Peanut Coriander Chutney, Verkadalai Kothamalli Chutney

          The other chutney that I make more often, other than the tomato or coconut chutney, for idlis and dosas is the peanut chutney. I have already posted one Peanut Chutney and another Tomato Peanut Chutney in the blog, and today's chutney is a slight variation to that. I have added some sauteed coriander leaves and green chillies to the peanuts and this gives a nice color and a different flavor to the chutney. This chutney would go well with all types of idlis, dosas, adais and paniyarams..

Need To Have

• Raw Peanuts - 1/2 cup
• Chopped Coriander - 1 cup, packed
• Green Chillies - 2
• Tamarind - 2 blueberry size balls
• Asafoetida - 1/4 teaspoon
• Salt to taste

Method

          Dry roast the peanuts, cool, peel the skin and keep. Heat a little oil, add the green chillies followed by the coriander leaves and saute till they wilt.

         Now grind together the peanuts, coriander-green chillies, tamarind, asafoetida and salt. Remove and serve.

Note
You can add a piece of ginger to the chutney.
Don't grind it too smoothly, the chutney should have fine semolina texture.
Add more or less green chillies according to your taste.