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. This peanut chutney recipe is a great alternative to regular white coconut chutney when you do not have fresh coconut to make it.
Chutneys are a quintessential accompaniment to every South Indian meal. Today I will share a basic Andhra style Peanut chutney that pairs best with breakfast items like Idli, Dosa, Vada, Pongal, or evening snacks.
One of the reasons to like South Indian breakfast is the various chutneys. At home, palli 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.
What is Chutney?
Chutney is a blend of tangy and spicy tastes, with or without tempering.
An Indian meal (breakfast to lunch, snack, or dinner) is incomplete without spicy or savory chutney or pickles. 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 centers or Udupi restaurants. 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. It is also called Palli Pachadi or Verusenaga Pachadi, palli/verusenaga translates to peanuts and pachadi translates to chutney.
Every place has its own recipe. Though the consistency, color, and texture were different, they all were finger-licking good.
About Peanut Chutney Recipe?
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, garlic, and cumin seeds. Later a tempering is poured which enhances the taste of this chutney even more.
This chutney has complex flavors that make it taste so good. The tamarind adds a slightly tangy flavor, while the green chilies add the spicy kick, the garlic adds a slightly pungent and sharp flavor, the roasted peanuts add mild sweetness and creaminess, and the cumin seeds give a delicious earthy flavor.
If you like peanuts, then, this chutney is for you. If you do not like peanuts, even then, this chutney is for you.
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.
The color of this palli chutney will vary depending on how you roast/fry the peanuts.
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!!!!
Reasons to try
Super easy and quick dish.
Smooth, creamy, and finger-licking good.
Minimal ingredients.
Bachelor and beginner friendly recipe if you have a mixer or blender.
Makes breakfast extra special.
Naturally Vegan.
Pro tips
Soak a small ball size of tamarind in hot water for 10-20 minutes. It will soften the tamarind and help in grinding.
Adjust the quantity of tamarind as per taste and sourness of the tamarind. It is hard to predict the sourness of tamarind as it is not the same for all brands. So, first, add half the quantity of tamarind pulp/water and adjust according to taste.
While roasting the peanuts, the flame has to be medium or low. Saute till the skin color changes and keep aside to cool. Because of residual heat, peanuts will cook further. If fried to dark color, it will make the chutney taste bitter.
While sauteing the peanuts without oil, the flame has to be low and fry till it starts to change color.
Fry green chilies in oil. You can add without frying too. But I noticed sauteed green chilies taste better. Chop or slit the green chilies adding them to hot oil. If you add whole green chilies, they can burst in oil.
The consistency of the chutney is a personal choice. If you want thick consistency chutney, add little water and for a runny chutney, you can add more water.
Adding more water will decrease the spice level. So add more green chilies.
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 raw and will not be liked.
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: It gives a lovely sour taste to the chutney. The quantity of tamarind depends on the quantity of chutney and also on liking.
Green Chilies: They add a spicy kick to this chutney. Generally, chutney tastes better if made a bit spicy. However, you can increase or decrease the chilies as per your liking.
Garlic: Adds a unique flavor and mild sharpness to the chutney.
Tempering ingredients: Udad dal, Mustard seeds, Cumin seeds, Dry red chilly, curry leaves, and Hing.
Salt and Water as needed.
How to make Peanut Chutney
Soak a small lemon size tamarind in hot water. Rub the tamarind using your fingers to break it apart and squeeze till all the pulp has been extracted. Strain the mixture using a sieve with a deep bowl below. Discard the seeds and fibers. Keep it aside.
If you are using wet seedless tamarind, you can grind them directly.
Heat oil in a pan over medium flame. When hot, add the raw peanuts.
Stirring often, fry the peanuts until they turn light brown. Transfer them to a plate.
Do not let the peanuts turn into dark color. The chutney will have a burnt taste.
In the same oil, add slit or roughly chopped green chilies and saute until chilies are blistered. Add them to the plate of fried peanuts. Allow them to cool.
Do not add whole green chilies. They will burst in the oil.
Take a blender jar, add the fried peanuts and green chilies, 1/4 tsp of cumin, 2-3 garlic cloves (with or without skin), soaked tamarind or pulp, and salt to taste.
If you don’t like raw garlic flavor, skip them.
Grind to a smooth paste by adding water, a little at a time. Keep it aside and prepare the tempering.
The texture of the chutney can be smooth to coarse as per the individual’s choice.
Tempering/Tadka
Heat the same oil in a pan over medium flame. When hot, add urad dal, cumin, and mustard seeds. Allow the seeds to crackle and saute until the dal changes color to light brown.
Add dry red chilies, curry leaves, and asafoetida (hing). Saute until the leaves turn crisp.
Add the tempering to the peanut paste and give a good mix.
Peanut Chutney is ready. Serve it as a side dish with your favorite breakfast item.
Serving Suggestions
Serve this easy and quick peanut chutney as a perfect accompaniment for all South Indian breakfast items like Idli, Dosa, Uttapam, Medhu Vada, Gunta Ponganalu, Tomato Upma, Rava Dosa, Pesarattu, Upma, Pongal, Bonda/Mysore Bhaji.
Storage Suggestions
As this chutney has tamarind, you can refrigerate it only for 2 days. It develops a slightly odd taste after this.
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.
Variations
If you have eaten this peanut chutney at tiffin centers, roadside food carts, or restaurants you might have noticed a slight change in the taste. It is because a few other ingredients are added
1. Fried gram/dalia/putnalu is a common ingredient added to increase the volume of the chutney.
2. You can add a few coriander or mint leaves while grinding the fried peanuts.
3. Can add a few curry leaves by sauteeing them in oil until they turn crisp.
4. In a few eateries, they add a small piece of ginger. Sometimes, I do substitute garlic with ginger or add both. You can surely give this a try.
More Chutney recipes
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Recipe Card
Peanut Chutney without coconut | Andhra Palli Chutney
Ingredients
- 3 tbspn Oil
- 1/2 cup Raw Peanuts
- small lemon size Tamarind (adjust according to taste)
- 2-3 Garlic pods
- 1/4 tspn Cumin seeds
- 4-6 Green chilies (adjust as per taste)
- Salt to taste
Tempering
- 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)
Instructions
- Soak a small lemon size tamarind in hot water.
- 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 garlic cloves, cumin seeds, soaked tamarind, and salt.
- Add water and grind to a smooth paste. Remove in a bowl.
Tempering
- 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.
- Peanut Chutney is ready to relish.
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