This Andhra Peanut Chutney – Spicy Peanut Chutney is so delicious that I’d be surprised if there are any leftovers at all. This chutney is a creamy, spicy, stove-top recipe requiring only a few minutes. Here is a link that highlights the benefits of peanuts

Why Make this Andhra Peanut Chutney – Spicy Peanut Chutney?

Because of the following reasons:

Quick and easy to make
Uses a few ingredients
Its delicious and creamy
Ready in less than 15 minutes
Stays in the refrigerator for a few days
Can be paired with almost anything like idlis, dosas, chips, rice and roti.
Completely assembled in one pot on the stove-top

METHOD –

Chutney

First, in a wide bottom pan add in 1 tbsp. oil on medium heat. Second, add green chilies and stir. Third, let them sauté for about a minute to 2 minutes. Then, take them out and set aside in a bowl.
Further, add in raw peanuts and let them roast for 5 minutes in the same pan. Furthermore, stir in between so they don’t burn. Moreover, add chana dal along with the peanuts and sauté for 2 to 3 minutes. Next, turn off heat and set aside and let it cool.
Meanwhile, in a blender add in the sautéed green chilies, salt, 1/2 tsp cumin seeds, tamarind concentrate and blend. Once the peanuts and chana dal have cooled add it to the blender with 1 to 1/4 cup water and blend. Transfer to a bowl and set aside.

Tempering

In a small pan add 2 tbsp oil om medium heat.
Then add chana dal, urad dal, mustard seeds, cumin seeds, and whole red chilli and curry leaves. Sauté for a minute to 2 minutes until the seeds splutter. Finally add ground turmeric and mix.
Finally top off the blended chutney with the tempering.
Enjoy as a dip or a side to idli.

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Moreover, try some of our other recipes

Andhra Style Tamarind Okra – Tamarind Bhindi

Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry

Andhra Peanut Chutney – Spicy Peanut Chutney

Print Recipe

Ingredients

1 cup raw peanuts (skinless or with skin)
13 small green chilies (27 grams), you can reduce if you cant tolerate heat
1 tbsp oil of choice
3 tbsp chana dal (split chickpeas)
3/4 tbsp salt (add 1/2 tbsp if you prefer less salt)
1/2 tsp cumin seeds (jeera)
1 to 1/2 tbsp tamarind concentrate
1 to 1/4 cup water (depending on if you like it thick or runny)

Tempering

2 tbsp oil of choice
1 tsp chana dal (split chickpeas)
1 tsp black gram lentils (urad dal)
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds
1 whole dried red chili peppers (split to 3 pieces)
2 springs curry leaves (about 20 small)
1/4 tsp ground turmeric (haldi)

Instructions

Chutney

In a wide bottom pan add in 1 tbsp. oil on medium heat. Add green chilies and stir. Let them sauté for about a minute to 2 minutes. Take them out and set aside in a bowl.
Add in raw peanuts and let them roast for 5 minutes in the same pan. Stir in between so they don't burn. Add chana dal along with the peanuts and sauté for 2 to 3 minutes. Turn off heat and set aside and let it cool.
Meanwhile, in a blender add in the sautéed green chilies, salt, 1/2 tsp cumin seeds, tamarind concentrate and blend. Once the peanuts and chana dal have cooled add it to the same blender with chilies and tamarind with 1 to 1/4 cup water and blend. Transfer the chutney to a bowl and set aside.

Tempering

In a small pan add 2 tbsp oil om medium heat.
Then add chana dal, urad dal, mustard seeds, cumin seeds, and whole red chilli and curry leaves. Sauté for a minute to 2 minutes until the seeds splutter. Finally add ground turmeric and mix.
Finally top off the blended chutney with the tempering.
Enjoy as a dip or a side to idli.

Notes

This chutney is very spicy. On a scale of 1 to 5 I would place it at 4 in terms of heat with 5 being high. You can reduce the green chilies if you cant handle heat.

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