Peanut chutney

Peanut chutney is a famous chutney among South Indians. Some call it as 'sivappu chatney' or 'kara chutney' that means 'red or hot chutney'. My dad loves this very much and after a long time I made it along with idly. It has to be made with more dry red chillies and tamarind to make it super hot. Here goes the recipe.

Groundnut chutney.

Ingredients:

peanut - 1/2 cup
shredded coconut - 1/2 cup
dry red chillies - 10
tamarind - an amla size
salt - to taste

To temper:

oil - 1 tsp
mustard - 1/2 tsp
urid dhal - 1/2 tsp
curry leaf- 1 sprig

Method:

Dry roast the peanut and let it cool.
(If using roasted peanuts, then skip the above step).
Remove its skin by gently rubbing. Keep aside.
Now add a drop of oil in a wok and roast the dry red chillies till they smell good and turns crispy.
Grind all items given in ingredient list along with the roasted peanut and fried chillies.
Add some water (less than 1 cup) to get a thick and somewhat runny consistency.
Again heat a tsp of oil in a wok and crackle the mustard seeds, immediately add the urad dhal and curry leaves. Fry till the dhal turns red, pour over the prepared chutney.

Verkadalai chutney is ready!

Serving suggestion:

Makes a great combo with idly or dosai.
Serves 4.

Other info:

As some are allergic or hesitant to peanut, don't try this chutney for a get-together.
Some get giddiness , if they take lot of peanut. In that case give them a chunk of jaggery  immediately. May be it is a home remedy for people who can't take much peanut.