Peanut Tamarind Chutney is one of my favorite recipes passed onto me by my mother. As a kid, I loved having this with plain steamed rice 🙂
This versatile chutney is really quick to make.
Serve with Idli (savory steamed cake), Dosa (Fermented crepe), Vada (fried pulses ball), Pakodas (fritters) or even as a side with main course!
Is Tamarind healthy?
Tamarind is a pulpy, sweet and tangy fruit, that is used extensively in Asia and South America. It’s a rich source of vitamins, minerals and dietary fiber. In addition, it also has anti-inflammatory and antioxidant properties.
Peanuts are crunchy, nutty oil seeds, whose kernels are eaten. They are a rich source of energy and contain sufficient levels of MUFA (Mono-unsaturated fatty acids). This MUFA lowers LDL (or “bad cholesterol”) and increases HDL (or “good cholesterol”).
Have I heard of Peanut Tamarind combination earlier?
Peanut and tamarind combination is very popular in South East asian cuisine. The nuttiness of peanuts and tangy flavor of tamarind goes well with many dips, sauces and marination.
Now I can’t wait to share the recipe!
Peanut and Tamarind Chutney
- 3/4 cup Peanuts whole
- 1 1/2 tsp Tamarind pulp/ paste
- 1/2 tsp Chana dal or split Bengal gram
- 1/2 tsp Urad dal or spilt Black gram
- 6-7 leaves curry leaves
- 2-3 whole Dried red chilli
- 1-2 nos Green chili or Thai green chili or Jalapeño
- 2 tbsp cooking oil
- Water as required
- Salt to taste
- Heat oil in a medium sauce pan. Add chana and urad dal. Cook for 1/2 minute and add curry leaves and dried red chili. Cook for another minute.
- Now add peanuts and cook on a medium flame for 3-4 minutes. Then add green chili and cook for another 1/2 minute.
- Add tamarind pulp/ paste and cook for another 2 minutes. Add salt and remove from heat.
- Let it cool. Transfer the cool contents to a blender/ food processor/ grinder. Add adequate water to get a thick paste consistency.
- Empty the chutney into a bottle/ bowl. Enjoy!
- I used the ready-made tamarind paste available in grocery stores. If you are working with the raw tamarind, clean and soak it in water for 30 minutes and extract the pulp.
- This chutney can be made in large quantities and refrigerated for months.
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