PEANUT CHUTNEY | GLUTEN FREE | VEGAN | FOOD WITHOUT BORDERS | EP 48

This dish saw the light of day because of Idlis. Let’s begin this blog by giving you an understanding of what ‘Idli’ is. Pronounced ed-da-li, it’s a very popular breakfast dish across India, especially in the South. It’s a steamed savory cake made with rice and de-husked black lentils. It is usually served with some assorted chutneys and Sambar (one of the many Indian lentil curries). As a child I absolutely disliked having Idli which was quite contrary to my Mother’s sustenance palette. This was one of her favorite breakfast dishes and we would have it 3 to 4 times a week. Now, knowing it was an easy meal to make for a working Mother, I didn’t give her a hard time. Although, to make Idli consumable, I would resort to some condiments that terrified my Mother; sometimes with jam or homemade fruit preserve or even ketchup. It was something like having pancakes with Barbeque sauce. If you are an Indian reader, I know exactly what you are thinking; YUCK. I think that’s when my Mother came up with this chutney to put herself out of the misery of sitting across the dining table and watch my bizarre eating habits. What’s wonderful about this peanut chutney is that it has been a part of so many meals in my family. Being a part of a multi-cultural dwelling this chutney sure had its work cut out. It was no longer my rescuer from those dreadful Idlis but we always had it with parathas (Indian stuffed flat bread). Today, in the MoTa (Mohanty and Tandon) household it’s an essential in our veggie platter, or, we often use it as a spread in our sandwiches. This chutney is so delicious and versatile that I am very certain you will incorporate it in your meals, regardless of which part of the world you belong.

You can find the written recipe and measurements here:

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[premasru]

I was expecting to see a tonne of comments under your video with such a tasty chutney recipe. Never mind, I say, thank you. I love peanuts and this looks great.