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 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
