Prep Time: 15 minutes

Cook Time: 10 minutes

Servings: 3-4 Servings

Our favorite nut for sure. Peanuts is an economically wise choice for regular use as nut. Infact the organic varieties also work out well, for the pocket. Here’s a versatile dip from the humble peanut!You can get different tasting dips from same base ingredient:Add the curry leaves and mustard seeds – it’s a south Indian chutney.Add honey, lemon, chillie flakes – it’s a satay like peanut dip.Add some water, put on a wok, add steamed veggies and it’s a curry!Here is the south Indian version of peanut chutney

Ingredients

• Peanut: 1 cup (We prefer 24 Mantra organic)
• Crushed Jaggery: 1 tsp (to taste). Can use honey also
• Red chilli: 1 whole (adds a nice color)
• Soaked Imli – ¼ cup. Can use lemon too
• Sendha Salt/ Rock salt: to taste
• Water: ¼ cup (or less) only for consistency

GARNISH:

• Black mustard seeds – ½ tsp
• Curry leaves – 1/4th cup

Method

To roast peanuts:

• Roast peanuts in a wok.
• Keep on a plate, crush with hand, remove skin.
• Blow the skin away gently – yes that’s easy.
• Roasted peanuts ready.
• Keep this in bottle to make the dip in under 10 minutes as and when needed.

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To make the dip:

• Dry roast mustard seeds and curry leaves.
• Add the roasted peanuts, curry leaves, mustard seeds in a mixer with other ingredients and blend well. Add some water to get a nice paste.
• Taste-test to balance the salt and lemon.

Tip: Keep roasted peanuts in your kitchen cabinet always. Add it liberally to salads as is, crushed or in form of above dip.

Eating guide

• Food group: Legumes (Yes, peanuts are clssified as legumes, not nuts!)
• Goes with any food group (except fruits). Can be easily consumed with meals.
• Incorporate peanuts on regular basis, and say bye-bye to refined oil.

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