Andhra Style Peanut Chutney

Delicious vegetable rava appe served in traditional black pots. Perfect for healthy snacks and flavo.

Author: Soniya

Some food memories never leave you. When I was in school, our canteen had this one idli chutney seller everyone waited for. Not a shop. Not a cart. Just one anna walking in with a huge patila balance

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Course: sauces dips chutneys

Cuisine: Indian

Keyword: andhra chutney, andhra peanut chutney, palli chutney, peanut chutney

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

4 servings

Calories:

356kcal

Ingredients

Base (for all three versions):

1 cup raw peanuts skin on or off
1 tablespoon chana dal
1 tablespoon urad dal
1 tablespoon oil ½ for roasting, ½ reserved
½ small onion, roughly chopped
1 inch tamarind piece or ½ tablespoon tamarind paste, or juice of ½ lime
Salt to taste
¾ cup water adjust while blending
1 ginger Ginger
6 Garlic cloves 6-8

For White Peanut Chutney:

4 green chilies

For Green Peanut Chutney:

1 cup cilantro, roughly chopped
2 green chilies

For Red Peanut Chutney:

1 medium tomato, chopped
6 -8 dried red chilies

For Tempering (all versions):

2 tablespoon oil

pinch asafoetida (hing)
1 teaspoon mustard seeds
½ teaspoon cumin seeds
6 -8 curry leaves
1 dried red chili

Instructions

Roast the base: Heat oil on medium heat. Add chana dal, urad dal, peanuts, and onion. Stir continuously for 5-6 minutes until peanuts are light golden and dals smell fragrant. Cool for 1 minute.
For white chutney: Add roasted mixture, green chilies, tamarind, salt, and water to blender. Blend until smooth but slightly coarse.
For green chutney: Sauté cilantro in warm pan for 30 seconds. Add to blender with roasted mixture, green chilies, tamarind, salt, and water. Blend until smooth and vibrant green.
For red chutney: Add tomato and dried chilies to warm pan. Sauté 2-3 minutes. Transfer to blender with tamarind, salt, and water. Blend until smooth.
Make tempering: Heat oil in small pan. Add asafoetida, then mustard seeds. Once popping, add cumin seeds, curry leaves, and dried red chili. Cook for less than 1 minute until fragrant.
Finish: Pour hot tempering over chutney. Let sizzle for 10 seconds. Stir everything together. Cool for a few minutes before serving.

Video

Notes

Cooking Method: Stovetop

Nutrition