When I made rava idlis last week, I made this peanut chutney to go with them and it was a big hit with Shri and the girls.
I had found myself thinking, as I made it, that this was almost a desi version of peanut butter. That thought was validated when Indira asked if I could make her a sandwich one day with this chutney 🙂
1 cup of grilled, unsalted peanuts
1 small onion, chopped in to large chunks
2 cloves of garlic, roughly chopped
1 red chili (or more, as per taste)
3 teaspoons of oil
2-3 tablespoons (or to taste) of thick tamarind paste
salt to taste
1/2 a teaspoon of mustard seeds
1 teaspoon of dhuli urad daal (skin less black gram lentils)
5-6 curry leaves
Heat two teaspoons of oil in a frying pan. Add half of the red chilli, the onions and the garlic and saute till the onions start to turn a little brown.
Take the pan off the heat and leave the onion mixture to cool.
In a blender, combine the peanuts, the onion mixture, the tamarind paste and salt with about 1/2 to 2/3 of a cup of water.
Take the chutney out in to a serving bowl.
Heat the third spoon of oil in a small frying pan. Add the mustard seeds and when these start to pop, add the curry leaves and the other half of the red chili. Fry for a couple of seconds, then add the lentils, fry till they turn golden brown and pour this mixture in the pan over the chutney and mix everything together well.
I let the chutney sit for a while before serving it; I think the flavors come together better with that.