By: Esther Vasa
Peanuts - 1/2 cup
Small Onion - chopped roughly
Tomato - 1 chopped
Green Chillies - 3 or more if you like
Split black gram - 1 tsp
Mustard Seeds - 1/2 tsp
Olive oil - 1 or 2 tsp
Curry Leaves - 1 sprig
Himalayan Salt to taste
Water - 1 cup or as needed to make a paste
Toast the peanuts and when they are toasted add the chopped onions and green chillies to the nearly toasted peanuts and toast for another 3-5 minutes. Blend the peanuts, onions, chillies and tomatoes with salt and water until you get a smooth paste. Transfer into a serving bowl.
In the pan that you used for toasting, add the mustard seeds and let them splutter. Then, add the split black gram and toast the seeds till they change the color to light brown. Finally, add the curry leaves as well and toast for a few more seconds. Put this onto the peanut chutney that is in the serving bowl. Allow these to cool and then just add the cold olive oil and mix and serve the peanut chutney with either idlis or dosas or with bread or brown rice.
We don't heat up oil in this recipe also!