Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Peanut ~ Jaggery Chutney

Peanut - jaggery chutney is a timeless classic. Like the comfort of the Kashmir shawl wrap on a cold day and the elegance of kumkum bottu on the forehead after a visit to the temple, it can be relied on to instantly make the meal both totally comforting and effortlessly elegant.

Stylish enough for a special elaborate meal and at the same time, casual enough for a spur of the moment put-together breakfast or light lunch - Peanut jaggery chutney is a rural Andhra classic side dish and much beloved recipe from my home. Usually prepared in a rolu (mortar) and served during Makara Sankranthi with pulagam or pongali and ghee.

 Shallot, Dried Red Chillies, Roasted Peanuts
Shallot, Dried Red Chillies and Roasted Peanuts

Recipe:

Peanuts - 1 cup
Shallots 4 or one big red onion - cut to chunks
Dried red chillies - 6 to 10. I usually add at least 8 for a cup of peanuts
Tamarind - small marbleround size
Jaggery pieces - 1 tablespoon or to your liking
Salt - 1 teaspoon

Roast peanuts to light brown color. Cool and remove the skins.

In a skillet, heat a tablespoon of peanut oil. Add and fry shallot/onion pieces and dried red chillies to brown color. Let cool to room temperature.

Soak tamarind in a quarter cup of hot water for about 10 minutes, to soften.

Take them all in a blender or in a mortar. Add jaggery and salt. Grind to smooth consistency. Remove to a cup and serve with breakfast items or with chapati/rice along with ghee.

Peanut-Jaggery Chutney with Pulagam and Ghee
Peanut-Jaggery Chutney with Pulagam and Ghee

Posted by Indira©Copyrighted in Peanuts, Amma & Authentic Andhra, Jaggery, Shallots (Wednesday January 17, 2007 at 8:26 pm- permalink)
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