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Roasted Peanut Chutney


Roasted Peanuts
Plain Peanuts – 2 cups, with skins
Dry Red Chillies – 5 to 6
Tamarind Concentrate – 3 to 4 tsp
Garlic – 2 cloves, large
Salt –  1 to 1 1/2 tsp
Water – 2 cups

1. Heat a pan over medium flame.
2. Dry roast the peanuts for 2 minutes.
3. Remove and keep aside.
4. Fry the red chillies in the pan for a minute or until it starts to turn black.
5. Remove and switch off the flame.
6. Combine the peanuts, red chillies, tamarind, garlic, salt and water in a blender.
7. Grind to a smooth paste.
8. Remove and use as required.
9. This stays good for 7 days if stored in the fridge.

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