Heat a pan and add a tsp of coconut oil. When the oil is hot, add the peanuts, green chilies broken into small pieces and shallots cut into halves.
Saute until the peanuts turn crisp or skin turns brownish-black. It usually takes about 4 to 5 minutes over medium heat.
Turn off the heat and let the peanuts cool completely.
Now transfer the roasted peanuts along with the chilies and shallots to a mixer jar and add the tamarind paste and salt. Without adding any water, pulse it into a coarse mixture.
Add ½ cup of water and grind it, and this is how it looks. Check for salt and add if required.
Now add ½ more cup of water and grind it into a smooth mixture.
Transfer this to the bowl and rinse the mixer jar with ¼ cup of water and add it to the chutney. I used 1.25 cups of water in total. You can adjust it according to your consistency preference.
In a separate tempering pan, add the remaining 1 tsp of coconut oil. When the oil is hot, add the mustard seeds, cumin seeds, curry leaves, and asafoetida. When mustard seeds splutter, turn off the heat and add it to the chutney.
That's it. Delicious peanut chutney is ready. Serve it with idli, dosa, or with appetizers.
As always, adjust salt and spice according to your preference.
Instead of cumin seeds, you can add urad dal and chana dal while tempering.
Asafoetida and curry leaves are optional. You can use cilantro to garnish as well.
As mentioned in the post, you can use roasted peanuts without skin. But roast it for a minute to bring out the taste.
Also, make sure to use good quality peanuts. The rancid ones will ruin the chutney.
The chutney thickens as it stays. So before serving, if required, thin down the chutney by adding room-temperature water.
Instead of shallots, you can include two cloves of garlic or both shallots and garlic.
If you are using tamarind flesh/pulp, you can use a small marble-sized one and saute it along with the peanuts so that it softens. Or you can soak it in ½ cup of water and extract the juice and use the tamarind water while grinding.
You can also use dried red chilies instead of green ones. And you can add ¼ to ½ cup of coconut as well for more flavor. But the shelf life is comparatively less.