Andhra Style Asparagus Chutney

India’s southern state of Andhra Pradesh is famous for its spicy and delicious food. Pickles and chutneys from this state are particularly popular and are part of everyday meals in the state. Today’s recipe: Asparagus Chutney, takes inspiration from Andhra cuisine. It is similar to the various chutney recipes popular in the state and commonly paired with steamed rice and ghee.

If you are interested in more chutney recipes, to pair with hot steamed rice and ghee, check out my Drumstick Chutney, Green Tomato Chutney, Ridge Gourd Peel Chutney, Bottle Gourd Peel Chutney, and Zucchini Chutney recipes. All of these pair perfectly with hot steamed rice and ghee, so try them out!

Now, let’s start with the recipe for Andhra Style Asparagus Chutney:

Equipment Needed:

Pan
Pan for tempering
Mixer grinder
Knives and Cutting Board

Read about all the kitchen equipment I use in my article: Setting Up My Indian Kitchen in Germany.

Ingredients for Andhra Style Asparagus Chutney:

2 tbsp Sesame Oil/Groundnut Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
3-4 Dry Red chillies
8-10 Curry Leaves (Optional)
2-3 Cloves Garlic
1 Handful Raw Peanuts
6-7 Stalks Asparagus
⅔ tsp Salt
1 tsp Tamarind Paste
½ tsp Turmeric Powder
2 tbsp Grated Coconut
water to adjust the consistency

For Tempering

1 tbsp Oil
⅔ tsp Urad Dal
⅔ tsp Cumin Seeds
2-3 Dry Red Chillies
3-4 Curry Leaves
2 pinches Asafoetida

Method to make Andhra Style Asparagus Chutney:

Heat oil in a pan. Add chana dal, urad dal, cumin seeds, dry red chillies and fenugreek seeds. Add curry leaves if available. Fry them on medium heat for about 15 seconds.

Add chopped garlic. Continue frying on medium heat for another 15 seconds.

Then, add peanuts. Lower the heat further and fry for about a minute.

Add chopped asparagus.

Add salt, turmeric powder, and tamarind paste. Mix. Cover with a lid and cook on medium heat until the asparagus turns tender.

Once cooked, turn off the heat and let the mixture cool.

Once cooled, grind this mixture with grated coconut. Add a little bit of water to adjust the consistency.

Transfer the ground paste to a serving bowl.

Prepare the tempering by heating the oil in a pan. Add urad dal, cumin seeds, dry red chillies, asafoetida and curry leaves. Fry them on medium heat until the urad dal turns light brown.

Add this to the prepared chutney. Serve with hot steamed rice and ghee.

You can check out other recipes I have tried with asparagus in my post: 7 Asparagus Recipes You Can Try In Your Kitchen This Spring.

Here is the recipe in printable format: