Peanut Chutney Andhra

Ingredients

• - 1 cup roasted peanuts
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

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. Remove skins: Rub peanuts between palms and blow away the skins.
3. Dry roast chillies: Dry roast 4-5 dried red chillies 1 minute. Remove.
4. Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots, 4 garlic cloves and the roasted chillies 3-4 minutes. Cool.
5. Blend peanuts: Add de-skinned peanuts to blender and pulse to a coarse powder first.
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. 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. Pour tempering: Pour tempering over the chutney. Mix well.
9. Adjust consistency: Add a little water if too thick.
10. Serve: Andhra peanut chutney is thicker and more textured than South Indian style. Serve with pesarattu, idli or dosa.