Peanut Chutney

Vegetarian Andhra cuisine is very famous for its pappus (dals) and pacchadis (pickles and chutneys). After coming to Hyderabad, I have learnt to make many kinds of pacchadis. Of the ones I learnt, my favorite is this peanut chutney. It is an excellent side dish for Idli and Dosas. It can also be mixed with plain rice with a little sesame oil. I love its well blended and creamy texture. It requires only a very few ingredients and can be whipped up in just a few minutes.

What you’ll need

1. Peanuts – 1 cup
2. Dried Red Chillies – 3 to 4
3. Tamarind – a small piece
4. Salt to taste

For tempering

1. Mustard Seeds – ½ tsp
2. Split Urad Dal – ½ tsp
3. Hing – a pinch
4. Curry Leaves – a few
5. Oil – 1 tsp

Method

Heat a Kadai and dry roast the peanuts. Cool and remove the skin.
In a small frying pan, add a little oil and fry the red chillies.
Grind the roasted peanuts, dried red chillies and tamarind without adding water. Once these are powdered well, add salt and water and pulse it for a few seconds more. Transfer into a bowl.
Heat a fry pan with a little oil, season with mustard seeds, urad dal, hing and curry leaves. Pour the seasoning over the chutney.
Peanut chutney is ready. Serve it with idlis or dosas.

Variations:

1. You can add about ½ a cup of scraped fresh coconut while grinding. That gives a slightly different but good taste.
2. You can also add sautéed onions and garlic while grinding.

Linking this to Sravani's Event Cooking Concepts - Roti Pacchadi/Chutney and to Anyone can cook Series - 26