Andhra Style Peanut Chutney Recipe With Tomatoes
A high protein Andhra recipe with roasted peanuts (moongphali) - with skin removed, cloves garlic, tomatoes - finely chopped. Ready in 30 min, serves 6.
Curated bySuresh Naidu🇮🇳
Instructions
16 steps- 1
To begin making the Andhra Style Peanut Chutney Recipe, on a low heat, dry roast the peanuts and red chillies together till the peanuts are fragrant and browned
roasted peanuts (moongphali) - with skin removed(1 cup)dry red chillies(5) - 2
Keep stirring so that they don't burn
- 3
Also always split your chilies in half before roasting or frying to prevent the sudden sputtering
- 4
Once the peanuts and chilies are roasted, keep aside to cool
roasted peanuts (moongphali) - with skin removed(1 cup) - 5
In about a cup of boiling water, blanch the tomatoes for about 5 minutes, slit the tomatoes slightly at the end so that it's easier to peel
tomatoes - finely chopped(2) - 6
Peel the blanched tomatoes and keep aside to cool
tomatoes - finely chopped(2) - 7
Once peanuts and tomatoes are cool, Add them to a mixer grinder along with garlic and salt and blend well to make the chutney
roasted peanuts (moongphali) - with skin removed(1 cup)cloves garlic(3)tomatoes - finely chopped(2)salt - to taste - 8
Add a little water if required
- 9
Check the salt and adjust to suit your taste
salt - to taste - 10
Transfer the Peanut Chutney to a bowl
- 11
The final step is to make the Tadka
- 12
In a small pan, heat oil and add mustard seeds and allow them to splutter
mustard seeds(1 teaspoon) - 13
Once they splutter, add the urad dal and curry leaves
white urad dal (split)(1 teaspoon)sprig curry leaves(1) - 14
Saute for about 1-2 minutes till the dal is browned and crunchy
- 15
Add the Tadka to the Peanut Chutney and serve
- 16
Serve the Andhra Style Peanut Chutney with Ragi Idli or Ghee Masala Dosa Recipe for a wholesome breakfast
roasted peanuts (moongphali) - with skin removed(1 cup)
Rate this recipe
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Andhra Style Peanut Chutney Recipe With Tomatoes
A high protein Andhra recipe with roasted peanuts (moongphali) - with skin removed, cloves garlic, tomatoes - finely chopped. Ready in 30 min, serves 6.
Curated bySuresh Naidu🇮🇳
Estimated Nutrition Highlights
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Directions
16 steps- 1
To begin making the Andhra Style Peanut Chutney Recipe, on a low heat, dry roast the peanuts and red chillies together till the peanuts are fragrant and browned
roasted peanuts (moongphali) - with skin removed(1 cup)dry red chillies(5) - 2
Keep stirring so that they don't burn
- 3
Also always split your chilies in half before roasting or frying to prevent the sudden sputtering
- 4
Once the peanuts and chilies are roasted, keep aside to cool
roasted peanuts (moongphali) - with skin removed(1 cup) - 5
In about a cup of boiling water, blanch the tomatoes for about 5 minutes, slit the tomatoes slightly at the end so that it's easier to peel
tomatoes - finely chopped(2) - 6
Peel the blanched tomatoes and keep aside to cool
tomatoes - finely chopped(2) - 7
Once peanuts and tomatoes are cool, Add them to a mixer grinder along with garlic and salt and blend well to make the chutney
roasted peanuts (moongphali) - with skin removed(1 cup)cloves garlic(3)tomatoes - finely chopped(2)salt - to taste - 8
Add a little water if required
- 9
Check the salt and adjust to suit your taste
salt - to taste - 10
Transfer the Peanut Chutney to a bowl
- 11
The final step is to make the Tadka
- 12
In a small pan, heat oil and add mustard seeds and allow them to splutter
mustard seeds(1 teaspoon) - 13
Once they splutter, add the urad dal and curry leaves
white urad dal (split)(1 teaspoon)sprig curry leaves(1) - 14
Saute for about 1-2 minutes till the dal is browned and crunchy
- 15
Add the Tadka to the Peanut Chutney and serve
- 16
Serve the Andhra Style Peanut Chutney with Ragi Idli or Ghee Masala Dosa Recipe for a wholesome breakfast
roasted peanuts (moongphali) - with skin removed(1 cup)
Rate this recipe
