Chutneys are a delicious Indian condiment. The word “chutney” is actually a British term derived from the Hindi word “chatni”, meaning, “to crush”. They are very popular all over India and are quite simple to make.

Chutneys come in a wide range of bold and exciting flavors ranging from spicy to sweet, savory, tangy and even sour. They also vary in textures depending upon the ingredients used and their preparation. There are two main types of chutneys: fresh and preserved and they can either be wet or dry in nature. Regardless, fresh home made chutneys will always add an exotic Indian touch to any meal.

Peanuts (also known as groundnuts) are commonly used in Maharashtrian cooking.
They are actually a variety of legume native to Central and South America. India is the second largest producer of peanuts in the world after China. Peanuts are a rich source of protein and also contain high amounts of niacin, which is an essential vitamin needed for overall good health. Peanuts are also antioxidants which help to neutralize free radicals in the body caused by the oxidation process. Antioxidants may be beneficial in fighting certain cancers, diabetes, heart, liver and kidney issues...


PEANUT CHUTNEY

Yield: 1 cup

Ingredients:

1 cup unsalted roasted peanuts
1 onion, chopped
1 tbsp tamarind concentrate or powder
1 tbsp yogurt
1 tsp ground cumin
½ tsp red chili powder, to taste
1 tbsp oil, vegetable or canola
salt to taste

METHOD:

In a sauté pan on medium high heat, add the oil and sauté the onions until they are golden brown in color. Add the peanuts, salt, ground cumin and red chili powder. Stir fry for 2-3 minutes until fragrant. Remove from the heat and let cool.

Using a blender or food processor, grind the onion/peanut mixture along with the rest of the ingredients into a paste. The consistency may be adjusted according to personal preference. You may add a little water for a slightly thinner consistency. Store in the refrigerator and use within 1 week.

VARIATION:

Try using roasted cashews for a different taste.