Andhra Style Peanut Chutney | Palli Chutney

Creamy, tasty and amazingly flavorful, Andhra Style Peanut Chutney is a perfect side for South Indian breakfast like idli, dosa, vada, upma or even sambar rice. As the name suggests, it is primarily made with peanuts, however, a few basic pantry ingredients like garlic, onions and tomatoes also go in it, which make this chutney quite unique and different from the regular chutneys you normally see being served in many regions of South India.

Andhra Style Peanut Chutney | Palli Chutney

If you have been following my blog, you would have noticed how much I love chutneys, especially with the South Indian meals. Not to mention, the Coconut Chana Dal Chutney has always been my favorite, but there are times, when we don't get fresh coconut so easily. And this has now kind of become a new normal these days ever since the lockdown started; truly speaking, availability of such exotic items has now become really scarce especially in the North. And therefore, I have shifted my focus from making coconut chutney to this creamy and flavorful peanut chutney. Though there are various ways to prepare the peanut chutney, I simply love this Andhra Style version, as it also gives a nice kick due to the heat of green and red chilies added to it. Trust me, if you are looking to add a new chutney recipe to your South Indian meals, this would really be a great addition.


INGREDIENTS

• Raw Peanuts - 1 cup
• Garlic cloves - 8 to 10
• Green chilies, roughly chopped - 2 to 3
• Whole dry red chilies - 1 to 2
• Ginger, roughly chopped - 1 inch
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Onion, roughly chopped - 1/2, medium size
• Tomato, roughly chopped - 1/2, medium size
• Vegetable oil - 1 tbsp
• Tamarind paste - 1 to 2 tsp
• Salt - to taste

       For Tempering

• Vegetable oil - 1/2 tbsp
• Urad dal - 1/4 tsp
• Chana dal - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Hing - 1/4 tsp
• Curry leaves - a few
• Whole dry red chilies - 1 to 2

Andhra Style Peanut Chutney | Palli Chutney

METHOD

• Start by dry roasting the peanuts on medium-low flame until they look slightly toasted.
• Remove from heat and cool down to room temperature. Remove the skin and keep aside.
• In a pan, heat the oil.
• Add in urad dal, chana dal and dried red chilies. Fry on low heat until the dals are light golden.
• Next, add chopped ginger, garlic cloves, green chilies and onions.
• Fry on medium until onions are translucent.
• Next, add the tomatoes and cook for 2-3 minutes until they are soft.
• Add the already roasted peanuts and fry for another 1 to 2 minutes.
• Remove on a plate and let the mixture cool down.
• Once cooled, put everything in a grinder along with salt and tamarind paste. Grind to a fine paste using little water. I also sometimes add about a tbsp of curd to give it a nice texture. It is completely optional though.
• Transfer the chutney in a bowl.
• For the tempering, heat oil on low heat.
• Add the dals along with mustard seeds. Once the seeds splutter, add hing, curry leaves and dried red chilies. Fry for just about 20-30 seconds. Turn off the heat and pour the tempering over the chutney.
• Serve with dosa, idli or rice.

Andhra Style Peanut Chutney | Palli Chutney

Few Questions Answered

Q1. Can I use already roasted and skinned peanuts to make this chutney?
- Yes, you can use the already skinned and roasted peanuts to make this Andhra Style Peanut Chutney. However, if the peanuts are not already roasted, do roast them to bring out the flavours.

Q2. How do I store this peanut chutney?
- Refrigerate this peanut chutney and use whenever needed. It stays good for upto a week - 10 days in the refrigerator.

Q3. Can I freeze this peanut chutney?
- Yes, the peanut chutney can be frozen in an airtight container and it can last for almost a month.

Q4. What can this chutney be served with except idli and dosa?
- The peanut chutney goes perfect with almost anything like Vadas, Sambar Rice, Lemon Rice or even Vermicelli Upma.

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