|Nutritional Guidelines (per serving)|
Spicy peanut chutney tastes great with idlis (steamed South-Indian rice cakes) or dosas (crispy, savory South-Indian rice pancakes). You can serve this fiery chutney dry or add some tamarind juice to make a delicious, tangy-hot dip.
- 1 cup plain peanuts (with or without skin, as desired)
- 5 dry red chilies
- Dash salt (or to taste)
- 1 tablespoon tamarind (walnut-sized ball of tamarind to make tamarind juice if you want a wet chutney)
Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.
Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry coffee grinder.
Add salt to taste.
If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5 to 10 minutes or until it is soft.
Squeeze the tamarind -- while it is still in the water -- with your fingers to release the pulp. Squeeze until you remove most of the pulp and let the pulp drop into the water.
Strain the liquid to remove the pith and any seeds. The tamarind juice is now ready to use.
Add enough tamarind juice or paste to your previously prepared chutney to get a thick consistency.