Peanut chutney without coconut|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.
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 were coconut chutney.
After I moved to Hyderabad, I noticed varieties of chutneys served with breakfast items. One of them is Peanut Chutney. Though the consistency, color, and texture at tiffin centers were different, they all were finger-licking good.
What is Peanut Chutney?
If you like peanuts, then, this chutney is for you. If you do not like peanuts, even then, this chutney is for you.
As the name says, it is chutney made with peanuts. Sounds so simple, right? Well, it is simple and quick to make too.
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,
Dry roast and use to make chutney.
Dry roast and remove the skin.
Deep fry peanuts.
Saute the peanuts in little oil.
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 like Idli, Dosa, Uttapam, Vada, Rava Dosa, Pesarattu, Upma, Pongal, Bonda/Mysore Bhaji.
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!!!!
Ingredients to make Peanut chutney without coconut
Peanuts: 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 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.
While dry roasting 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 till dark color, it will make the chutney taste bitter.
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.
Fry green chilies in oil. It reduces the spice of green chilies to some extent and tastes better.
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.
Do give this recipe a try and do not forget to rate the recipe!
Peanut Chutney without coconut | Andhra Palli Chutney
- 3 tbspn Oil
- 1/2 cup Raw Peanuts
- marble size Tamarind (adjust)
- 1 inch Ginger
- 2-3 Garlic pods
- 1/4 tspn Cumin seeds
- 4-6 Curry leaves
- 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
- 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 and curry leaves. Saute till curry leaves turn crisp. 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.
- For tempering, heat the same oil.
- When hot, add udad dal, mustard seeds, and cumin seeds. Let them crackle.
- Next add dry red chilli, curry leaves and hing.
- Pour the tempering over the chutney and mix well.
- Chutney is ready to relish.