Peanut Chutney Andhra

Method

1. 1

   Roast peanuts: Dry roast 1 cup raw peanuts in a pan 6-8 minutes until golden and the skins start peeling. Cool completely.

2. 2

   Remove skins: Rub peanuts between palms and blow away the skins.

3. 3

   Dry roast chillies: Dry roast 4-5 dried red chillies 1 minute. Remove.

4. 4

   Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots, 4 garlic cloves and the roasted chillies 3-4 minutes. Cool.

5. 5

   Blend peanuts: Add de-skinned peanuts to blender and pulse to a coarse powder first.

6. 6

   Add remaining: Add fried shallots, garlic, chillies, a tiny piece of tamarind and salt. Blend with 4-5 tbsp water to a smooth but slightly textured paste.

7. 7

   Make Andhra tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal, dried red chilli and curry leaves.

8. 8

   Pour tempering: Pour tempering over the chutney. Mix well.

9. 9

   Adjust consistency: Add a little water if too thick.

10. 10

    Serve: Andhra peanut chutney is thicker and more textured than South Indian style. Serve with pesarattu, idli or dosa.