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Andhra Peanut Chutney - Spicy Peanut Chutney

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Ingredients Method Notes

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

Method
 

Chutney
  1. 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.
  2. 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.
  3. 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
  1. In a small pan add 2 tbsp oil om medium heat.
  2. 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.
  3. Finally top off the blended chutney with the tempering.
  4. 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.