Rayalaseema peanut chutney

This chutney is a regular item in Rayalaseema cuisine.It can be enjoyed with almost all the break fast items and some like it with hot plain rice also along with some desi ghee.This particular chutney is a routine item in my in-laws recipes. They used to prepare it in a stone grinder fixed in floor level.
Fried peanuts (skin removed) – 150 Gms,
Green chilli – 7 to 8 if spicy,
Peeled garlic cloves – 5 to 6,
Tamarind – small goose berry size , soaked in little water,
Onion – 1 Medium, chopped roughly,
Tomato – 1,small, sliced fine,
Mustard seeds – 1/2 Tsp,
Urad dal – 1/2 Tsp,
Curry leaves – A sprig,
Oil – 1 Tablesp,
Red chilli – 1,broken into two.
1).Prick green chilli and fry in a drop of oil till they change colour. Add fried chilli, peanuts, salt, garlic, tamarind along with water to the blender and grind into a fine course paste. Add more water if necessary while grinding.
2).Add roughly chopped onion to the paste and use pulse once or twice.
3).Remove the chutney into a bowl.
4).Heat oil,add mustard seeds, urad dal, red chilli, curry leaves.Fry till mustard crackles. Add tomato pieces and fry for few seconds and add this tadka to chutney. Sprinkle chopped coriander and mix well.Can be enjoyed with almost all break fast items.
I include coriander leaves along with tender stalks while grinding, as this gives more flavour to the chutney.


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