Andhra Style Peanut Chutney is an easy and tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes. Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut. You can choose to add whole peanuts or peanuts with their skin out, peanuts added without removing the skin adds a lot more fibre to the chutney, it also gives it a stronger flavour.
Andhra Style Peanut Chutney is a delicious side dish with idli, dosa, and uttapam. It is also called palli chutney in Andhra and you can make it with coconut too.
1 tomato, roughly chopped,
8-10 garlic pods,
1 tsp oil,
1 tsp mustard seeds,
Pinch of asafoetida,
8-10 curry leaves
- Heat oil in a pan and fry the peanuts on a low to medium flame for 3-4 minutes.
- Add the tomatoes and fry for a minute.
- Lastly add the roasted chana dal, sesame seeds, garlic, ginger & asafoetida and fry for 2-3 minutes more on a low flame.
- Take care that you don’t over brown or burn this mixture.
- Allow it to cool down.
- In a blender grind this to a fine paste. Add a little water to get the desired consistency. Mix salt and blend well.
- Serve peanut chutney with idli, dosa, or simply mix it with hot rice.
- This chutney also stays for a longer time as it doesn’t have any coconut added to it; hence it’s a great tiffin option as regular coconut chutney tends to get spoilt easily.
- You can store it in an airtight container for about a week in the fridge.
- If you are adding coconut to it, it will say good for 2 days in the refrigerator.