🥜 Peanut-Tamarind Chutney 🌶️ An Ital Recipe 👨‍🍳

in Quratorlast month (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.

🥜 Peanut-Tamarind Chutney 🌶️ An Ital Recipe 👨‍🍳

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     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.

     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.

🥜 Peanut-Tamarind Chutney Ingredients 🌶️

⋆ peanuts (raw) - ½ cup
⋆ sesame oil - 1 tbsp
⋆ vegetable oil - 1 tbsp
⋆ dried chilies - 4
⋆ mustard seeds (yellow) - ½ tsp
⋆ hing (asafoetida) - ¼ tsp
⋆ fenugreek seed - ¼ tsp
⋆ curry leaves - 1 sprig
⋆ salt - 1 tsp
⋆ tamarind pulp - 1 tbsp
⋆ water - 1 cup

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👨‍🍳 Cooking Method 🔪

STEP 1

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

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

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

     Add the fenugreek seeds, hing and curry leaves.

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

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

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

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

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

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

     Transfer to an airtight container.

     It will keep fresh for 3-4 days in a refigerator.
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     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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     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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     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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🙏 THANKS FOR READING 🙏

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Dad
@JustinParke
Mom
@SreyPov
Srey-Yuu
@KidSisters
Monkey B
@KidSisters

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Yummy, it looks very tasty, I will try it once 😊

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

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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 🎆

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Wow, that looks very, very, very yummy! 😋

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 😋

So good with fresh rotis.