Recipe : Andhra style Peanut Chutney (Vegan / Keto)

Once I'd left the batter for fermenting overnight, I was thinking up what chutneys I wanted to go with it. Since I was making the idlis with ragi, I knew I wanted a slightly more robust chutney too. A strong contender was the Maharashtrian fiery Garlic Chilli Coconut chutney. But since the sambhar would be the same colour and super spicy, I finally decided that I wanted to make an Andhra style peanut chutney as an ode to my 2 working stints in Hyderabad.

If you've read my other posts today, do you sense the theme?

A quick online search and a recipe from Neha at Whisk Affair seemed to be the flavours I was looking to recreate.

 

I absolutely loved this one and will definitely be making it again and again. It's a chutney that can be used as a substitute for peanut butter. Totally delicious!

For the original recipe and for loads of other yummy dishes too : please visit Neha's Blog - Whisk Affair

The recipe that follows has my minor tweaks.

Ingredients :

1 tsp neutral cooking oil

1 cup roasted peanuts

1 medium onion - roughly chopped

1 tsp ginger paste or 1 inch ginger

3 cloves garlic

4-5 dry red chillies

1 tsp tamarind paste

Salt to taste

1 tsp coconut oil (or any neutral oil)

pinch of hing

1 tsp urad dhal

1/2 tsp mustard seeds

1/2 tsp sesame seeds (optional - I just felt like using them today)

1 dry red chilli

a few curry leaves

 

Method :

Heat the neutral oil and gently fry the peanuts in it. Be careful not to burn it. Keep aside to cool

In the same pan, fry the onions, garlic, ginger, red chilli and fry for 3-4 minutes, then take off from the heat.

When everything has cooled, grind the roasted peanuts, onions, garlic, ginger, red chilli, tamarind to an almost fine paste - I like to leave a slight crunch to it..

Add water as needed when grinding.

Transfer the ground chutney to a serving bowl.

Adjust salt to taste and mix well.

Heat oil in a tempering vessel.

Add tempering ingredients quickly and don't let any of them burn.

Pour the seasoned oil and spices over the chutney. 

I made double the quantity of tempering and used the same one for both chutneys today.

 

Serve at room temperature with hot idlis / dosas or even rice and dhal or sandwiched between bread.