The term ‘Chutney’ is an Anglo-Indian loan word derived from ‘catni’. I was too glad that this favourite, is of Anglo-Indian origin like me.
‘Catni’- is a term used to define a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain a peculiar spice and vegetable mix that complement each other. I remember, during my childhood days, we had no mixer or electric blenders to prepare chutneys. My mother used to grind it on an ammikkal, an implement with a mortar and pestle, used as a pair, to grind chutney and masalas for curries. The hand churned masala gives a totally different taste and aroma to the dish. This stone implement is found even today in certain South Indian homes, in spite of the modern electric equipments.
Depending on the dish it accompanies the consistency of the chutney is altered. When served with dosas and idlis it is usually a little wet. With certain dishes it is served having a coarse to fine texture. This Anglo-English loan word relates to fresh and pickled preparations indiscriminately, which often contains sweetened or oil preserves.
The peanut chutney dutifully accompanies its companion, dosas, for breakfast or may be a light dinner. Some savour this chutney, even with upma, pongal or idli. The comeuppance of this dish has a welcoming appearance and spicy aroma.
- 2 tbsp – Grated coconut
- 3 tbsp – Roasted and powdered peanuts
- 4-5 – small onion (madras onions) and 1 medium size onion
- 2 tsp – Chilli powder (the Kashmiri Lal variety which is more colourful and less pungent)
- 2 – Cloves of garlic
- 1 cm long – Ginger piece
- Salt to taste
- ½ tsp -Oil
- A few curry leaves
- 1 tsp –Mustard seeds
- 1 tsp – Urad Dal (split black gram) – Optional
- 1 Whole Red Chilli – Optional
- Slice the medium sized onion into 4-6 slices.
- Heat a small vessel with ½ tsp oil. Put of the flame and add the small onions (madras onions) and the sliced medium size onions and stir well.
- When the onion colour changes add to it red chilli powder.
- In a mixer blend well the onions-chilli powder mix, garlic, ginger and salt.
- Now add to this the grated coconut and roasted and powdered peanuts and blend again. Add water to this, to obtain the required consistency(wet or dry).
- Heat oil in a pan, when hot add mustard seeds and curry leaves and rest of the optional ingredients. When it splutters add this piping hot seasoning to the blended mixture.
- Peanut Chutney is ready to serve with dosas or idlis.
Preparation Time: 15 minutes
Serves : 6