Peanut Chutney

My daughter is a total peanut fan.  She eats peanuts roasted, fried, boiled, in salads, asks for them in lemon rice, or if I am not looking, she gobbles them even raw! A jar of peanuts are never safe around her. To the extent that she is called the ‘ Li’l monkey’ of the house. She pouts and sulks when called so, and that tickles her big brother. So he runs her insane by chanting ‘monkey, monkey monkey’. Her dad calls her his fav  cute Li’l monkey – that did not seem to appease her either.
And then one day, I made this peanut chutney. Obviously, you cannot see the peanuts in them cos they are ground! Guess what? Her dad loved the chutney so much, he asked me, “What chutney is this? It pairs so well with idli” . My daughter was delighted. She ran to her dad, and told him “You are my favourite big monkey now, cos you like peanuts too! This is peanut chutney!” All of us had a hearty laugh. And peanut chutney came to stay forever at our home.
There are many versions of peanut chutney made, here is my unique combination of ingredients. I often add some coriander leaves, or mint leaves, a clove of garlic or even curry leaves to the mixture and then blend it up. You could try those variations too.
You Need

1. Raw peanuts with skin – 1/2 cup
2. Coconut, grated – 2 tbsp
3. Onion – 1, medium sliced
4. Green chilli – 4, cut in halves
5. Tamarind pulp – 1 tsp
6. Salt – 1/2 tsp
7. Vegetable Oil – 1/2 tsp
8. Drinking water – 1/4 to 1/2 cup for grinding

For Seasoning -

1. Vegetable Oil – 1/4 tsp
2. Mustard seeds – 1/4 tsp
3. Urad dal – 1/4 tsp
4. Curry Leaves – 4-5

To Assemble

1. Take oil in a fry pan / wok / kadai, Heat it.
2. Add whole peanuts to it, fry for 2 –3 minutes.
3. Next, tip in green chilli cut in halves, followed by onion slices, last comes the tamarind.
4. Fry well over medium to high flame, for 2-3 minutes more. Do not burn the ingredients. Stop frying when the peanuts look golden brown and the onions turn translucent.
5. Add salt and grated coconut to this mixture, switch off flame ( cool it if you have time) and blend in a mixie to a coarse-ish smooth paste. You may need to add some water, say 1/4 cup while grinding to get a thinner chutney.
6. Heat ingredients for seasoning, when the dal gets a warm golden hue, pour on top of chutney.
7. Enjoy with idli, dosa, use as sandwich spread, or even with hot steamed rice.

Please do read the allergy information before trying out this recipe, especially if you have never eaten peanuts in any form before or if you have noticed any other food allergy symptoms too.
IMPORTANT ALLERGY INFORMATION
Some people develop an allergy to several nuts including peanuts. Symptoms may range from itching around mouth or throat, skin reactions, digestive disturbances, or more serious symptoms like breathing trouble too. In such situations, please stay away from peanuts in all forms – whether raw, boiled, roasted or fried. However, refined peanut oil seems to be tolerated even by people with peanut allergy. Still, do consult with your doctor before attempting to include peanuts in your diet.
PEANUT NUTRITION INFORMATION
Peanuts are a high energy food, most of the energy coming from fats and protein. As we know, all fat is not bad fat, peanuts are cholesterol free, have omega 3 and Omega 6 fatty acids.
To give a better picture, the total fats in 100 gms of raw peanuts is 49 gms, of which monounsaturated fats are 24 gms and polyunsaturated fats are 15 gms, while the saturated fats in peanuts are only 6 gms. They also have a high content of Omega 6 fatty acids – 15 gms / 100 gms.This makes it a valuable ‘good fat source’ in vegetarian diets.
Peanuts are also known to prevent cancer, help in weight control in moderate amounts and also have very valuable anti oxidants which have the heart health benefits and also prevent stroke. Regular consumption of peanuts also helps in preventing Alzheimer’s.
Peanuts are an inexpensive, ready to eat protein source, go ahead and enjoy it’s benefits.