Peanut chutney or groundnut chutney is a Andhra cuisine which goes awesome with idli, dosa, uttapam. The creamy texture of this chutney has a great taste. It is often prepared by golties (Telugu speaking people) as a side dish idli and dosa.
There are many variations in the preparation of peanut chutney. Here dal is not used. For other variations check the ‘note’ section. Once prepared it is best to consume within 2 hours.The taste diminishes after 2 hours.
- Peanut/Kadalai – 1⁄2 cup
- Shallots – 2
- Garlic – 2
- Red chili – 2
- Cumin seeds – 1⁄2 tsp
- Tamarind – 1 tsp
- Hing – 1⁄4 tsp
- Salt – 2 tsp
- Oil – 2 tbsp
- Mustard seeds – 1⁄2 tsp
- Split urad dal – 1 tsp
- Red chili – 2
- Curry leaves – 1 sprig
- Dry roast the peanuts.
- Allow it to cool.
- Remove the skin of the peanuts. Keep it aside.
- Meanwhile heat little oil in a kadai. Add cumin seeds, shallots, garlic, tamarind, salt, hing and red chili. Saute it for 2 minutes. Allow it to cool.
- In a mixer grinder, add the onion mixture along with the roasted peanuts.
- Grind it into a lightly coarse paste.
- Add some water if needed and transfer the peanut chutney in a bowl.
- Heat the remaining oil in a kadai. Add mustard seeds,urad dal, red chili and curry leaves.
- Transfer the tempering to the peanut chutney.
- Serve with hot fluffy idli or dosa.
- For those who don’t use onion and garlic, saute urad dal or channa dal with red chili or gren chili and curry leaves grind them along with roasted peanuts.
- Tamarind gives tangy flavor to the chutney, if not preferred it can be avoided.
- Few of them won’t remove the skin, its purely our preference. But I feel a slight bitter taste so always remove the skin.
- Another variation is you can add raw coconut while grinding or even saute a tbsp of coconut with onions and then grind it.