Peanut Chutney Recipe I Andhra Style Peanut Chutney I Palli Chutney with step by step photos. This peanut chutney is a delicious side dish with idli, dosa and uttapam. Learn an easy recipe to make it.
A delicious chutney makes all the different to a meal. It’s the perfect way to add a cacophony of flavours to any dish.
Trust me, this recipe is really simple to whip up and it’s one chutney that could make your breakfast extra special. To make this delicious peanut chutney, first vegetable oil is heated in a pan, to which peanuts are added and fried until slightly browned. Then it’s taken off the heat and transferred to a plate. Next 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.
This peanut chutney is tempered with a mix of mustard seeds, cumin seeds and hing in hot oil. Some urad dal is also added and fried till brown. Next, the curry leaves are added. Finally the tempering is poured over the peanut chutney mix and served.
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 I’ve posted are: Onion Tomato Chutney, Amrood Ki Chutney, Maharashtrian Coconut Garlic Chutney, Sweet Tomato Chutney and a delicious Raw Tomato Green Chilli Chutney.
Among all the other Indian chutneys, this peanut chutney is quite unique, given that there is no addition of coconut.
This Andhra style peanut chutney has a great flavour and it’s a lovely chutney to try out because of its diverse textures. The peanuts when mixed together, give it a delicious creamy texture.
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.
This chutney is a great protein rich accompaniment to have with dosas, idlis or even rice and dal. This peanut 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. So the next time you’re looking to spice up your meal, give this Andhra style peanut chutney a shot. Here is how to make Peanut Chutney Recipe I Andhra Style Peanut Chutney I Palli Chutney.
You might also like
Peanut Chutney Recipe I Andhra Style Peanut Chutney I Palli Chutney
- Vegetable oil - 1 tbsp
- Peanuts - 1 cup
- Dry red chilli - 4-5
- Ginger - 1 inch piece ( Chopped )
- Garlic - 5-6 cloves
- Onion - ¼ cup ( Roughly chopped )
- Tamarind - lemon size ball
- Salt to taste
- For tempering
- Vegetable oil - 2 tbsp
- Mustard seeds - 1 tsp
- Cumin seeds - ½ tsp
- Hing - ¼ tsp
- Urad dal - 1 tsp
- Curry leaves - 10-12
- 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.
Step by Step recipe to make Peanut Chutney Recipe I Andhra Style Peanut Chutney I Palli Chutney
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.
Neha's love for recipes is evident from this site. She is a food stylist, consultant and photographer. Connect with Neha to learn more. 
Leave a Reply