If you struggle with getting in gear for a tasty breakfast every morning, it’s time to start planning in advance. This make-ahead peanut chutney can be meal prepped in advance and stored in the freezer until you need it. This fiery combo showcases the nutty richness of roasted peanuts with the heat of red chillies, balanced perfectly with tangy tamarind and a hint of sweetness. Just make a large batch once, portion it out, and you'll have ready-to-eat chutney for weeks.
Heat a dry pan over medium heat. Add the raw peanuts and roast them, stirring continuously, until they turn golden brown and release a nutty aroma. This should take about 4-5 minutes. Remove from heat and let them cool slightly. Once cooled, rub the peanuts between your palms to remove most of the skins (a few bits remaining are fine).
Description - Step 2
Roast the Spices
In the same pan, add 1 tablespoon of oil. Add the dry red chillies, garlic cloves, cumin seeds, and curry leaves. Roast on low-medium heat for 2-3 minutes until the garlic turns golden and the chillies become fragrant. Be careful not to burn them, as this will make the chutney bitter.
Description - Step 3
Soak the Tamarind
Whilst the spices cool slightly, soak the tamarind ball in 2 tablespoons of warm water for easy blending. You can also use tamarind paste or extract if you have it readily available.
Description - Step 4
Grind the Chutney
In a blender or food processor, combine the roasted peanuts, roasted chillies and garlic mixture, soaked tamarind, jaggery, and salt. Add water gradually (about 1/4 to 1/2 cup) and grind to a smooth or slightly coarse paste, depending on your preference. The consistency should be spreadable but not too runny. Taste and adjust salt or spice levels as needed.
Description - Step 5
Add Tempering (Optional)
For extra flavour, you can add a tempering. Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and a pinch of hing. Fry for 30 seconds until the dal turns golden. Pour this tempering over the chutney and mix well. Note: If you're planning to freeze the entire batch, you can skip the tempering and add it fresh when reheating individual portions.
Description - Step 6
Portion and Freeze
Allow the chutney to cool completely to room temperature. Portion the chutney into freezer-safe containers, small zip-lock bags, or an ice cube tray. If using an ice cube tray, fill each cavity with chutney, freeze until solid (about 3-4 hours), then transfer the frozen cubes to a freezer bag. Label with the date, the chutney stays fresh for up to 3 months.
Description - Step 7
Reheat and Serve
When ready to serve, remove the desired portion from the freezer. Microwave on medium power for 45-60 seconds, stirring halfway through. Alternatively, thaw overnight in the refrigerator and bring to room temperature before serving. Serve alongside hot dosa, idli, uttapam, or vada.
Search
Login
Indian
Easy
