Today we are presenting Bezawada's famous delicious snack chutneys - Groundnut chutney & tomato chutney.

Peanut Chutney or Groundnut Chutney

Peanut Chutney or Groundnut Chutney is a quick, delicious, and excellent substitute for Coconut Chutney. This is packed with flavors, Peanut Chutney is made with peanuts, sesame seeds, chana dal, spices, and herbs. Best served or paired with the classic South Indian breakfast of Idli, Dosa, Medu Vada, or Uttapam for a hearty, wholesome, healthy meal. It is naturally vegan too.
Some Indian curries made with peanuts taste simply delish. They not only add a ton of flavor but also help in thickening these curries. Peanuts are also known as groundnuts. If you love peanuts, you will go gaga over this South Indian recipe of peanut chutney. It is so good.
This groundnut chutney recipe is also called Palli Chutney in the Andhra and Telangana regions of South India.
The sweet, nutty flavors of peanuts are perfectly balanced with the spice, heat of green chilies, and the umami flavor of chana dal.
You have to try this peanut chutney to know how awesome and fabulous it is.

Making peanut chutney is a breeze and my recipe will fit your needs if you do not have handy coconut – fresh, frozen, or desiccated. as you can simply make it with raw chana dal without having to use roasted chana dal. include some white sesame seeds. Peanuts, chana dal, and sesame seeds – a healthy trio, isn’t it? So this is a healthy chutney recipe for you. You know, many times I have both fresh coconut and desiccated coconut in the kitchen. But there are occasions when there is no trace of any coconut in the pantry.
We generally have a typical Indian breakfast in the evenings. Either it is punugu, idli or dosa or poha, or paratha. So when I make idli or dosa, I have to make some chutney – right? On such occasions, I make this quick peanut chutney. And what if there are no peanuts or coconut? Then I make Tomato Chutney.
Fry Chana Dal

Heat 1 tablespoon oil in a pan. Keep the heat to low and add 2 tablespoons chana dal (20 grams). Chana dal is husked and halved baby brown chickpeas. They are also called Bengal gram.

For the oil, you can use sunflower, peanut, canola, rice bran, safflower, avocado, or grapeseed oil.

2. Spread them evenly on the pan with each lentil being in direct contact with the pan.
3. Stirring often fry the lentils until they turn golden. Fry them at low heat, so that they do not burn.
Remember to fry them thoroughly as you do not want them to be even a bit raw.
4. Remove with a slotted spoon and set the fried lentils aside.
Roast Peanuts
5. To the same oil, add ½ cup peanuts (80 grams).
6. Mix them with the oil and start roasting them on low heat.
7. Stirring at intervals roast them until they change color and you see their fragile papery skins having fine cracks. You will also hear their sputtering sound.
Roasting them takes 4 to 5 minutes on low to medium-low heat. Taste a few and they should have a crunchy and crisp texture.8. Now add 10 to 12 curry leaves (medium to large-sized), 2 green chilies, 2 garlic cloves (small to medium), and 1 pinch asafetida (hing).

Tip: Green chilies bring a great deal of flavor and some heat to the recipe. They help to balance the sweetness of the peanuts. Depending on the type of green chilies you have, you can add 2 to 3 chilies or even 4 of them. If you have spicy Indian green chilies, then add 1 or 2. If you have less spicy green chilies, then add 3 or 4. You can also add 2 to 3 dry red chilies in place of the green chilies.

9. Sauté for a minute or until the curry leaves become crisp.
10. Add 1 tablespoon sesame seeds (10 grams).
11. Mix and switch off the heat. Set aside the pan so that the groundnut chutney ingredients cool at room temperature.
Make Peanut Chutney
12. When the groundnut chutney ingredients have become warm or cooled, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
Tip: I would suggest beginning with ½ teaspoon salt when blending. Then add a few pinches as you blend doing the taste test.

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