This is a recipe from one of my neighbors, who is from Andhra (actually ,most of my neighbors are from Andhra ). She had sent pesarattu for us one day and this chutney was simply lip-smacking good. She told me that her way of preparing peanut- ginger chutney is slightly different from others, as she adds tomato to it. She makes an amazing spinach chutney too, which is also prepared exactly the very same way, but includes a small bunch of spinach. I tried it and it was a flop . Mine turned like green chutney, whereas hers always looks red. Guess, I have to go and watch her in the kitchen .
Coming to my neighbor S’s Peanut Ginger Chutney, this is what you have to do…..
Andhra Style Peanut-Ginger Chutney
1 large size onion, chopped roughly
1 medium size tomato, chopped roughly
3 garlic pods, peeled and chopped
1/4 cup peanuts
5 to 6 dry red chillies *
1 1/4 tbsp. chopped ginger
few curry leaves
3 tbsp. Oil
Salt (as per taste)
For the Tadka (optional)
a drop or two of oil
1/4 tsp. black mustard
few curry leaves
1. Heat a pan with oil. Once it is hot, add the red chillies and peanuts. Sauté until the peanuts turn slightly brown on all the sides.
2. Bring in the onion, curry leaves, ginger, garlic and sauté at low medium flame until the onion turns translucent and starts to reduce in size.
3. Add the tomato pieces and salt. Sauté frequently until the tomatoes mushy . The flesh of the tomatoes should get well blended with the rest of the mixture and when only the skin could be seen, stop cooking.
4. Allow it to cool and grind with some water.
5. For the tadka : Heat a pan with few drops of oil and add the mustard and curry leaves. Allow the mustard to splutter and pour it over the prepared chutney.
6. Serve this yummy chutney with idlies, dosas or pesarattus .
Check the Andhra Avakkai recipe (Click) that S’s mom taught me last summer.
Add the red chillies according to your taste. This chutney tastes good when it is prepared spicy.