{"id":719,"date":"2007-01-17T20:26:14","date_gmt":"2007-01-18T04:26:14","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/01\/17\/peanut-jaggery-chutney\/"},"modified":"2008-04-06T18:49:48","modified_gmt":"2008-04-07T01:49:48","slug":"peanut-jaggery-chutney","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/01\/17\/peanut-jaggery-chutney\/","title":{"rendered":"Peanut ~ Jaggery Chutney"},"content":{"rendered":"

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<\/em><\/a> 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. <\/p>\n

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<\/a> or pongali<\/a> and ghee.<\/p>\n

\"
\nShallot, Dried Red Chillies and Roasted Peanuts <\/center><\/p>\n

Recipe:<\/strong><\/p>\n

Peanuts – 1 cup
\nShallots<\/a> 4 or one big red onion – cut to chunks
\nDried red chillies – 6 to 10. I usually add at least 8 for a cup of peanuts
\nTamarind – small marbleround size
\nJaggery pieces – 1 tablespoon or to your liking
\nSalt – 1 teaspoon<\/p>\n

Roast peanuts to light brown color. Cool and remove the skins.<\/p>\n

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

Soak tamarind in a quarter cup of hot water for about 10 minutes, to soften.<\/p>\n

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.<\/p>\n

\"Peanut-Jaggery
\nPeanut-Jaggery Chutney with Pulagam<\/a> and Ghee <\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,58,10,140],"tags":[],"class_list":["post-719","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-jaggery","category-peanuts","category-shallots"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=719"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/719\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}