Indian peanut chutney
Quantity: large portion
Complexity: easy
Working time: 60 min
Total preparation: 60 min
Ingredients
250 g unsalted peanuts
5 cloves of garlic
1 tbsp lentils (yellow or orange)
2 - 3 green chilies
1 tsp cumin (seed)
1 tsp black mustard seeds
half asafoetida
15 curry leaves
2 tbsp lemon juice; to taste
salt to taste
some water
some oil for frying
potje asafoetida
Preparation
This is a tasty dip with pakoras or bajiees.
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Heat a dash of oil in the frying pan.
Fry the coarsely chopped garlic (medium high heat) and add the lentils.
Let it fry for about 3 minutes.
Add cumin seeds and mustard seeds and fry for 2 minutes.
Add the peanuts and fry until lightly brown.
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Finally add the asafoetida and curry leaves.
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Let the mixture cool a bit and then puree it with water (so much that it becomes a thick dip) in the mixer until you have a nice sauce. Add lemon juice and salt to taste.
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KPK/24feb18
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