Peanut Sauce

1. 1
   roast · ~4 min

   Dry roast the peanuts.

   1.Place a pan over medium heat and add 1 cup raw peanuts.

   2.Dry roast, stirring continuously, until the skins darken and the peanuts turn fragrant (3-4 min).

   3.Transfer to a plate and let them cool completely.

   TIPRoast on medium heat — high heat burns the outside and leaves the inside raw.
2. 2
   prep · ~5 min

   Soak the tamarind.

   Soak 1 tsp seedless tamarind in 2 tbsp warm water for 5 minutes. Squeeze to extract the pulp and discard the fiber.

3. 3
   mix · ~2 min

   Grind the peanut base.

   1.In a small blender jar, add the cooled roasted peanuts, green chili, garlic, cumin seeds, and salt.

   2.Add the tamarind pulp along with the soaking water.

   3.Pour in ¼ cup fresh water and grind to a slightly coarse, thick paste.

   4.Scrape down the sides and add a splash more water if needed — the chutney should be a thick, spoonable consistency.

   TIPDon't over-grind — a little texture from the peanuts makes the chutney more interesting.
4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tsp oil in a small pan over medium heat.

   2.Add ½ tsp mustard seeds and let them splutter (30 sec).

   3.Tear in 1 dried red chili and 8 fresh curry leaves; fry until the leaves crisp (20 sec).

   4.Pour the sizzling tempering over the ground peanut chutney and stir well.

   TIPCover the pan with a lid when the mustard pops — it keeps the splutter off the counter.
5. 5
   mix · ~1 min

   Adjust the consistency.

   Stir the tempering through the chutney. If it has thickened on standing, whisk in a tablespoon of water to loosen it to a silky, dip-like consistency. Serve at room temperature.

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