• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Edible Garden
  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • About
  • Privacy Policy
You are here: Home / Andhra Recipes / Easy Peanut Chutney – Andhra Peanut Chutney Recipe

Easy Peanut Chutney – Andhra Peanut Chutney Recipe

December 1, 2015 17 Comments

XFacebook36PinterestTelegramWhatsAppYummly
36
SHARES
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. 
Peanut Chutney Recipe
Pin
 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 1/2 tsp garlic paste)
3 shallots, sliced (or use 1 small onion)
A marble-sized piece of tamarind (or 3/4 tsp tamarind paste)
1 tsp oil
For tempering:
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal / split black gram
1/4 tsp channa dal / Bengal gram
1/4 tsp 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 tsp 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 tbsp of water. If you want a watery chutney, soak the tamarind in 1/4 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. 

Peanut Chutney RecipePin
I served this with rice and vatha kuzhambu. If you make the watery version, it goes well with dosa and idli too.

XFacebook36PinterestTelegramWhatsAppYummly
36
SHARES

By nags Filed Under: Andhra Recipes, Chutneys and Dips, Dry Vegetarian Side Dishes, Uncategorized

Previous Post: « Hurricane’s Grill Darling Harbour, Sydney – Restaurant Review
Next Post: Konkani Tendli Sukke / Tindora Sukke Recipe »

Reader Interactions

Comments

  1. iDiva

    June 14, 2012 at 4:21 pm

    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~

    Reply
  2. Su

    February 1, 2012 at 2:23 pm

    Came out really well. Thanx 🙂

    Reply
  3. Cynthia

    October 26, 2010 at 9:56 pm

    I've never made or eaten this before. Sounds delicious. Bookmarked,

    Reply
  4. Ananda Rajashekar

    October 26, 2010 at 6:12 pm

    AM sure they make great comb for dosa slurp 🙂

    Reply
  5. indianspicemagic

    October 26, 2010 at 8:04 am

    Nice snaps… i liked your food photography section. Let me know when you start a blog for the same…………

    Reply
  6. Akila

    October 26, 2010 at 2:20 pm

    chutney looks superb…

    Event: Dish Name Starts with C
    Dish Name Starts with B – Roundup
    Learning-to-cook

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

Trending Recipes

Kerala plum cake recipe
Butter-Chicken-Recipe-murgh makhani
paneer butter masala recipe restaurant style
Eggless No-Bake Mango Cheesecake Recipe Step by Step
Instant Oats Idli Recipe with Rava, Step by Step
1 min chocolate chip cookie in a cup
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
garlic pull-apart rolls recipe, eggless
bread paneer rolls recipe
easy pav bhaji recipe

Browse Older Recipes

Copyright © 2025