Rayalaseema Style Peanut Chutney
A traditional Rayalaseema-style peanut chutney, perfect for pairing with Idli or Dosa. This chutney features roasted peanuts blended with sautéed onions, tomatoes, and spices, finished with a flavorful tempering.
Ingredients
- 2 cups Peanuts (Roasted)
- 2 tablespoons Oil (Divided)
- 1 large Onion (Diced)
- 6 units Dried red chilies
- 0.5 inch Ginger
- 0.5 small Tomato (Finely chopped)
- 7 units Garlic cloves
- 1 teaspoon Cumin seeds (Divided)
- 1 teaspoon Salt (To taste)
- 1 tablespoon Tamarind paste
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Chana dal
- 1 sprig Curry leaves
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Instructions
- 1Roast the peanuts over a low flame until they are golden brown and aromatic. Set aside to cool.
- 2In a Kadai, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for 2 minutes. Then add the dried red chilies, ginger, chopped tomato, garlic cloves, and 1 teaspoon of cumin seeds. Cook until the tomatoes become mushy.
- 3In a blender, combine the roasted peanuts and the sautéed onion-tomato mixture. Add water, salt, and tamarind paste. Blend until smooth.
- 4Heat the remaining 1 tablespoon of oil in a small pan. Add mustard seeds, chana dal, the remaining cumin seeds, curry leaves, and 1 dried red chili. Fry until the mustard seeds splutter and the dal turns golden.
- 5Pour the tempering over the peanut chutney and mix well. Serve hot with Idli or Dosa.
