Ginger, Salt & Pepper

Growing up, chutneys used to be just coconut chutney or green chilli chutney.

Traveling to different places in the south of India changed that. There were just so many types of chutneys to choose from.
And then, the concept of a chutney from a nut was alien and I met it with skepticism. That was until I tried it.

Now, it features quite regularly at breakfast.This is my take on a nutty delicious chutney.

Ingredients

1.5 cups Raw Groundnuts (with skin)

1 tbsp Oil

6 Dry red chillies

2 inch piece of Ginger (chopped)

1/4 of a medium sized Onion (diced)

2 cups Water

For tempering

1 tbsp Oil

1 tsp Black Mustard seeds

8-10 Curry leaves

Recipe

1. Dry roast the groundnuts in a pan on low heat. Take care not to burn them. Roast only till you see the oil starting to leave the Groundnuts. Set aside to cool.

2. Bring 1 tbsp oil to medium heat in a pan and add dry red chillies and saute.

3. Immediately add the ginger and onion to this. Cook till the onions are soft and lightly browned.

Set this aside to cool

4. Bring 1 tbsp oil to medium heat in a pan and add the mustard seeds

5. Once they splutter, add curry leaves and fry till crisp.

Set this aside.

6. In a mixer, add the prepared groundnuts, ginger, onion and red chillies with 2 cups of water. Grind to a paste (Add more water if you are finding it difficult to grind)

7. Add the tempering and mix

Serve with hot dosas or Idlis.