ROASTED PEANUT CHUTNEY
Said the Peanut Chutney, “I am a must have in your kitchen because I am awesome!” I have to agree with the vain peanut chutney because it is one of the most versatile spice-mixes/dressings I have in my kitchen.
I know it is not so cool to make a list of “the following:” in a blog but I honestly cannot resist. I see no other way to share you at least a few of the multitude of uses of this “omnipotent” chutney (I do wish I was a poet :P).
a) As an instant dressing for a salad
b) Just with a slice of toasted bread smeared with butter
c) As a tasty thickening agent for a curry/gravy/soup. Yes, corn starch does a good job, but peanut chutney does a tastier job 😀
d) Sauteed vegetables/greens with a dash of this dressing makes a super healthy side with any main dish
e) Golden roasted peanuts even before you powder them 🙂
I have used chili powder (cayenne pepper will work too) as a spice and have added salt. While using it in a dish as an afterthought, be careful about the salt content.
Here’s to peanut chutney, the teaspoon of powder that can work wonders!
- 2 cups Peanuts (de-skinned)
- 8 whole red chilies
- 1/2 lemon sized tamarind (optional)
- 1/2 lemon sized jaggery (Can be replaced with 2 tsp sugar)
- 2 tbsp cayenne pepper/ red chili powder
- Salt to taste
- Dry roast the peanuts in a wide sauté pan on medium heat.
- Keep tossing the peanuts around to avoid blackening.
- When the peanuts start turning brown in patches, turn the heat off.
- Blend the peanuts with the rest of the ingredients into a coarse powder.
- You might have to do the blending in more than one batch depending on your blender’s capacity.
- Store in an airtight container for up to 6 months.
If you do not have peanuts with peeled skin, roast them with their skins on.Crumble the peanuts lightly with your hands (once they have cooled down). The skin separates from the peanuts at the slightest touch. Just blow the skin away (like you would blow your food to cool it down).
Adjust the cayenne pepper/red chili powder to suit your taste.
Tamarind (easily available at Indian stores) just adds a touch of sour to the chutney & is completely optional.