Ingredients

Kadale kayi bija ( peanuts//ground nuts)—1/4 cup

Hurigadale (roasted gram// buna channa)—1/2 cup

Green chillies (hasiru menasina kayi// hari mirch)—2 to 3

Tamarind (hunase hannu//imli)—small lemon sized

Ginger (shunti//adarak)—small piece

Curry leaves (karibevu//kadipatta)—20 leaves or handfull

Coriander leaves (kothambari soppu)—2 tablespoon chopped

Pudina leaves —2 tablespoon chopped

Salt—to taste

Water —to grind chutney

Sugar or jaggery powder (Bella//gud)—1/2 teaspoon (optional)

Method

Firstly dry roast peanuts in a pan on low flame.

Roast for 3 to 4 minutes.

Take out from flame and keep it aside,let it cool.

Once cool,grind it together with all other ingredients .

In the beginning just pulse it,then add sufficient water and blend to smooth paste.

Transfer the chutney to a bowl.

Oil or ghee—2 teaspoon

Sasive (mustard seeds//rai)—1 teaspoon

Menthya kaalu (methi dana//fenugreek seeds)—1/2 teaspoon

Urad dhal (uddina belle)—1/2 teaspoon

Dry red chilli broken—1

Curry leaves (karibevu//kadipatta)—few

Heat oil in a laddle or pan,once’s hot enough add sasive,menthya, urad dhal,red chilli,curry leaves.

When it crackles pour over chutney and mix well.

This type of chutney is served in hotel with dosa,idli,vada.

This is also called neer chutney.