Andhra Style Peanut Chutney is a delicious side dish with idli, dosa, and uttapam. It is also called palli chutney in Andhra and you can make it with coconut too. Here is how to make it.
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.
Therefore, you will always find some chutneys sitting in my fridge. Not only for meals, but these chutney recipes also come in handy for breakfast.
And today I will share Andhra Style Peanut Chutney recipes for you that I serve with my South Indian meals as well breakfast dishes like Dosa, Idli, Uttapam, etc.
Chutneys are a quintessential accompaniment to every Indian meal; just make a quick chutney to give the whole meal a lovely flavourful spice kick.
Some of the other Chutney Recipes, that I love making to serve with my everyday meals are – Onion Tomato Chutney, Amrood Ki Chutney, Maharashtrian Coconut Garlic Chutney, Sweet Tomato Chutney, and a delicious Bombay Chutney.
What is Peanut Chutney?
It is an easy and tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes.
Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut.
This Andhra Style Chutney also has onions, that gives it a great flavor.
Along with onions, the other ingredients that are used to give it more flavor are – onion, garlic, dry red chillies, and ginger.
Later a tempering is poured which enhances the taste of this chutney even more.
You can choose to add whole peanuts or peanuts with their skin out, peanuts added without removing the skin adds a lot more fibre to the chutney, it also gives it a stronger flavour.
To make this delicious groundnut chutney, first vegetable oil is heated in a pan, to which peanuts are added and fried until lightly browned.
Then it’s taken off the heat and transferred to a plate.
Next dry red chilli, chopped garlic, ginger and onions are added and fried in the pan for a few minutes and transferred to the plate with fried peanuts.
Once cooled, the fried peanuts and other ingredients are put into a grinder and mixed with tamarind and salt.
Some water is added to the mixture to make a delicious smooth chutney.
The chutney is tempered with a mix of mustard seeds, cumin seeds, urad dal, curry leaves and hing in hot oil.
Finally, the tempering is poured over the chutney mix and served.
This chutney also stays for a longer time as it doesn’t have any coconut added to it; hence it’s a great tiffin option as regular coconut chutney tends to get spoilt easily.
You can store it in an airtight container for about a week in the fridge.
If you are adding coconut to it, it will say good for 2 days in the refrigerator.
To make a very basic version of peanut chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth.
Give it a tempering of mustard seeds, hing and dry red chillies.
You can add tomato and fresh coriander to this chutney as well.
Peanut Chutney with Coconut
You can make a variation of this chutney by adding ½ cup of grated fresh coconut to it too. Peanut Coconut Chutney tastes delicious with idli and dosa too.
You can serve this yummy chutney for breakfast along with Dosa, Masala Dosa, Idli, Uttapam or Paniyaram.
You can even serve it on the side with your South Indian meal of Sambar, Rice and Thoran.
To make this chutney, you will need a good grinder to grind the chutney.
I use this food processor in my kitchen for all the grinding purposes and it has been working great since the last few years.
If you live in the US, you can try this one from Cuisinart.
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Step By Step Recipe
Heat vegetable oil in a pan.
Add peanuts and fry until slightly browned.
Remove them in a plate.
Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.
Add them in the plate with peanuts.
Let the peanuts and other ingredients cool. Transfer them in a grinder along with tamarind and salt.
Add some water and grind to make a smooth chutney.
For tempering, heat oil in a pan.
Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.
Add urad dal and fry until browned.
Add curry leaves.
Pour the tempering over the chutney and mix well. Serve the chutney with dosa, idli or rice dal.
Peanut Chutney Recipe
- 1 tablespoon Vegetable Oil
- 1 cup Peanuts
- 4-5 Dry Red Chillies
- 1 inch Ginger (Chopped)
- 5-6 cloves Garlic
- ¼ cup Onion (Roughly chopped)
- lemon size Tamarind
- Salt to taste
- 2 tablespoon Vegetable Oil
- 1 teaspoon Musrad Seeds
- ½ teaspoon Cumin Seeds
- ¼ teaspoon Hing
- 1 teaspoon Urad Dal
- 10-12 Curry Leaves
- Heat vegetable oil in a pan.
- Add peanuts and fry until slightly browned.
- Remove them in a plate.
- Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.
- Add them in the plate with peanuts.
- Let the peanuts and other ingredients cool.
- Transfer them in a grinder along with tamarind and salt.
- Add some water and grind to make a smooth chutney.
- For tempering, heat oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.
- Add urad dal and fry until browned.
- Add curry leaves.
- Pour the tempering over the chutney and mix well.
- Serve the chutney with dosa, idli or rice dal.