Ground nut chutney (peanut chutney) is very popular in our family, in every break fast this chutney is prepared and served. This chutney we call it as phalli ki chutney (hindi and urdu). In each house it is prepared differently. In my home, mother she adds only greenchilli, where as my grandmother she adds dry chillies also and in my auntys house even tomato is added, which gives different taste and I like it very much. All are part of rayala seema region (anantapur and other places also). There are more place like guntakal, kadappa, hindupur and more, where this chutney is popular.this groundnut chutney (peanut chutney)we serve it with kichidi( rice and lentil ), idli, masala dosa, upma, pongal, medhu vada(lentil dumpling) and any break fast you like. Sometimes me and my father in rainy season we prefer to have it with hot rice, a dollop of ghee , and chutney and nothing is needed for me, I mix the rice with chutney and ghee, which is my comfort food. In this chutney after grinding, I always add sliced onion which is a must for me. It gives me a crunchy taste when having it. I love this groundnut chutney to be spicy as per taste, my mami (aunty) she prepares the best as it is grounded in the pestle mortal(in villages it is used, it is a stone, on which most of the items are grounded to a smooth paste), which gives a very good taste. In cities we use mixer or grinder. In this we have to roast the peanuts and then peel it. I always roast them in more quantity, peel them and put it in a tight container, as I will be making this chutney more often, so it will be easy for me when I make this chutney, no need to roast and peel, just I roast to make it warm again and just grind it with other ingredients, to save time.
Ingredients
- Peanuts (roasted) – 1 cup
- Green chillies – 3
- Dry red chillies – 3
- Garlic cloves – 3
- Coriander leaves – 1/3 cup
- Tomato – 1/2
- Tamarind paste (thick, concentrated) – 1 tsp
- Salt - as per taste
- Onion (sliced, for garnishing) – 1/2
Method
- If the peanuts (ground nuts) are raw, then roast it in a tava or pan, till it changes to dark colour.
- When it cools down, peel it and keep it aside.
- Now roast dry chillies, green chilles, garlic, till roasting colour comes, then at last roast tomato and coriander leaves as it does not take much time.
- When it cool down, add all the ingredients, including salt, tamarind and water 1cup and ground it to a smooth paste. I added 1/3rd water more, as it required, according to my consistency.
- Put it in a bowl and add sliced onion and mix well.
- Serve it with kichidi (rice and lentil dish), pongal, vada as per your taste.
Notes
- In this peanut chutney, I have taken green and red chillies for colour, you can take any one also, can add according to your spicyness.
- Sometime I roast a very small piece of onion quarter size, and ground it with chutney. All the ingredients should be roasted without oil.
- If you want can avoid tomato and onion also.
- Add water according to the consistency you want.
- You can view in the picture that chillies I have taken long and sometimes round (dry chillies), so can add chillies which is available to you green or red or both but only those Indian chilles.
- In this I have tried to show you , variations which you can do, as I have not added roasted tomato but added other ingredients like 3/4th cup peanuts, green chilli 4, dry red chillies 2, garlic 2, coriander leaves few, tamarind paste 1/2tsp, water as per requirement, you can grind like this also, by following the above method.
- You can refrigerate it for 2 to 3 days.
