Andhra Style Peanut Chutney Recipe With Tomatoes
Andhra Pradesh is famous for it's spicy powders and chutneys. This Andhra Style Peanut Chutney is high in protein and makes for a healthy side dish with idli, dosa and even paranthas.
It is so easy to make & is full of flavours that it will become your goto chutney recipe for breakfast.
Other chutney recipes that you can try are:
- 1 cup Roasted Peanuts (Moongphali) , with skin removed
- 3 cloves Garlic
- 2 Tomatoes , finely chopped
- 5 Dry red chillies
- 1 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- Salt , to taste
How to make Andhra Style Peanut Chutney Recipe With Tomatoes
To begin making the Andhra Style Peanut Chutney Recipe, on a low heat, dry roast the peanuts and red chillies together till the peanuts are fragrant and browned. Keep stirring so that they don't burn. Also always split your chilies in half before roasting or frying to prevent the sudden sputtering.
Once the peanuts and chilies are roasted, keep aside to cool.
In about a cup of boiling water, blanch the tomatoes for about 5 minutes, slit the tomatoes slightly at the end so that it's easier to peel. Peel the blanched tomatoes and keep aside to cool.
Once peanuts and tomatoes are cool, grind them together with garlic and salt. Add a little water if required. We need a smooth paste of the chutney. Check the salt and adjust to suit your taste.
The final step is the south indian tadka.
In a small pan, heat oil and add mustard seeds to it. Once they splutter, add the urad dal and curry leaves. Fry for about 1-2 minutes till the dal is browned and crunchy. Top the Peanut Chutney with seasoning.
Serve the Andhra Style Peanut Chutney with hot idlis or dosa.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.