How to Cook Peanut Chutney for Idli Dosa

How to Cook Peanut Chutney for Idli Dosa

Makes 2 cup
Prep time – 10mins
Cooking time – 5mins

Oil – 5tbsp
Heeng – ½ tsp
Cumin – 2tsp
Curry leaves –
Garlic cloves – 2nos
Ginger – a small piece
Peanuts ( raw)- 2 cups
Coconut grated – 1 cup
Green chilli – 1no
Tamarind – a small piece
Salt – to taste
Water – 1 cup(approx)

For tempering
Oil – 2 tbsp
Dry red chilly – 3nos
Mustard seeds – 2 tsp
Curry leaves – handful

Method
In a pan heat oil and add Neenu, cumin, curry leaves, garlic, ginger and peanuts. Cook the peanuts
till they get lightly roasted start to split open. Remove them to a plate to cool them a little.
Add them to a grinder jar and add grated coconut, green chilli, tamarind salt and water. Grind to a
coarse paste. Remove to a bowl.
In a separate pan heat oiled dry red chilli and mustard seeds. Once the seeds splutter add curry
leaves, swirl the pan and add this tempering to the chutney. Stir and serve fresh. You can refrigerate
the chutney and use it within 2 days(max).