🥜 Peanut-Tamarind Chutney 🌶️ An Ital Recipe 👨‍🍳

Having recently scored some peanuts after a multi-month shortage, I sat out to make a chutney we used to eat very often.

     We used to serve this chutney at least once a week at our former restaurant in Cambodia, and it remains Monkey-B's favorite chapati/roti side dish.

     Peanuts and tamarind haven't been in steady supply for over a half a year here in Suriname, and it was only a few days ago when we happen to acquire peanuts while being in possession of tamarind, allowing us to make this super delicious chutney.

⋆ peanuts (raw) - ½ cup
⋆ sesame oil - 1 tbsp
⋆ vegetable oil - 1 tbsp
⋆ dried chilies - 4
⋆ mustard seeds (yellow) - ½ tsp
⋆ hing (asafoetida) - ¼ tsp
⋆ fenugreek seed - ¼ tsp
⋆ curry leaves - 1 sprig
⋆ salt - 1 tsp
⋆ tamarind pulp - 1 tbsp
⋆ water - 1 cup

[](https://files.peakd.com/file/peakd-hive/justinparke/xU17kMZu-step201.JPG)

STEP 1      Heat the oils in a wok in medium heat and the mustards seeds and dried chilies.      Fry for a few seconds until mustard seeds splatter.
STEP 2      Now add the peanuts, turn the heat down very low and saute 2 minutes.
STEP 3      Add the fenugreek seeds, hing and curry leaves.      Saute about 30 seconds until curry leaves are done splattering.
STEP 4      Remove 2 of the dried chilies from the work and set aside.      Add the tamarind pulp and salt, and fry for a minute while smashing the tamarind a bit.
STEP 5      Now add 1 cup of water, turn the flame back to medium, and simmer for two minutes.      Turn off the stove and allow to return to room temperature.
STEP 6      Add the mixture to a food processor or blender and grind until smooth.
STEP 7      Transfer to an airtight container.      It will keep fresh for 3-4 days in a refigerator.

     Congratulations, you've made your own peanut-tamarind chutney. It is absolutely delicious with rice, but in my opinion, chapatis/rotis are the best accompaniment to this chutney.

[](https://files.peakd.com/file/peakd-hive/justinparke/n7JnjCwt-plated.JPG)

     If you want to add some more fire to this chutney, slice the two dried chilies you removed from the wok in Step 4 and add them to the top of the chutney before serving.

[](https://files.peakd.com/file/peakd-hive/justinparke/EtMnp9Me-sakana.JPG)

     This recipe gets full approval from Monkey-B just in case you were wondering. The protein in the peanuts actually makes this a bit filling, surprising for a chutney.

[](https://www.facebook.com/justinkparke/posts/10221094829513205)

Dad@JustinParke	Mom@SreyPov		Srey-Yuu@KidSisters	Monkey B@KidSisters

[](https://peakd.com/c/hive-141359/created)

Return from 🥜 Peanut-Tamarind Chutney 🌶️ An Ital Recipe 👨‍🍳 to Justin Parke's Web3 Blog