Chutneys are a quintessential part of Indian, specifically South Indian cuisine. Dosas, vadas, idlis or even carrot sticks taste great with chutney. Here is my all time favorite chutney recipe made from fresh coriander & roasted peanuts. You can substitute fresh coconut for peanuts to make a coconut chutney.
- 200 gm of unsalted roasted peanuts
- 20 gm fresh coriander or cilantro
- 2 pods garlic (chopped)
- 2 green chili padi
- 1 inch ginger (diced)
- 1 Medjool date
- 1 tbsp tamarind pulp
- Tempering: Mustard seeds, cumin seeds, curry leaves, ghee
- Blend all the ingredients except the tempering in a food processor with some water and Himalayan salt to a coarse paste.
- In a small wok heat a teaspoon of ghee, till its sizzling hot and temper with mustard, cumin, curry leaves. Pour the hot tempering onto the blended chutney.
A finger-licking chutney is ready to savour with dosas, toasted sourdough or even carrot sticks for a healthy snack.