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
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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.
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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.
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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
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In a small pan add 2 tbsp oil om medium heat.
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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.
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Finally top off the blended chutney with the tempering.
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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 recipesAndhra 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
- 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.