• 1 cup (150g) raw peanuts
• 1 onion (medium size) roughly chopped
• 2-3 tablespoons oil
• 4 dry red chillies
• 3-4 cloves garlic
• 1-inch tamarind
• ½ teaspoon cumin seeds/jeera
• 1 teaspoon urad daal
• ½ teaspoon red chilli powder
• 1 pinch asafetida/hing
• salt to taste
• For tempering/taka
• 2-3 tablespoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1-2 dry red chillies

1. Place a pan over medium flame and add peanuts. Dry roast them for 3-4 minutes until it becomes slightly dark in colour and aromatic. Now remove them in a bowl.
2. In the same pan add oil and once it becomes hot, add cumin seeds and urad dal and saute for a minute. Now add onions and garlic and saute for 3-4 minutes, until the onions become translucent.
3. Now add dry red chillies, asafetida, tamarind, salt, red chilli powder and saute for a minute. Add a tablespoon of water, if needed. Once done, let it cool down for some time.
4. To make the peanut chutney, in a mixer grinder add the roasted peanuts along with the onion masala we prepared and some water. Now grind them together. Scrape the sides in between and grind till it forms into a fine paste. Add water in between whenever needed. I have used around 1 cup of water. Once done, remove the peanut chutney in a bowl.
5. For tempering/taka
6. Place a small pan over medium flame and add oil in it. Once it becomes hot add the urad dal, mustard seeds, dry red chillies and curry leaves.
7. Saute them for a minute and then immediately pour it on the prepared peanut chutney.
8. Serve with idli, dosa, vada, uttapam etc.
9. Tastes best when fresh. Can be stored for up to a day in the refrigerator.

1. You can completely skip the dry red chillies if you don’t like the spicy flavour or remove the seeds of the dry red chillies to reduce the heat.
2. If you are using the roasted peanuts then skip the roasting step.

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