Peanut Walnut Chutney

At least once a week there’s idli and dosa at home. Both VJ and Arlo enjoy idli’s and dosa’s a lot. So I try to make them a lot. Arlo doesn’t mind chutneys but I love to make some chutney or the other and sometimes sambar. We all love palli (peanut) chutney and I usually make different variations of it. Sometimes I add onions, some times I add putnalla pappu (roasted gram dal) and sometimes I add coconut. But most of the time I use peanuts as it has good protein, and also very easy to make. And some times I make onion tomato chutney which Arlo doesn’t like that much. Arlo loves the nutty taste of the peanut chutney but he loves to eat idli with podi more than chutney. But I still make this chutney. It’s good to eat with saimya upma and every upma.

Recently I’ve been bored with eating peanut chutney so I decided to add another nut to it. Walnuts are so healthy and are full of healthy fat that aid the body in so much, but I find the taste a bit too bland, so I decided to spice it up and add it in chutney. My parents eat walnuts every morning and my dad swears that since he started eating walnuts his cholesterol is at normal levels. Though I do not agree that walnuts alone cured him of high cholesterol, I do believe that it has amazing health benefits. This chutney is so easy to make and goes with almost everything (except rice). This is not a chutney that can be eaten with rice. Arlo loved it so much he ate it plain. For Arlo, I added only 2 green chilies but added a 5 later for VJ and me. The taste of the chutney tastes similar to peanut chutney and a little more nuttier than usual.

Ingredients

Peanuts – 1 cup

Walnuts – 1.5 cups

Oil – 1 teaspoon

Onion – 1 small (of half of a big one)

Coriander seeds – 1 tablespoon

Green Chilies – 5

Salt – As needed

Turmeric – 1/4 teaspoon

For Tempering:

Oil – 2 tablespoons

Urad Dal – 2 tablespoons

Mustard Seeds – 1 tablespoon

Cumin Seeds – 1 teaspoon

Asafoetida – 1/4 teaspoon

Curry Leaves – a few (Optional)

How To Make

Step 1: In a pan once hot, add the cup of peanuts until they are roasted well. Once roasted, keep the peanuts aside.

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Step 2: In the same pan, add the walnuts and roast them for 10 minutes until they start losing their dark brown shade. Add these to the roasted peanuts.

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Step 3: In the same pan, add oil and then the coriander seeds. Fry them a little. As they start browning add the green chilies and the onions.

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Step 4: Once the onions have turned translucent, turn off the stove and let them cool down.

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Step 5: Once the onions and the nuts have cooled down, add all of these to a blender jar with turmeric, salt and two cups of water.

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Step 6: Blend it to a smooth paste and remove it into a cup, add more water if the chutney seems too thick.

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Step 7: In a small pan, add oil. Once hot, add the urad dal. As they start to change color, add mustard seeds. Once the mustard seeds start spluttering add the asafoetida and the cumin (add the curry leaves after the cumin).

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Step 8: Add this to the chutney and give it a quick mix.

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Step 9: Serve it with idli/dosa/upma or any tiffin of your choosing.