Peanut chutney for Dosa in 15 minutes |Andhra style Palli chutney

Peanut chutney is one of the most consumed chutneys in South India, the Telugu-speaking region to be specific. It is also called Palli Pachadi or Verusenaga Pachadi.

Chutneys are a quintessential accompaniment to every South Indian meal. Today I will share Andhra style Peanut chutney that pairs best with breakfast items like Idli, Dosa, Vada, Pongal, or evening snacks.

At home, peanut chutney is made frequently as it is so much convenient and does not need coconut. For its creamy texture, this chutney is a family favorite.

peanut chutney

What is Chutney?

Chutney is a blend of tangy and spicy taste, with or without tempering.

An Indian meal is incomplete without chutney or pickle. It adds a flavourful spice punch to the whole meal. Just like North Indians like to have pickles with parathas, South Indians like to have chutney with breakfast items or hot rice and ghee.

South is popular for its spicy powders and different types of chutneys which need a mention in a different post.

While my stay in Maharashtra, there were hardly any varieties of chutney served in the South Indian tiffin center. Common among all was the classic white color coconut chutney.

After I moved to Hyderabad, I noticed varieties of chutneys served with breakfast items at a roadside stall, tiffin center, hotel, and restaurant. One of them is Peanut Chutney.

Every place has its own recipe. Though the consistency, color, and texture were different, they all were finger-licking good.

What is Peanut Chutney?

As the name says, it is chutney made with peanuts. It is an easy and delicious chutney made with shallow fried groundnuts, green chilies, tamarind, ginger, garlic, and cumin seeds. Later a tempering is poured which enhances the taste of this chutney even more. 

If you like peanuts, then, this chutney is for you. If you do not like peanuts, even then, this chutney is for you.

It is thick, smooth, creamy, slightly tangy, spicy, and tasty. This easy and quick chutney is a perfect accompaniment for all South Indian breakfast items like Idli, Dosa, Uttapam, Medhu Vada, Gunta Ponganalu, Rava Dosa, Pesarattu, Upma, Pongal, Bonda/Mysore Bhaji.

The best part of this peanut chutney is that it requires only a few ingredients and can be made in 10-15minutes.

There are many variations in this chutney. Have mainly seen a difference in the cooking process of peanuts,

1. Dry roast and use it to make chutney.

2. Dry roast and remove the skin.

3. Deep fry peanuts.

4. Saute the peanuts in little oil.

It is so tasty that I just eat the chutney with my finger. While many eat it as a dip or side dish, I eat it as a main dish. LoL!!!!

Peanut chutney for dosa

Ingredients to make Peanut chutney without coconut

Peanuts/Grounduts: The obvious ingredient without which the chutney is not possible. For chutney, use raw peanuts only.

Cumin seeds: In small quantity, just to add flavor.

Curry leaves: They impart aroma and flavor to the chutney. During childhood, I used to hate them. But, now curry leaves are a must in my chutneys. They are also very good for your health.

Tamarind: The quantity of tamarind depends on the quantity of chutney and also on liking.

Green Chilly: Chutney tastes better if made a bit spicy. You can add as per your liking.

Ginger or Garlic: Both add unique flavor and mild sharpness to the chutney. Can add either of both.

Tempering ingredients: Udad dal, Mustard seeds, Cumin seeds, Dry red chilly, curry leaves, and Hing.

Salt and Water as needed.

Pro tips

Soak a small ball size of tamarind in hot water for 10-20 minutes. The sourness of tamarind may not be the same for all brands. So, first, add half the quantity of tamarind pulp/water and adjust according to taste.

While dry roasting (without oil) peanuts, the flame has to be low. Saute till the skin color changes and keep aside to cool.

While sauteing the peanuts in little oil, the flame has to be medium and fry till it starts to change color. Peanuts will have enough heat within to cook further. If fried to dark color, it will make the chutney taste bitter.

Fry green chilies in oil. You can add without frying too. But I noticed it tastes better. Chop or slit the green chilies adding to hot oil. Avoiding this, green chilies can burst in oil.

While preparing the tadka or tempering, make sure the oil is hot. The mustard seeds and cumin seeds should crackle. If they do not crackle in the oil, they will taste different which will not be liked.

Storage Suggestions

As this chutney has tamarind, you can refrigerate it only for 2 days.

If you want to store it for more days, just grind fried peanuts and green chilies. Can refrigerate this in an air-tight container for 5-7 days. Add tamarind water as per taste and tempering.

More Chutney recipes

Fried gram chutney

Peanut Coconut chutney

Coriander Coconut chutney

If you’ve tried this authentic Tiffin Center Peanut Chutney Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Peanut Chutney without coconut | Andhra Palli Chutney

Author: Santosh Allada
Peanut chutney is mostly consumed in South India, Andhra to be specific. It is thick, smooth, creamy, tangy, spicy, and delicious in taste. This easy and quick chutney is a perfect accompaniment for all South Indian breakfast items.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 3 people


  • 3 tbspn Oil
  • 1/2 cup Raw Peanuts
  • marble size Tamarind (adjust according to taste)
  • 1 inch Ginger
  • 2-3 Garlic pods
  • 1/4 tspn Cumin seeds
  • 2-4 Green chilies
  • Salt to taste


  • 1/2 tspn Udad dal
  • 1/2 tspn Mustard seeds
  • 1/4 tspn Cumin seeds
  • 5 Curry leaves
  • 1 Dry red chilly (optional)
  • 1/4 tspn Hing
  • 2-3 Garlic pods (optional)


  • Heat oil in a pan. When hot add peanuts and saute on medium flame till they start to change color. Remove in a plate.
  • In the same oil, add green chillies. Saute till the skin of green chilies changes the color. Remove them in the same plate of peanuts. Let them cool.
  • Transfer them to a grinder jar and add cumin seeds, tamarind, salt, and ginger or garlic.
  • Add water and grind to a smooth paste. Remove in a bowl.


  • Heat the same oil or added more, if needed.
  • When hot, add udad dal, mustard seeds, and cumin seeds. Let them crackle.
  • Next add dry red chili, curry leaves, and hing. Fry till curry leaves turn crisp.
  • Pour the tempering over the chutney and mix well.
  • Chutney is ready to relish.


To make it spicier, you can add red chili along with green chilies. This adds bright red color to the chutney.
You can add a few coriander or mint leaves. 

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