Peanut & onion chutney

 This delicious peanut and onion chutney pairs really well with dosas, idli or neer dosas! This is a very easy to make and makes a change to the traditional coconut, coriander & mint chutneys. 

Ingredients 
150g (1/2 cup) pink or red peanuts
1 small red or white onion, roughly chopped 
2 cloves of garlic, sliced
Water, as required 
1 tsp tamarind paste 
1 tsp cumin seeds 
1 tsp chilli powder
1 tbsp sunflower oil 

For the tempering: 
1/2 tbsp coconut oil 
Around 8-10 curry leaves 
2 dried red chillies, broken into pieces
1 tsp mustard seeds

Method

1. In a pan on medium heat, dry roast the peanuts until lightly charred, then set aside. If you want you can remove the skins from the peanuts, but it is not necessary. 
2. In the same pan, add the sunflower oil. Add the cumin seeds and let them sizzle. 
3. Add the onion and garlic and fry until lightly golden. 
4. Add to a small blender, along with the peanuts, tamarind paste and chilli powder. Blend with water until you reach your desired consistency. Aim for the consistency of a smoothie. Add salt to taste and then transfer the chutney to a small serving dish. 
5. For the tempering, heat the coconut oil in a small pan. When hot, add the mustard seeds and let them crackle. Add the chillies and fry until fragrant. Add the curry leaves and let them splutter. 
6. Transfer the hot tempering to the peanut chutney and mix well. 
7. Serve with dosas, neer dosas or idlis!