Less than 5 ingredients and quite simple to make. This peanut chutney dip can be used as a spread in sandwiches as well!
When it comes to side dish for idli or dosa, most of the time we don't think beyond coconut chutney or the tomato onion chutney. They invariably top the side dish list. But, now and then you need a variety and this simple peanut chutney comes to the rescue!
This chutney, borrowed from the Andhra region, uses roasted peanuts (with skin), dry red chillies and sautéed onion and tomatoes. The combination of the three makes it so luscious and gives it a smooth creamy texture. If you are a peanuts lover, then this is exactly for you!
Consistency of the peanut chutney:
The consistency of the chutney is an individual preference. You can dilute them to a slightly pouring consistency or keep them as thick as a dip. Based on your preference, add water accordingly. Also, do not add more water while grinding. If you need a thinner consistency, grind it to a thick smooth paste and then dilute accordingly. This helps in keeping a check on the right amount of water.
Variations and Substitutions on peanut chutney
- Instead of making a chutney, you can also make a dry powder. Just like a idli milagai podi, it is peanut idli podi. (recipe will be up soon)
- You can also make peanut chutney with coconut and green chillies. Skip the tomatoes and red chillies in this recipe. Use 2 tablespoon grated coconut and 1 or 2 green chillies.
- You can dilute this peanut chutney and use it as a base sauce for a spicy kurma or gravy. They taste excellent and the left over is a time saver for your next meal.
- You can make peanut chutney without tomato as well. Substitute a small piece of tamarind while grinding.
- Since this is very creamy, it doesn't go well with rice.
Peanut chutney dip - Going beyond the inevitable coconut or onion-tomato chutney for idli-dosa as a side dish! This spicy and creamy peanut chutney will be a delight to your taste buds. Less than 5 ingredients and quite simple to make. This peanut chutney dip can be used as a spread in sandwiches as well!
- 3 teaspoon sesame oil
- 1/2 cup peanuts roasted (with skin)
- 12 shallots or 1 medium sized onion, cubed
- 1 medium sized tomato cubed
- 2 dry red chillies
- 1 small garlic clove optional
- Salt to taste
- 2 teaspoon oil divided
- 1/4 teaspoon mustard seeds
- 2 dry red chillies
- Few curry leaves
- Roast the peanuts with a teaspoon of oil on medium high heat. Remove and keep it aside.
In the same pan add 2 teaspoon of oil fry the red chillies, remove them and then add the onions and sauté until they turn golden brown. Remove and keep aside. In the same pan, add the tomatoes and sauté until the tomatoes skin wilt and is seared.
Cool everything. First grind the peanuts and red chillies together to a fine powder. Then add the onions and tomatoes, salt and grind it to a smooth paste. Transfer it to a serving bowl
In a small skillet, add 2 teaspoons of sesame oil. Once hot, add the mustard seeds and let it crackle. Turn off the flame and add the curry leaves and urad dal. Fry them until the urad dal turns golden brown. Pour this over the chutney and mix well.
Check for salt and adjust. Serve this with idli or dosa varieties!
- While frying the ingredients, add oil as necessary. Normally 3 teaspoon is enough sometimes when you feel the oil has been absorbed add some more.
- Instead of making a chutney, you can also make a dry powder. Just like a idli milagai podi, it is peanut idli podi. (recipe will be up soon)
- You can also make peanut chutney with coconut and green chillies. Skip the tomatoes and red chillies in this recipe. Use 2 tablespoon grated coconut and 1 or 2 green chillies.
- You can dilute this peanut chutney and use it as a base sauce for a spicy kurma or gravy. They taste excellent and the left over is a time saver for your next meal.
- You can make peanut chutney without tomato as well. Substitute a a small piece of tamarind while grinding.
- Since this is very creamy, it doesn't go well with rice.
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