Andhra Peanut Chutney – Spicy Peanut Chutney

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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

Andhra Peanut Chutney - Spicy Peanut Chutney
Andhra Peanut Chutney – Spicy Peanut Chutney

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.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

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

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

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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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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