Peanut Chutney is one of famous side dish for Rayalaseema in Andhra Pradesh, India. Due to dry weather they cultivate lot of Peanuts and used as main dish which can be mixed with rice to eat. Also side dish for Idli, Dosa or for any snacks.
Peanut chutney is a mildly spicy chutney side dish, originating from the Indian subcontinent, that can be used with several snack foods and breakfast foods.
Peanuts are shallow fried in oil and ground with fried green chilies or dry chilies or a combination of both, some salt and tamarind. Fried garlic and lemon juice can be added for flavour.
All the ingredients are ground in a mixer (blender) with some water. After diluting this chutney to required consistency, it can be tempered with fried cumin seeds, mustard seeds and curry leaves.
Peanut chutney is good to go as a side dish with idly, dosa of all types, rotte, punugulu of all types, pakoda and many other snack foods and breakfast foods.
Tips to make peanut chutney
- Always choose good quality peanuts and avoid rancid ones. Do check the peanuts before roasting them.
- Traditionally green chilies are used but you can also use red chillies.
- Ingredients like garlic, curry leaves and urad dal are used to enhance the flavor of peanut chutney. However you can skip curry leaves and urad dal.
- Peanut chutney stays good for 2 to 3 hours after that the taste begins to diminish. So to keep it good for long hours, use filtered water or boiled and cooled water.
- 1/2 Cup Peanuts or groundnuts (or roasted skinned peanuts)
- 1 1/2 teaspoon Oil (for tempering)
- 1 small garlic clove
- 1 or 2 Green Chilis or Red Chilies
- 1/4 teaspoon salt
- 1/2 teaspoon Cumin or Jeera (for temering)