peanut chutney

Peanuts is a common thickening ingredient that can be added to various curries in southern India sometimes as a substitute for coconut.  This recipe is common in the Kongu region (central part of Tamil Nadu, India),  and this version is derived from my maternal grandmother.   Wonder how they survived the heat without refrigerator in those days, which is good in a way, that we kids get fresh food cooked for almost every meal.  Peanuts (aka groundnuts) is a common crop that is sowed and harvested during the September/October time-frame of every year.  I can still recall the whole process of preparing the fields for sowing peanuts until they are harvested and plant remains are dried thoroughly and stacked in the form of hay to feed the cattle throughout the year.  Memories of me as a kid, working in our fields along with the other farmers during the peanut season are still fresh in my mind.

Well, here is the recipe for a spicy peanut chutney, you will need:

3/4 cup of roasted peanuts skin out and cooled

1 lemon size tamarind soaked with 1/2 cup of water for 10-15 minutes

In a wide pan, add 1 tsp of oil and dry roast about 5 green chillies +  5-7 medium spiced red chillies ( i mixed the red to add color) + 1″inch ginger + 2 cloves of garlic + few strands of curry leaves (optional) + 2 tbsp of dry coconut flakes and let it cool.

In a blender, add the peanuts + tamarind with the water  + the rest of the fried ingredients and blend for 3-4 minutes adding extra water if required.

Add salt to taste and serve with rice or it can also be used as a spread on a bread sandwich.



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