Peanut Chutney without coconut | Andhra Palli Chutney
Peanut chutney is mostly consumed in South India, Andhra to be specific. It is thick, smooth, creamy, tangy, spicy, and delicious in taste. This easy and quick chutney is a perfect accompaniment for all South Indian breakfast items.
Ingredients
- 3 tbspn Oil
- 1/2 cup Raw Peanuts
- small lemon size Tamarind adjust according to taste
- 2-3 Garlic pods
- 1/4 tspn Cumin seeds
- 4-6 Green chilies adjust as per taste
- Salt to taste
Tempering
- 1/2 tspn Udad dal
- 1/2 tspn Mustard seeds
- 1/4 tspn Cumin seeds
- 5 Curry leaves
- 1 Dry red chilly optional
- 1/4 tspn Hing
- 2-3 Garlic pods optional
Instructions
- Soak a small lemon size tamarind in hot water.
- Heat oil in a pan. When hot add peanuts and saute on medium flame till they start to change color. Remove in a plate.
- In the same oil, add green chillies. Saute till the skin of green chilies changes the color. Remove them in the same plate of peanuts. Let them cool.
- Transfer them to a grinder jar and add garlic cloves, cumin seeds, soaked tamarind, and salt.
- Add water and grind to a smooth paste. Remove in a bowl.
Tempering
- Heat the same oil or added more, if needed.
- When hot, add udad dal, mustard seeds, and cumin seeds. Let them crackle.
- Next add dry red chili, curry leaves, and hing. Fry till curry leaves turn crisp.
- Pour the tempering over the chutney and mix well.
- Peanut Chutney is ready to relish.
Notes
To make it spicier, you can add red chili along with green chilies. This adds bright red color to the chutney.
You can add a few coriander or mint leaves.