Experiment: Chutney - Peanut chutney

Today's evening tiffin is our traditional Idli but with peanut chutney. Refer Indira's recipe

I omitted onions and garlic and instead of a cup of peanuts added 5 fistfuls. Instead of 5 red chillis just a single red chilli and generous amount of tamarind paste. It was most funny to roast a single red chilli. Salt as usual is "kan dittam" - as per my eye's measurement. It is tasting lovely! Thanks Indira.

One tip on taking the skins off the peanuts. In India we winnow it out. That is - after roasting peanuts simply crush with hand to remove skins then, spread a newspaper and winnow the husk out. How to winnow - hold the plate and move it up and down (huh - it is too darned difficult to explain these things!!!) - husk will come to the front, that is all. We call it "podaikkaradu" in Tamil with a plate like thing called "muram". We remove husk from rice and aval/nel pori (kurmura) this way mostly.