Andhra Style Peanut Chutney Recipe (Palli Chutney)

I believe that a tasty side dish can easily make any simple meal interesting. Don’t you agree?

Weekdays, when work is just revolving around my head, I usually make only one sabzi or dal for lunch, because where do we have time to make that big meal? Right? But I also make sure to have something on the side, such as Chutney, Raita, or even a salad, so that our simple meal is more filling and is not very boring. 

You will always find some chutneys sitting in my fridge. Not only for meals, but these chutney recipes also come in handy for breakfast.

In this post, I am sharing the recipe for Andhra Style Peanut Chutney, which I serve with my South Indian meals and breakfast dishes like Dosa, Idli, Uttapam, etc.

Andhra Style Peanut Chutney, also known as Palli Chutney, is a bold and flavorful chutney from Andhra Pradesh cuisine, one of the spiciest regional cuisines of South India.

It is made by grinding roasted peanuts, dried red chilies, garlic, tamarind, and spices into a creamy chutney that pairs beautifully with idli, dosa, uttapam, and pesarattu. You can also serve it as a side with a meal of sambar, rasam, rice, and thoran.

Unlike coconut chutney, this chutney has a deep nutty flavor and a thicker texture, making it perfect for everyday breakfasts or quick meals.

How To Make Andhra Style Peanut Chutney

Make The Chutney

Step 1: Heat 1 tablespoon of oil in a pan over medium heat. Add 1 cup of raw skinned peanuts and fry until slightly browned. Transfer them to a plate.

Step 2: Add 4-5 dried red chillies, 2 teaspoon chopped ginger, 2 teaspoon chopped garlic, and ¼ cup chopped onions to the pan and fry for 3-4 minutes. Transfer them to the plate with peanuts. Let the peanuts and other ingredients cool down for 10 minutes.

Step 3: Transfer them to a blender along with 2 teaspoon tamarind pulp and ½ teaspoon salt.

Step 4: Add ¾ cup of filtered water and blend until smooth. Add more water if the chutney looks thick. Check for salt and add more if needed. Blend again. Transfer the chutney to the serving bowl.

Temper The Chutney

Step 5: Heat 2 tablespoon oil in a small pan over medium heat. Once the oil is hot, add 1 teaspoon brown mustard seeds, ½ teaspoon cumin seeds, and ¼ teaspoon hing and let them crackle for 3-4 seconds.

Step 6: Add 1 teaspoon white urad dal and fry until browned.

Step 7: Add 10-12 curry leaves and fry for 2-3 seconds.

Step 8: Pour the tempering over the chutney and mix well. Serve.

Variations

Basic – To make a very basic version of peanut chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt, and pepper to a blender and blend until smooth. Give it a tempering of mustard seeds, hing, and dry red chillies.

With Tomatoes & Cilantro – You can add tomatoes and cilantro (fresh coriander) to this chutney as well.

With Fresh Coconut – You can make a variation of this chutney by adding ½ cup of grated fresh coconut.

Storage Suggestions

Andhra Style Peanut Chutney can be stored in the refrigerator in an airtight container for up upto a week. Since it doesn’t have coconut, its shelf life is slightly more than that of the coconut chutney.