Andhra Style Peanut Chutney (Palli Chutney)

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 Peanut Chutney Recipe.

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.

Variations of Peanut Chutney?

To make a very basic version of peanut Chutney, add 1 cup roasted peanuts, 2 tbsp 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 1/2 cup of grated fresh coconut to it too. Peanut Coconut Chutney tastes delicious with idli and dosa too.

Equipments required to make Peanut Chutney

To make Peanut 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 last few years. If you live in the US, you can try this one from Cuisinart.

You might also like

Dry Garlic Chutney

Coriander Mint Chutney

Kadala Curry

How to make Peanut Chutney Step By Step

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

4.17 from 18 votes

Print

Peanut Chutney

This peanut chutney is a delicious side dish with idli, dosa and uttapam. Learn an easy recipe to make it.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 people

Calories 220 kcal

Author Neha Mathur

Ingredients

• 1 tbsp Vegetable Oil
• 1 cup Peanuts
• 4-5 Dry Red Chillies
• 1 inch Ginger Chopped
• 5-6 cloves Garlic
• 1/4 cup Onion Roughly chopped
• lemon size Tamarind
• Salt to taste

For tempring

• 2 tbsp Vegetable Oil
• 1 tsp Musrad Seeds
• 1/2 tsp Cumin Seeds
• 1/4 tsp Hing
• 1 tsp Urad Dal
• 10-12 Curry Leaves

Instructions

1. Heat vegetable oil in a pan.

2. Add peanuts and fry until slightly browned.

3. Remove them in a plate.

4. Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.

5. Add them in the plate with peanuts.

6. Let the peanuts and other ingredients cool.

7. Transfer them in a grinder along with tamarind and salt.

8. Add some water and grind to make a smooth chutney.

9. For tempering, heat oil in a pan.

10. Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.

11. Add urad dal and fry until browned.

12. Add curry leaves.

13. Pour the tempering over the chutney and mix well.

14. Serve the chutney with dosa, idli or rice dal.

Nutrition Facts

Peanut Chutney

Amount Per Serving

Calories 220 Calories from Fat 171

% Daily Value*

Total Fat 19g 29%

Saturated Fat 7g 35%

Sodium 9mg 0%

Potassium 297mg 8%

Total Carbohydrates 8g 3%

Dietary Fiber 3g 12%

Sugars 1g

Protein 7g 14%

Vitamin A 7%

Vitamin C 94.2%

Calcium 4.1%

Iron 8.5%

* Percent Daily Values are based on a 2000 calorie diet.

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