Saturday, November 15, 2014

Thick Peanut chutney

Not everybody likes peanuts. Worse yet, some people are allergic to peanuts. This method of preparing chutney will not help those who are allergic to peanuts but will make it tolerable for those who do not like the overwhelming taste of peanuts.

We had a get together couple of weeks ago and a friend brought this chutney to the party and it was a big hit. Most people could not tell it had peanuts. In all the work in organizing a party I was not able to savor the taste of the chutney so I saved some of the leftover chutney to enjoy the next day. But when I looked for it the next day to eat with some idly the chutney had disappeared. DD had asked for it and grandma (yes my mom) gave it to her grandchild. No grandma says no to the grand child!

Even without this story what does a blogger that too a food blogger at that, when confronted with something that good do? Ask for the recipe of course and the recipe I received was written as good as or better than a food blogger. So here goes the recipe from my friend Vijaya Akka who originally got it from another friend but presented with her own modifications.

Spread the raw peanuts in a single layer on a microwave safe plate. Heat and cool in intervals as explained till the peanuts are just about cooked but not roasted.
Saute the red chilies, garlic and ginger in a tiny bit of oil. Powder the peanuts, salt and red chilies so the chilies are tiny specks.
Add the coconut, ginger and garlic and blend to a coarse mixture. Add the lime/lemon juice and mix.
Once the lime juice is mixed into the peanut chutney. In a saute add oil and fry the seasonings and add to the chutney.

The trick to making this chutney without the overwhelming peanut taste is to not to roast the peanuts fully. Roasting the peanuts fully and blending them makes them generate oil which is where the overwhelming peanut smell and taste comes from. Instead these peanuts are slow roasted, cooled and roasted again till they are barely out of their raw state but not more.

Thick Peanut Chutney
Preparation Time:10 minutes
Cooking Time:20 minutes
  1. 1 cup of raw peanuts
  2. 1/4 cup of grated fresh or frozen coconut
  3. 6 red chilies
  4. 2-3 cloves of garlic
  5. 1 inch piece of ginger
  6. salt to taste
  7. about 1-2 tbsp of lemon/lime juice (or as much needed)
  8. 1/2 tbsp of sesame oil (the recipe calls for a 1 tbsp of raw sesame oil or any vegetable oil)
  9. salt to taste
  10. seasonings
  11. 1/2 tsp mustard seeds
  12. 2 tsp urad dal
  13. 1 tsp channa dal
  14. 1 sprig curry leaves
  15. 1 dried chili cut in half
  16. Note:The amount of dal in the seasoning depends on how much crunch you want in the chutney, add more or less depending on taste.

  1. In a microwave safe plate, spread the peanuts in a single layer. Roast the peanut in the microwave in intervals. First microwave for 1 minute. Toss them around, cool for a minute. Then microwave for 30 seconds, stir, cool for 30 seconds. Repeat this process 5-6 times more till the peanuts are not raw anymore but are not roasted.
  2. In a saute pan heat 1/2 tsp of oil and saute the red chilies, garlic and ginger for about a minute or so. Set aside.
  3. Take the peanuts, salt and red chilies and powder till the chilies are blended to fine specks. Take care not to make the peanuts into a paste.
  4. Now add the coconut and blend to a coarse mixture. Add the lemon juice, mix and set aside.
  5. Get the seasonings ready, heat the rest of the oil (or just use a tsp of the oil and add the rest raw to the chutney) and when hot add the channa dal and saute till it turns starts to turn brown, add the urad dal next and saute till both are golden color, add the chili, mustard seeds and when the seeds pop add the curry leaves. Pour over the chutney. DO NOT mix the seasonings till it is time to eat. This keeps the dals crunchy and nice,
  6. Serve with idli or dosai. Taste good mixed with rice also.

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