Peanut Chutney
condiment, eggs, indian
50 gm raw peanuts
1 dry red chilly
2 teaspoon oil
1/2 teaspoon tamarind concentrate
1 (available at most or
3/4 teaspoon salt
1. Put the oil in a frying pan, add the peanuts and red chilly and fry until the peanuts turn a light brown shade.
2. Remove from heat and transfer to a blender. Add about 110 ml water, the salt and tamarind and blend to a smooth paste, adding more water as necessary. You can adjust the consistency to your liking by adding more water.
Author's Notes: Serve with plain rice or Pongal or make up your own creative use for it.
Difficulty : easy. Precision : approximate measurements.
Recipe By : Satish K. Chittamuru chittamu@pogo.cs.umass.edu
Yield: 1 servings