Andhra-style peanut chutney recipe - A friend, Indy, has been asking for a Peanut Chutney recipe for ages now. I do make it now and then but its mostly my own version, peanuts often added to give it some texture or when I don't have enough coconut to make a plain coconut chutney. While the peanut and mint chutney goes really well with rice, this thicker peanut chutney goes with both rice and dosa, idli, etc.
I wanted to give her the Andhra peanut chutney recipe and I wanted to make it first to see it tasted good enough to share. If you'd like to check out more chutney recipes, see tomato mint chutney (no coconut), brinjal chutney, and onion tomato chutney.
Andhra Peanut Chutney Recipe
Serves 2
INGREDIENTS:
1 cup raw, unsalted peanuts
5-6 dry red chillies (adjust to taste)
3 flakes of garlic (or ½ teaspoon garlic paste)
3 shallots, sliced (or use 1 small onion)
A marble-sized piece of tamarind (or ¾ teaspoon tamarind paste)
1 teaspoon oil
For tempering:
1 teaspoon oil
¼ teaspoon mustard seeds
¼ teaspoon urad dal / split black gram
¼ teaspoon channa dal / Bengal gram
¼ teaspoon cumin seeds / jeera
A pinch of hing / asafoetida
A few curry leaves (optional)
INSTRUCTIONS:
1. Roast the peanuts in a dry skillet until brown and the skin starts to peel off - about 10 mins or so. Once cool, you can rub them between your palms and remove the skin but I kept them on.
2. Heat 1 teaspoon oil and roast the shallots/onions, red chillies and garlic. Once they are browned, remove and set aside to cool.
3. Once the peanuts and the shallot mixture cool completely, grind to a smooth paste with the tamarind (fresh or paste) with about 1 tablespoon of water. If you want a watery chutney, soak the tamarind in ¼ cup water (extract juice, discard pulp) and use this for grinding. Add salt. Remove and set aside in a bowl.
4. Heat oil for tempering. Add all ingredients under the list and when the mustard seeds pop and the dals turn golden brown, remove from fire and dunk into the ground chutney. Mix well.
I served this with rice and vatha kuzhambu. If you make the watery version, it goes well with dosa and idli too.
iDiva
This one's mind blowing nags! Just tried it and I added a table spoon of freshly grated coconut while grinding since it was an accompaniment with idli.. but what will seriously rock it is coarsely grounded peanut and voila! u've a crunchy sandwich spread. thanks babe! cheers~
Su
Came out really well. Thanx 🙂
Cynthia
I've never made or eaten this before. Sounds delicious. Bookmarked,
Ananda Rajashekar
AM sure they make great comb for dosa slurp 🙂
indianspicemagic
Nice snaps... i liked your food photography section. Let me know when you start a blog for the same............
Akila
chutney looks superb...
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