Peanut Chutney

Step 1 of 8

Firstly, take 2 Kashmiri chilies, cut them from the top, remove maximum seeds from them and soak it in water for 10 minutes.

Step 2 of 8

Now chop onion and tomato into small chunks and keep them ready.

Step 3 of 8

Heat mustard oil in a pan and add peanuts and fry them till they turn brown for 2 minutes. Remove them on a plate and keep them aside.

Step 4 of 8

Heat oil in the same pan and add onion and tomato chunks, garlic, soaked red Kashmiri chilies, and saute for 2-3 minutes.

Step 5 of 8

Now add Tamarind paste, jaggery piece, salt, mix everything well, and cook for another 1 minute.

Step 6 of 8

Add roasted peanuts that we had fried earlier and mix everything well and cook for 1 minute. Switch off the flame and let it cool for 5 minutes.

Step 7 of 8

Transfer all the ingredients into the grinder and make it into a smooth paste, add little water for a smooth paste. Finally, remove the peanut chutney into a bowl.

Step 8 of 8

For Tempering / Tadka