One of my recent favorites is the Peanut chutney ...one of the make ahead recipes... minimum ingredients and it stays well in the refrigerator for 3 to 4 days, which is a definite plus for me!
Peanuts - 1 1/2 cups
Dried Red Chili - 3 to 4 according to taste
Garlic - 2 to 3 cloves crushed
Tamarind paste /pulp - 3/4 tsp but can be adjusted to taste
Salt to taste
Oil - 1 tsp
In a saute pan heat oil and then gently fry the dried red chili and keep aside. Now add the peanuts and roast until golden brown and crackling, Then add the garlic and roast further for a few minutes, until you no longer get the raw taste of the peanuts. Remove from heat and cool. grind the cooled peanut, chili, tamarind paste, salt and 2/4 cup of water. You can also add water little by little until the chutney grinds to a thick paste. I like it a bit tighter...but if you like the chutney to have a little loose consistency, add more water (1/4 cup at a time), increase, salt and tamarind paste accordingly.
For mixing with rice go with less water. For dosa, idli or any thing else you would like to dunk in chutney use more water. If you are using more water you would like to add tadka - splutter in 1/2 tsp of oil about 1/2 tsp of mustard seeds, 1/2 tsp of urad dal/channa dal, 1 dried chili, few curry leaves and pour over the peanut chutney.