PEANUT CHUTNEY / KADALE CHUTNEY recipe by Navanitha B Shetty
1 cup of peanuts
1/2 tsp chili powder
1/2 tsp salt (or to taste)
1/2 tsp sugar
1. On a medium pan, roast the peanuts for a few minutes. Now remove the skin by rubbing the peanuts between your palms.
2. Take it off the heat and let it get cool.
3. Add the chilli powder, salt, and sugar to it and grind to a coarse paste. It will keep in an airtight container for several days, even weeks.
* This chutney is very versatile. Can be eaten with rice, chapatis, dosas and idlis. Can be added to sauteed vegetables at the end for an added crunch and taste. This is a multi-Purpose chutney!!