Peanut Mango Chutney
Oil is tempered with mustard seeds and dried red chiles. Peanuts are roasted and ground into paste along with chopped mango and the tempering. Mango gives the peanut chutney a distinct flavor and aroma. Serve peanut mango chutney with idli, dosa, vada etc…
Makes: around 1 1/2 Cups of Peanut Mango Chutney.
Roasted Peanuts 1/2 Cup
Raw Mango 1 Small
Whole Red Chiles 3 – 4
Mustard Seeds 1/4 tsp
Fenugreek Seeds 3
Asafoetida a Big Pinch
Salt to taste
Oil 1 tsp
Method of preparation:
Peel and roughly chop the mango. (around 1 Cup)
Heat oil in a pan, add mustard seeds and let the seeds start to crackle.
Now add fenugreek seeds, broken red chiles and asafoetida.
Stir well and remove from heat.
Let the oil come to room temperature.
Remove all the tempering into a blender and grind it into fine powder.
Then stir in roasted peanuts and grind again into fine powder.
Finally add chopped mango, a cup of water and salt.
Grind everything into fine paste and remove onto a bowl.
Serve peanut mango chutney with idly or dosa etc…
Notes: Make sure to roast the peanuts on a low flame without oil.
Suggestions: If the chutney is too sour, stir in more roasted peanuts and grind again into fine paste. If the chutney is not sour enough, add few drops of lemon juice.
Variations: You can also add a green chile to the tempering for extra spice. Tempering with curry leaves can be added to the chutney as a final step.
Other Names: Peanut Mango Chutney.