Onion Peanut Chutney

Onion Peanut Chutney

Today is just one of those days when I  feel I would have been better off as a normal girl who spends an hour on Facebook everyday and not a food blogger who spends 6 hours online everyday. Don’t get me wrong. I don’t plan on quitting. EVER. But there are days when I just hate picking up a camera or going to the kitchen to cook something. It doesn’t help that I’m not even responsible for feeding my family! My mother takes care of that. So anything I cook is purely because I’m motivated to try out something new. But on days when I absolutely MUST cook, for example when my mom’s away, I don’t meddle with complicated, 25-step recipes. I stick to simple, 2 minute wonders such as this one!

I had bookmarked this Chutney from my friend Priya’s blog “Now Serving” sometime back. The perfect opportunity to try it out came when all I had at home was some Idli batter and nothing else. This Chutney proved to be a scrumptious and new condiment to the regular Idlis!

Onion Peanut Chutney Recipe

In a wok/ kadai/ frying pan, heat the oil and add the ingredients.

Onion Peanut Chutney

Sauté until onion is translucent.

Onion Peanut Chutney

Add them to a blender.

Onion Peanut Chutney

Add salt

Onion Peanut Chutney

Grind to a fine paste (or a texture you prefer)

Onion Peanut Chutney

Heat 2 tsp of oil and add the mustard seeds, flax seeds & urad dal. Fry until the mustard starts to splutter.

Onion Peanut Chutney

Add the curry leaves & turn the flame off.

Add the oil & seeds to the chutney & mix well. Serve with Idlis , Dosas or Upma.

Onion Peanut Chutney Recipe

Onion Peanut Chutney
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 big Red Onion or 1 cup Pearl Onions
  • 1 handful of Roasted Peanuts (husk free)
  • 3-4 spicy dried red chilies
  • 1 tsp Sesame oil (or any vegetable oil)
For tempering
  • A pinch of asafoetida (hing)
  • ¼ tsp black Mustard Seeds
  • ½ tsp Flax Seeds
  • fresh curry leaves
  • 1 tsp of sesame oil (or any vegetable oil)
Instructions
  1. In a wok/ kadai/ frying pan, heat the oil and add the ingredients. Sauté until onion is translucent.
  2. Add them to a blender & add salt. Grind to a fine paste (or a texture you prefer)
  3. Heat 1 tsp of oil and add the hing, mustard seeds, flax seeds & urad dal. Fry until the mustard starts to splutter. Add the curry leaves & turn the flame off.
  4. Add the oil & seeds to the chutney & mix well. Serve with Idlis , Dosas or Upma.

Check out what my friends are doing for AGC this week – Roshni, Priya S, Priya M, Radhika, Anusha, Veena & Jayanthi

3 thoughts on “Onion Peanut Chutney

  1. I like Priya’s blog a lot too. Looks like a lovely tasty chutney :) I wish I had the time to spend 6 hours a day on blogging…. but then again, maybe it’s all the more fun for me when I can snatch a few moments to sneak off and get on my laptop!

Leave a Reply