Moongphali ki Chutney can be eaten with Idli, Dosa and is very tasty. It can be stored for 3-4 days in the fridge and eaten. Add 1 -2 pinch red chilli powder to the fried Rie then put this Tadka to the Chutney.
Ingredients for Ground Nut Chutney
Peanuts/ground nuts - 1 cup(roasted and peeled)
Green chillies - 2 to 3
Rie - 1/2 tsp
Red chilly powder - 1 to 2 pinch
Lemon juice - 1(squeeze the lemon)
Refined oil - 2 tsp
Salt - add to taste
How to make Groundnut Chutney
Take the same amount of water as the cup in which you have kept the peanuts. Now add salt and red chilly powder to the peanuts then make a fine paste. Take out the paste in a bowl, if you feel the paste is too thick then add some water to it. Now mix the lemon juice to the mix.
Heat a small frying pan and pour oil in it. Put Rie in hot oil, it is fried as it makes a crackling noise. Turn off the gas. Add 1 -2 pinch red chilli powder to the fried Rie then put this Tadka to the Chutney. Groundnut Chutney is ready.