Peanut chutney recipe (1)

INGREDIENTS:

1. Raw Peanuts - 1/2 cup
2. Bengal gram - 1 tablespoon (tbsp.)
3. Black gram - 1 tablespoon (tbsp.)
4. Green chili - 5
5. Ginger (optional) - 1 small piece
6. Salt - as needed
7. -- For Tempering --
   1. Oil - 2 teaspoon (tsp.)
   2. Mustard seed - 1/2 teaspoon (tsp.)
   3. Split black gram - 1 teaspoon (tsp.)
   4. Asafoetida powder - 2 pinch
   5. Curry leaves - 1 sprig

PREPARATION:

1. Dry roast the peanuts in low flame until they are crispy. Once they become crispy transfer to a plate and cool them to room temperature. Blanch the peanuts i.e. remove all the skin and throw away.
2. Now roast the black gram, bengal gram in a tablespoon (tsp.) of oil lastly add the green chili and roast them as well. Now cool them to room temperature.
3. Now grind peanut, bengal gram, black gram, green chili, salt to taste to fine thick paste (chutney) by adding water as needed. Transfer chutney to a bowl.
4. In a pan heat oil, add mustard seeds, split black gram, asafoetida powder, curry leaves. Once the mustard stop splattering add this to chutney in the bowl and serve.

NOTES:

1. If you use roasted pea nuts. you don't need roast the peanuts.
2. If like coconut you add coconut as well.