Peanut Chutney
Dry-roasted groundnut chutney — peanuts roasted until the skins blister and peel, ground coarsely with dried red chilli, garlic, tamarind, salt, and a tempering of mustard seeds and curry leaves poured over the finished paste. Anantapur district produces more groundnuts than any other district in India; the groundnut is so central to Rayalaseema that this chutney is not a condiment but a staple, eaten at every breakfast alongside pesarattu or idli and at every meal alongside rice. The texture should be coarse — small peanut fragments visible — rather than a smooth paste; the roast depth determines the chutney's bitterness-sweetness balance. Distinctly different from coconut chutney or any other South Indian breakfast chutney.
Cuisines
Best for
Recipe
Ingredients
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1 cup | Peanut , raw |
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2 tablespoons | Oil |
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2 tablespoons | Chana dal |
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1 tablespoon | Urad dal |
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3 | Red Chili , dried |
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1 teaspoon | Cumin , seeds |
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1 teaspoon | Mustard Seed |
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1 | Tamarind , small lemon-sized ball |
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1 | Garlic , clove |
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1 pinch | Asafoetida |
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1 teaspoon | Salt |
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1 cup | Water |
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1 tablespoon | Jaggery |
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1 tablespoon | Curry Leaf |
Instructions
- 1 Heat 1 tablespoon of oil in a pan over medium heat.
- 2 Add peanuts and roast until golden brown, then set aside to cool.
- 3 In the same pan, add chana dal, urad dal, and dried red chilies.
- 4 Roast until the dals turn golden brown and set aside.
- 5 Add cumin seeds and mustard seeds to the pan and roast for a minute.
- 6 Add tamarind, garlic, and asafoetida, and sauté briefly.
- 7 Combine all roasted ingredients in a blender.
- 8 Add salt, water, and jaggery to the blender.
- 9 Blend into a smooth paste, adjusting water for desired consistency.
- 10 Heat the remaining oil in a pan, add curry leaves, and sauté until crisp.
- 11 Pour the tempering over the chutney and mix well.
Tips
Roasting the peanuts thoroughly enhances the flavor of the chutney.