Leela Suresh loves cooking and tries new dishes frequently. She cooks non-vegetarian food twice a week since her family loves it. Her favourite dish, however, is Coconut Rice. She is also an ace at making different types of chutneys. “Peanut Chutney, especially, is so easy to prepare that it is called the ‘Bachelor’s Chutney’!” she laughs.
First, take 4-5 tomatoes and grind them. Then, take a pan and put up to four teaspoons of oil into it. Once the oil is hot, put in half a teaspoon of mustard seeds, Bengal gram (kadle bele), and a teaspoon of black gram (Uddin bele). Later, put in some garlic pieces into the pan and fry it well until the colour changes.
Once the raw taste of garlic has disappeared, pour the tomato puree into the pan and stir. While stirring, put in some turmeric powder, a little salt, and some chilli powder and dhania powder.
While using this recipe, you need not add water because tomatoes have a lot of natural water content in them.
Keep frying till the oil separates. Then, turn off the stove and keep the pan aside.
This chutney can be stored for about a week and is usually had with dosas, chapattis, and idlys.
First, fry the peanuts. Then, take a pan and put in one teaspoon of oil. Once the oil is hot, put in a teaspoon of Bengal gram and horse gram.
Next, put some chopped red chilies and green chilies into the pan and fry well. Once done, put in the garlic and some chopped onions and fry it well until the raw smell has vanished.
Once the onion and garlic are cooked, add the chopped tomatoes, tamarind and coriander leaves into the pan and sauté well. After that, put in the pre-fried peanuts. Before putting them in the pan, however, make sure that the peanuts have been pealed. Add a bit of salt along.
Put this fried mixture into a mixer jar and grind well. Water can be added if necessary.
For the seasoning, take a pan and put some oil into it. Once the oil is hot, put a teaspoon of mustard seeds and curry leaves into it.
The chutney is ready!