A Relishing Peanut and Curry leaf Relish/Dip/Chutney | Mum's Recipes |

Cooking has been my passion for as long as I can remember. Officially, I started to cook when I was in grade 11. Prior to that I occasionally entered the kitchen and found nothing to do since my mum alone was the governess of the whole kitchen. But from what she recalls, I have always been a passionate cook in my toy kitchen back when in my growing age. That can be said with utmost surety because I remember I kept my 3 cooking sets combined safely until I was promoted to 8th grade. I know! *laughs* quite shocking for an 8th grader to still have her cooking sets packed and kept somewhere. 

Cooking is more like a therapy to me and so is it for my mother. We both love to cook but can't tolerate each other in the kitchen. So it's either her or me in there, one at a time. and this particular recipe was prepared by her; a unique relishing dip that we commonly call "chutney" in the native Indian language that I absolutely loved.

I wanted this to be up on my blog even though it wasn't prepared by me. 

Let's head to the kitchen and see what my mum is up to.

Ingredients

➤Fresh curry leaves- 500gms

➤Peanuts- 250gm, roasted

➤Coconut- 250gm, roasted

➤Green chillies-100gms

➤Salt- 3 tbsp

➤Tamarind- 100gm, pulp

For Tempering/Tadka:

➤Garlic- 2 cloves

➤Cumin seeds- 1 tsp

➤Mustard seeds- 1 tsp

➤Oil- 4tbsp

➤Red chilly flakes- 1/2 tsp (optional)

1. Toss some fresh curry leaves into a pan, heavily greased with oil. Stir a lil bit, put it on a plate, and set aside. Next up, start roasting some peanuts and remove the same on a piece of cloth. Once they cool down a bit, start rubbing the cloth vigorously so that the husk gets separated from the peanuts and keep them aside. In the same pan add a lil more oil and roast the coconut pieces until they turn light golden. Remove them on a plate and finally toss the green chilies and saute for a few seconds and set aside until all the 4 roasted ingredients cool down completely. Roasting adds a unique flavor and aroma to the food so keep in mind, to not skip this step.

2. While the ingredients are left to cool down, soak some tamarind in water and leave it for about 20 mins then extract the tamarind pulp as much as you can. This pulp will be used to make a paste.

3. Throw all the 4 roasted contents into a grinder with some salt and blend it into a fine powder. Gradually add the tamarind pulp until you want the desired consistency for your relish/chutney and keep blending to make a fine paste. Serve it in a bowl.

4. In a saucepan/wok, heat 4 tbsp of oil, and once the oil is hot enough sautee some crushed garlic followed by 1 tsp of each cumin seeds and mustard seeds. Adding chili flakes is completely optional but I prefer to skip it since I don't eat spicy. Turn the flame off immediately to avoid the contents from over-frying and wait for a couple of minutes then pour this tempering over the paste and just slowly mix it with a spoon so that the tempering incorporated well with the paste aaaand you are good to go. It's just as simple as that!

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