Peanut Chutney/ Verukadalai chutney.

Ingredients:

Peanuts - 1 cup
Big  onion - cut in to 4 pcs.
Dried red chillies -  10nos
Tamarind - small lemon size
Garlic- 4 flakes.
Jaggery pieces - 11/2 tbs   (optional)
Oil:1 tsp
Salt - to taste
Method:
Roast peanuts to light brown color in a dry kadai. Cool and remove the skins.
In a kadai heat a tablespoon oil add dried red chillies fry to brown color. Let them cool to room temperature. In remaining oil fry onion pieces separately. Soak tamarind in a quarter cup of water for about 10 minutes, to soften. Take them all (tamarind water,peanuts,garlic,jaggery,dried red chillies,salt,exept fried onions) in a mixier, Grind to smooth consistency,now add the fried onions run the mixer just once. Transfer to a bowl now serve with pulagam /all breakfast items/chapati /rice along with ghee.

Tip:  thick chutney can be stored in a air tight container and refrigerated for 4 days.when required  take some quantity add water mix and serve.