Andhra Groundnut Chutney

Roasted peanuts ground with tamarind, chilli and a touch of jaggery, then crowned with a crackling groundnut oil tadka for idli and dosa.

• Prep10 minutes
• Cook10 minutes
• Serves4

Ingredients

• ¾ cup raw peanuts
• 2 tbsp cold-pressed groundnut oil, divided
• 4-5 dried red chillies
• 3 cloves garlic
• small lemon-sized ball tamarind
• 1 tsp jaggery powder
• ¾ tsp pink salt, or to taste
• ½ cup water
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• a pinch hing

Method

1. Dry-roast the peanuts on medium-low heat until the skins blister and they smell nutty. Cool and rub off most of the skins.
2. In 1 tsp groundnut oil, fry the red chillies and garlic for a minute.
3. Grind the peanuts, chillies, garlic, tamarind, jaggery powder and pink salt with water to a thick, slightly coarse chutney.
4. Heat the rest of the groundnut oil. Add mustard seeds, urad dal, curry leaves and hing and let them crackle.
5. Pour the tadka over the chutney and serve with idli, dosa or upma.