Peanut Chutney

Ingredients
100 gm peanuts
8 dry red chilies
½ tsp cumin seeds
1 tsp coriander seeds
Tamarind, lime-sized ball
1 small onion
2 tsp oil,
Salt to taste

Method:
Heat the oil and fry the cumin and coriander seeds. Add peanuts and the red chillies and fry till they turn golden brown. Remove from fire; add tamarind, salt and the raw onion. Sprinkle a little water and pound to a rough paste.
Serve with steaming rice or dosas/idlis/vadas. The secret lies in pounding the chutney and not grinding it in a mixer
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Groundnut Chutney Recipe

Ingredients:
1 cup roasted and peeled peanuts
1 small onion sliced
3 dry red chillis, de-seeded
small lemon sized tamarind (soaked in warm water for 10 mts)
3 garlic flakes, crushed
salt to taste
3/4 cup water
1 tsp oil
For poppu/tadka/seasoning:
1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil
1 Heat oil in a vessel, add the garlic and dry red chillis and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts on medium heat. Turn of heat and cool.
2 Grind the roasted peanuts, tamarind, sauteed onions and garlic along with salt and half a cup of water.
3 Heat oil in a pan for seasoning. Once hot, add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown. Add the curry leaves and turn off heat. Pour over chutney and serve with idlis or dosas.