This fiery recipe was graciously shared with me by Nagi, a family friend. It tastes great with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes). You can have it dry or add some tamarind juice to make a delicious tangy-hot dip too!
- 1 cup plain peanuts (with or without skin, as preferred)
- 5 dry red chillies
- Salt to taste
- Walnut-sized ball of tamarind (to make tamarind juice if you want a wet chutney)
- Heat a griddle till it is very hot, on a medium flame. Roast the peanuts and dry red chillies (stirring frequently) on this griddle till they give off a gentle cooked aroma.
- Allow to cool completely and then grind the peanuts and chillies to a coarse powder with a mortar and pestle. You can also use a clean, dry coffee grinder.
- Add salt to taste.
- If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use. Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency.
- Serve with anything! Spicy Peanut Chutney tastes especially good with Idlis (steamed South Indian rice cakes) and Dosas (crispy savory South Indian rice pancakes).