Peanut Chutney using Sesame Seeds - Version # 1

Chutney is a wonderful side dish to any Indian tiffin, just make a quick chutney to give the whole meal a lovely flavorful spice kick. There are so many varieties of chutney. I am posting the first chutney under the label - "Peanut Chutney" because its always my favorite. I make so many versions of Peanut Chutney, will be posting one by one soon. This version uses sesame seeds as the another main ingredient.

Sesame seeds have so many health benefits. It has anti-ageing properties, boosts dental and bone health, helps in digestion and Stabilizes your blood pressure.

I adapted this recipe from https://www.vegrecipesofindia.com/peanut-chutney/. This recipe is completely a healthy version. I modified the quantity and the ingredients based on my taste preference.

Lets move on to the recipe.

Peanuts (Raw/Roasted) - 1 cup (I used salted roasted peanuts).
Channa dal - 1/2 cup
Urad dal (White whole or split black) - 1/4 cup (I used split black urad dal for health benefits as well as a different taste)
Black sesame seeds - 1 tbsp
Red chilies- 7 to 10 (Low to Moderate spice levels)
Ginger - 1/2 inch piece (I used homemade ginger paste 1 tsp)
Curry Leaves - Handful
Hing - 1/4 tsp
Gingelly Oil- 3 tsp
Salt - as per taste , i used 1.5 tsp since i used roasted salted peanuts

Tempering :
Coconut Oil - 1 tsp
Mustard seeds - 1 tsp
Curry Leaves - Few

Preparation Time          : 5 to 10 minutes
Cooking Time              : 15 minutes
Cooling and Grinding Time : 15 minutes

Soak black sesame seeds in water for 5 minutes. The sand will get deposited down and filter it and drain the water. This process is done only for black ones. I learnt this from my mom.

Soaked sesame seeds

Start the soaking process when you start roasting the ingredients. As i already mentioned, sesame seeds needs a hot pan to crackle. So roast it after channa dal and urad dal.

In the mean time, add channa dal and the urad dal together , roast it adding a tsp of oil. Roast it in a medium flame to ensure the dals doesn't get burnt. Once done, keep it aside in a wide bowl to cool down.

Channa and Urad dal

Similarly, add peanuts. Do not add oil while roasting peanuts. I used roasted peanuts, still i roasted it for a couple of minutes. Because, i felt the raw smell of it when i made the chutney without roasting it. If using raw peanuts, roast it until its completely done.Keep it aside in the same wide bowl.

Peanuts

Now, add the soaked and drained black sesame seeds.Roast it until it crackles and also ensure it doesn't get burnt. Again, once done, transfer it to the wide bowl. The video plays the crackling sound of sesame seeds. I love to capture the crackling sounds of sesame seeds and mustard seeds (my simple joys).

Sesame seeds

Now, add a tsp of oil and add red chilies. Fry it.Transfer it to the same bowl.

Red Chili

Now, finally, add a tsp of oil, add ginger (i used 1 tsp of paste)  , few curry leaves, hing. Just 30 seconds is enough. Turn off the flame. Leave it in the pan for a couple of minutes. Then transfer it to the same bowl.

Add salt to the ingredients and allow the roasted ingredients to cool down. Then grind it in a mixi adding cold water so that it doesn't get hot. This increases the life of the motor.

Cooled down

Add the coconut oil tempering. I did not use coconut. So for getting the flavor of it, i tempered using coconut oil.

Tempered Peanut Chutney!

Enjoy the mixed flavors of peanuts, sesame, curry leaves and the coconut oil flavor. This is a healthy chutney and i am sure you all will like it.

Note :

1. You can add White urad dal instead of black urad dal, if you want a light color.
2. I love sesame seeds. If you are not a sesame seeds lover, you can reduce the qty to 0.5 to 0.75 tbsp.
3. Do not skip ginger and curry leaves.
4. Coconut oil tempering will definitely provide a unique flavor to the chutney.