Ma’s onion-peanut chutney

My mum’s recipe. Bloody brilliant with dosas, but I can’t make those. Tastes good with toast, or by itself. Of course, you have to like onions.

You need: 1 cup onion; 1/3 cup roasted peanuts; 1-2 dried red chilies (I’d say 1 if you have a sensitive palate); 1-2 shredded curry leaves (kadipatta); salt to taste

How to: Sautee onions and chilies. Add kadipatta and let it cook a minute or so. Take off heat, let it cool a bit, then add peanuts and salt and grind. If needed, add a bit of water when grinding. It should have the consistency of paste or pudding.

Lasts about two days refrigerated.