Peanut Onion Chutney, easy and quick to make chutney made with raw peanuts, onion and red chilies enriched with mustard, dal and curry leaves tempering! Peanut chutney is so popular chutney variety in Andhra. This is a perfect side dish for Idli/Dosa/uthappam/ Veng Pongal

INGREDIENTS

  • 1 Cup Peanuts
  • 1 nos Onion Roughly Chopped
  • 5 nos Red Chili
  • 2 nos Garlic cloves
  • 1 Salt As Needed
  • Few Curry Leaves
  • 1 Small Goosebeery Size Tamarind or 1 tsp Tamarind Paste
  • 1 tsp Cumin Seeds
  • 1 tbsp Oil

FOR TEMPERING

  • 2 tsp Oil
  • 1 tsp Mustard Seeds
  • 2 tsp Split Urad Dal
  • Few Curry Leaves

INSTRUCTIONS

PREPARING GRINDING INGREDIENTS

  • Heat 1 teaspoon of oil in a pan. Add raw peanuts and fry in medium flame for about 3 minutes. Take this aside
  • Next, add red chili and saute for few seconds. Take this red chili aside
  • In the same pan, add 2 teaspoon of oil, add onions and saute onions till translucent. Also add garlic cloves and saute with onions. In the same pan, add curry leaves and fry for few seconds.
  • Take peanuts, red chili, onion, garlic, curry leaves, to the mixer jar. Add Jeera, salt, tamarind paste to the mixer jar.
  • Grind everything to smooth paste by adding water little by little. Take the ground chutney to the serving bowl

TEMPERING PROCESS

  • Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add split urad dal and fry till light brown. Then add curry leaves to the pan and switch off the flame
  • Add this tempering to chutney and give a mix

SERVING TIME

  • Serve the delicious Peanut Onion Chutney with Dosa/Idli/Pongal and enjoy your breakfast!