As I have written in a previous peanut post,I am no lover of peanuts.Only recently I have started using them in the normal daily cooking as my family loves it. After the hit sundal this is a simple chutney I have tried with peanuts and coriander/cilantro. This is a simple variation of the traditional coconut and cilantro chutney and can also be used as a sandwich spread. The recipe is adapted from " How the banana goes to heaven & other secrets of health from the Indian Kitchen " by Ratna Rajaiah. I am writing the original recipe here though I adjusted the quantities as per taste
Fresh Coriander Leaves: 1 cup, cleaned,washed and coarsely chopped.
Peanuts: 1 cup,fresh roasted
Green Chillies: 1-2 as per taste
Lemon Juice: 1/2 tsp + as per taste
Cumin Seeds: 1/4 tsp (I added roasted powdered cumin)
Jaggery : grated 1/2 tsp (optional)
Salt: as per taste
Grind together all the ingredients adding enough water and adding the cumin last,when the chutney is fully ground.Serve with anything- as a chutney with dosas /idlis, spread on sliced bread to make a chutney sandwich or mix with curd to make a dip for your chips/fritters.
I used roasted cumin powder instead of the normal cumin seeds. Jaggery syrup also works fine as well as brownsugar. You can roast the peanuts in the dry pan till the skin blackens. Oven also works fine.Optionally remove the skins and you can use this link as a reference for an innovative and easy method for removing the skins.
There goes my simple first entry to AWED:Indian at the Taste of Pearl City,an event by DK