Andhra Style Peanut Chutney Recipe With Tomatoes in Urdu

Cuisine:

Ingredients

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. Keep stirring so that they don’t burn.
Also always split your chilies in half before roasting or frying to prevent the sudden sputtering.
Once the peanuts and chilies are roasted, keep aside to cool.
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. Peel the blanched tomatoes and keep aside to cool.
Once peanuts and tomatoes are cool, Add them to a mixer grinder along with garlic and salt and blend well to make the chutney. Add a little water if required. Check the salt and adjust to suit your taste. Transfer the Peanut Chutney to a bowl.
The final step is to make the Tadka.
In a small pan, heat oil and add mustard seeds and allow them to splutter. Once they splutter, add the urad dal and curry leaves. Saute for about 1-2 minutes till the dal is browned and crunchy.
Add the Tadka to the Peanut Chutney and serve.
Serve the Andhra Style Peanut Chutney with Ragi Idli or Ghee Masala Dosa Recipe for a wholesome breakfast.

	1 cup Roasted Peanuts (Moongphali) , with skin removed
	3 cloves Garlic
	2 Tomatoes , finely chopped
	5 Dry red chillies
	1 teaspoon Cooking oil
	1 teaspoon Mustard seeds
	1 teaspoon White Urad Dal (Split)
	1 sprig Curry leaves
	Salt , to taste