• 100 g fried groundnuts (if using raw nuts, fry in 1/2 tbsp cooking oil)
• 5 Red Chillies
• 1 tbsp Mustard Seeds
• 1 tbsp moong dal
• 1 tbsp Channa dal
• A pinch of Asafoetida
• 1-2 Cloves Garlic
• A small size Onion (optional)
• Salt to taste
• A small piece Tamarind (cherry size)
- Heat one tbsp of oil in a kadai. Add mustard, channa dal and moong dal. Fry till golden brown or until the mustard seeds pop.
- Add red chillies and fry till chillies are brown.
- Add hing followed by salt.
- Leave it aside to cool.
- Transfer all the contents from kadai to blender. Add garlic, tamarind and grind.
- When it is half-ground, add fried groundnuts and a little water and mix well.
- Frequently check the consistency by adding a few spoons of water and mixing the ingredients uniformly. The chutney tastes good when it is neither too soft nor too coarse.
- Just before removing, add small cut onion pieces and mix well. See that onions are just mixed and not ground into paste.
- This chutney goes well with hot rice, idlis and dosas.
Recipe courtesy of Ragamayi