Peanut chutney| verkadalai chutney, made using raw peanuts, red chili and garlic pairs very well with dosa and Idli. As such we all are a big fan of peanuts. This peanut chutney i  tasted in my friend’s place for the first time and i loved the taste very much. It was quite new to me and i immediately noted down the recipe from her. It was so simple and different from the usual coconut chutney i make for dosa | idli. So try out this no coconut added peanut chutney recipe.
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Peanut Chutney recipe 

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Peanut chutney| verkadalai chutney, made using raw peanuts, red chili and garlic pairs very well with dosa and Idli

     Raw peanuts  1/2 cup
     Red chili    5-6
     Garlic  3 cloves
    Tamarind  a tiny piece
    Salt  to taste
    Oil  1 tsp 
    Mustard seeds   1/4 tsp
    Curry leaves  few
    Asafoetida  a pinch

Method with step by step pictures :

• In a pan add few drops of oil and add the red chili, tamarind and garlic cloves.
• Saute till the garlic changes  color to golden brown.
• Add the peanuts.
• Saute  the peanuts in a pan, till it turns golden brown.
• Be careful, it should not get burnt.

• Switch off the flame 
• Allow it to cool.
• If you want to take out the skin of the peanut, you can do so by rubbing it with hands.
• But you can proceed with grinding without taking out the skin too.
• Add the roasted peanut, garlic, red chillies tamarind and salt and powder it in a mixie.
• Add water to it according to your desired consistency.
• I added 3/4 cup of water to it.

• Add water to the powdered mixture and run the mixie.
• Grind into a smooth paste.
• Transfer it to a bowl. 
• Temper it with mustard seeds, curry leaves and asafoetida.
• Enjoy with hot idli/ dosa.

Note:

1. If you get unsalted roasted peanuts without skin , then skip the first 2 steps.
2. Removing the skin from it doesn't make any difference in the taste, so u can grind with the skin if u want.
3. If you are making it frequently, then roast the raw peanuts in bulk , cool it and keep it in a air tight box.
4. Add the water to it while grinding itself, otherwise it won't mix up well with the peanut chutney.