This is a dip made with roasted peanut and sesame seeds along with tamarind water. One of the best replacement for coconut chutney. Unless ordinary peanut chutney, this one is prepared by sauteing onions.
Since I don’t get good coconuts often in my place, I wanted to find a better replacement for my indian breakfast/ dinner recipes. This peanut chutney is a fantastic combination for Pesarattu, Upma, Kichdi ( Pongal),etc.,
- Prep time – 15 mins
- Cooking time – 15 mins
- Serves – 3
For roasting and grinding:-
- Peanut – 1 and half tablespoon
- White sesame seeds – 1 teaspoon
- Red chillies – 3
- Salt to taste
- Cumin – 1/2 teaspoon
- Split urad dal – 1/2 teaspoon
- Pearl onions – 6 to 7 peeled and finely sliced
- Curry leaves – 1 sprig
- Tamarind juice – 140 ml diluted ( tanginess can be adjusted accordingly )
- Ginger garlic paste – 1/4 teaspoon
- Oil – 1 teaspoon
- Slow roast the peanut over low and medium heat.
- Separately roast the sesame seeds and red chillies.
- Grind the mixture along with half salt in a blender to as smooth paste.
- In a saucepan, add oil then cumin, split urad dal. When the urad dal turns colour, add the onion.
- When onion turns translucent, add the ginger garlic paste then curry leaves.
- Pour the tamarind juice when the raw smell of ginger garlic paste vanishes. This won’t take long time.
- Add the remaining half salt and cover the pan. Once the raw smell in the tamarind vanishes, add the tamarind water in the pan to the smooth peanut sesame paste and mix well.
- Serve it.
|Slow roasted red chillies and sesame seeds|
|Roasted peanuts added into the blender|
|Mixture of peanut, sesame, red chillies dry before adding water|
|Smooth paste is ready|
|Tempering with cumin, split urad dal|
|Adding onion and curry leaves|
|Adding ginger garlic paste|
|Smooth paste is ready for tempering|
|Boiling tamarind juice under reduction|
|Mixing the tamarind reduction with the peanut paste|
An awesome combination when served with tiffins. Try this! Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!