Peanuts, otherwise popularly known as Groundnuts are grown in our area mainly for its oil, being used in cooking. The peanuts can also be used to make sweets and added to various other dishes for additional taste.

In this instructable I will explain how to make Peanut Chutney, which can be used as side with Idli, Dosai and Vadai varieties.

Step 1: Ingredients Required

100 Grams of Peanuts
2 to 3 dried red Chillies (Adjust to your own taste)
A lemon sized piece of Tamarind
Half a teaspoon of Asafoetida powder
Salt to taste

For tempering

One tablespoon of cooking oil
One teaspoon of Mustard seeds mixed with split Blackgram lentils
Handful of Curry leaves

Step 2: Roast the Peanuts

Place a frying pan over medium heat and add the Peanuts in it
You can also add a drop of oil to the pan with the peanuts
Stir continuously to prevent over burning
When the peanuts are roasted properly, remove from stove and allow to cool
After cooling, press with fingers and remove the outer skin and keep aside

Step 3: Grind Other Spices

Break the dried red chillies into pieces and add to a mixer grinder jar
Add other ingredients like Tamarind, Asafoetida powder and salt to the jar
Grind to a rough powder. Do not add any water.

Step 4: Grind Peanuts

Add the cleaned peanuts to the mix in the grinder jar
Grind all ingredients together without adding any water. If you add water, some of the peanuts will not be crushed and remain whole

Step 5: Add Water and Make Paste

Once the peanuts are dry-ground, add half a cup of water and grind to a rough paste
Do not make a fine paste as this will change the taste
Transfer the paste to another wide mouthed serving bowl.
Now you may notice lot of the peanut paste is sticking to the grinder jar
Add some water to the grinder jar, rinse and mix with the paste in the bowl