๐Ÿฅœ Peanut-Tamarind Chutney ๐ŸŒถ๏ธ An Ital Recipe ๐Ÿ‘จโ€๐Ÿณ

in Qurator โ€ข 4 years ago (edited)

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Having recently scored some peanuts after a multi-month shortage, I sat out to make a chutney we used to eat very often.

๐Ÿฅœ Peanut-Tamarind Chutney ๐ŸŒถ๏ธ An Ital Recipe ๐Ÿ‘จโ€๐Ÿณ

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ย  ย  ย We used to serve this chutney at least once a week at our former restaurant in Cambodia, and it remains Monkey-B's favorite chapati/roti side dish.

ย  ย  ย Peanuts and tamarind haven't been in steady supply for over a half a year here in Suriname, and it was only a few days ago when we happen to acquire peanuts while being in possession of tamarind, allowing us to make this super delicious chutney.

๐Ÿฅœ Peanut-Tamarind Chutney Ingredients ๐ŸŒถ๏ธ

โ‹† peanuts (raw) - ยฝ cup
โ‹† sesame oil - 1 tbsp
โ‹† vegetable oil - 1 tbsp
โ‹† dried chilies - 4
โ‹† mustard seeds (yellow) - ยฝ tsp
โ‹† hing (asafoetida) - ยผ tsp
โ‹† fenugreek seed - ยผ tsp
โ‹† curry leaves - 1 sprig
โ‹† salt - 1 tsp
โ‹† tamarind pulp - 1 tbsp
โ‹† water - 1 cup

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๐Ÿ‘จโ€๐Ÿณ Cooking Method ๐Ÿ”ช

STEP 1

ย  ย  ย Heat the oils in a wok in medium heat and the mustards seeds and dried chilies.

ย  ย  ย Fry for a few seconds until mustard seeds splatter.
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STEP 2

ย  ย  ย Now add the peanuts, turn the heat down very low and saute 2 minutes.
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STEP 3

ย  ย  ย Add the fenugreek seeds, hing and curry leaves.

ย  ย  ย Saute about 30 seconds until curry leaves are done splattering.
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STEP 4

ย  ย  ย Remove 2 of the dried chilies from the work and set aside.

ย  ย  ย Add the tamarind pulp and salt, and fry for a minute while smashing the tamarind a bit.
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STEP 5

ย  ย  ย Now add 1 cup of water, turn the flame back to medium, and simmer for two minutes.

ย  ย  ย Turn off the stove and allow to return to room temperature.
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STEP 6

ย  ย  ย Add the mixture to a food processor or blender and grind until smooth.
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STEP 7

ย  ย  ย Transfer to an airtight container.

ย  ย  ย It will keep fresh for 3-4 days in a refigerator.
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ย  ย  ย Congratulations, you've made your own peanut-tamarind chutney. It is absolutely delicious with rice, but in my opinion, chapatis/rotis are the best accompaniment to this chutney.

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ย  ย  ย If you want to add some more fire to this chutney, slice the two dried chilies you removed from the wok in Step 4 and add them to the top of the chutney before serving.

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ย  ย  ย This recipe gets full approval from Monkey-B just in case you were wondering. The protein in the peanuts actually makes this a bit filling, surprising for a chutney.

#POSH

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๐Ÿ™ THANKS FOR READING ๐Ÿ™

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Yummy, it looks very tasty, I will try it once ๐Ÿ˜Š

It is good stuff, even almost like a pรขtรฉ, delicious with crackers too.

!ENGAGE 10

Ah super, yes it very looks delicious and filling.
Thanks again for the engagements-tipps, I wish you and all your family members a nice end of week ๐ŸŽ†

Thank you for your engagement on this post, you have recieved ENGAGE tokens.

Wow, that looks very, very, very yummy! ๐Ÿ˜‹

Very hearty but a little spicy too. Thanks @trincowski.

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Thank you @theresteemer5000.

Thank you, for the great posts.

I like this one it so tasty ๐Ÿ˜‹

So good with fresh rotis.