This Andhra-style Peanut Chutney is a savory condiment made with onions, garlic, dried red chilies, and peanuts. It is popularly served alongside South Indian meals like dosa and idli to add flavor.
About the Recipe
The key to this recipe is in the chilies. It’s important to ensure that the chilies have enough heat and flavor to make a tasty chutney. But they shouldn’t be so spicy that they will make the chutney too fiery to enjoy.
I have experimented with many different chilies for this chutney, including byagdi, which are from South India, and Japones, the Japanese chili. They were both too spicy. I found that I like the balance with 3 Kashmiri chilies or 2 California chilies. They impart enough heat but also good chili flavor.
You can also mix the chilies you are using, including one spicier chili and a few milder ones to balance heat and flavor.
Peanuts – popularly used in many South Indian chutneys to add thickness, are the start ingredient here
Onions – provide a sweet and savory flavor as well as contribute to the creamy texture
Dried red chilies – the chilies chosen for this recipe will make the biggest difference in the end flavor. I recommend Kashmiri or California but feel free to experiment with different types of chilies available to you
Lemon – balances the flavors by adding a bit of tanginess. Tamarind paste can also be used instead.
How to Serve the Chutney
I absolutely love the contrast of a spicy chutney with a mild and fluffy idli.
This peanut chutney pairs well with other South Indian foods such as idli, dosa, rava dosa, uttapam, and medu vada.
I adore chutneys. My husband teases me about often consuming more chutney than the actual food. They can be served alongside almost any food to liven up the flavors.
- Experiment with the dried red chilies you use.
- Add tomato. A chopped tomato can be added with the onions and garlic and blended alongside the remaining ingredients.
- Add chana or urad dal to the tadka
Storing the Peanut Chutney
Chutneys are the perfect make-ahead dish. They store really well, so you can pull them out and serve them when needed. Refrigerate for up to 5 days in an air-tight container.
You can freeze chutneys in small containers and defrost small amounts as you need them. Freeze for up to 3 months in an air-tight container. Defrost overnight in the refrigerator or by putting the sealed frozen container in a warm water bath.
Once defrosted, the chutney can be stored in the fridge for up to three days. Do not refreeze defrosted chutney; it is not food safe to do that.
Peanut Chutney Andhra Style | Groundnut Chutney
For the Chutney
- 1 Tbsp neutral oil like avocado or coconut oil
- ¼ cup roughly chopped onion about ½ small onion
- 3 garlic cloves
- ½ cup raw peanuts
- 3 dried red Kashmiri chilies or 2 dried California chilies
- 5 to 6 curry leaves
- 1 Tbsp lemon juice
- ¾ tsp salt or to taste
- ¼ cup water
For the Tadka/Tempering (optional)
- 2 tsp neutral oil or coconut oil
- ½ tsp mustard seeds
- 5-6 curry leaves
- ⅛ tsp hing (asafoetida)
- 1 dry red chili any kind
- Heat ½ tablespoon of oil in a pan with the onions and garlic. Cook until softened. Remove and set aside.
- In the same pan, add the remaining ½ Tbsp of oil, peanuts, and chilies. Toast the peanuts for about 2 to 3 minutes under medium heat until the peanuts are fragrant and golden. Let cool, and break up the red chilies with a knife or your hands into smaller pieces.
- Transfer the onions, garlic, peanuts, chili pieces, 5-6 curry leaves, lemon juice, salt, and water to a blender. Blend into a smooth paste. You may need to add a bit more water, depending on your blender. Try to add as little as possible to ensure a thick consistency for the chutney. Transfer to a serving bowl.
- If making the tadka, heat the 2 tsp of oil in the same pan used earlier.
- When the oil shimmers, add the mustard seeds and hing. Let the mustard seeds sizzle and pop for 10 seconds. Then add the curry leaves and red chili. Mix well and allow the curry leaves to toast for 5 seconds. Pour the oil over the chutney and serve.