Peanut Chutney Andhra Style | Groundnut Chutney

5 from 2 votes

Peanut Chutney Andhra Style | Groundnut Chutney

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.

Prep Time5

Cook Time2

Total Time7

Course: Chutney

Cuisine: Indian

Keyword: peanut chutney

Servings:

Calories: 142kcal

Author: Puja

Equipment

Blender

Ingredients

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

Instructions

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.

Video

Nutrition