WebFor the chutney: 1/2 tsp oil. 2 tomatoes. 1/2 tsp oil. 1 cup peanuts. 2 cloves garlic. 2-3 dried red chillies. salt as required.
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WebAdd some water, according to need and blend again in batches to form a smooth chutney. Take out the chutney in a bowl. Prepare the tempering. Heat 2 tbsp oil …
This recipe is for making wet peanut chutney for dosa and idli and it can be used either as spread or as an accompaniment. Take roasted peanuts, garlic, 3 dry red chillies, tamarind paste and salt in a chutney jar of grinder.
Tomato Peanut Chutney or Tomato Peanut Pachadi is one of the popular recipe from Andhra Cuisine. Its one of the wonderful dip served with Idli/Dosa. With the freshness and tanginess of tomato along with the nutty flavor of peanut, this is one of the delightful accompaniment for any South Indian Breakfast.
1. Pour 1 tsp oil to a pan or kadai and heat it. Add green chilies, garlic and urad dal. To make andhra style peanut chutney, garlic is not fried but added directly to the chutney jar later. Urad dal lends a nutty aroma to the chutney.
Tomato Peanut Chutney or Tomato Peanut Pachadi is one of the popular recipe from Andhra Cuisine. Its one of the wonderful dip served with Idli/Dosa. With the freshness and tanginess of tomato along with the nutty flavor of peanut, this is one of the delightful accompaniment for any South Indian Breakfast. This is an no onion no garlic recipe.