Spicy Peanut chutney | Red Chilli Peanut chutney
Spicy Peanut chutney is a thick, classic, creamy, nutty, and spicy chutney. This is best accompanied by South Indian tiffin items like idly, dosa, crispy vadas, uttapam, upma, etc, or evening snacks.
South India is the land of umpteen chutneys, pickles, and podis. Since relocating to Hyderabad, I have been a huge fan of a variety of chutneys. The consistency and texture of chutney vary depending on Tiffin centers, hotels, and restaurants.
Chutneys served with breakfast items are often wet having:
A thick, medium, or runny/watery consistency.
A coarse to fine texture.
The first time I had this chutney was at the tiffin center in Hyderabad known for its signature spicy red peanut chutney.
About Red Chili Peanut recipe
The name red chili peanut chutney is due to the use of dried red chilies. Did you notice the bright and vibrant red color of the chutney? It is because I added Kashmiri red chili powder. You can even use Kashmiri red chilies or byadgi chilies.
This version of peanut chutney is not something that I grew up eating. At home, we usually make tiffin chutneys with green chilies mostly.
It is one of the many variations of peanut chutney. A generous quantity of dry red chilies is what basically makes this chutney. It is one of the easy chutney recipes that go well with a South Indian breakfast.
This recipe is different in that there is no coconut or roasted gram.
If you like it to be very spicy, then mix green and dry red chilies.
Reasons to make
Ridiculously easy to prepare.
Need very minimal prep work.
Comes together in under 15 mins.
The breakfast items get elevated to another level by this spicy condiment.
The palli chutney has an amazing medley of flavors.
Ingredients to make Spicy Peanut chutney
Peanuts: Recommend to use raw, unroasted, and unsalted peanuts.
Chana dal: adds an extra nutty taste and makes the chutney thicker.
Dry red chilies: adjust the number of chilies as per the spice level of red chilies.
Tamarind: the sourness of tamarind balances the heat in the chutney that comes from the dry red chilies. At home, we use seedless tamarind. You can substitute it with 1/2-1 tsp of readily available tamarind puree/pulp.
Cumin seeds: it adds a earthy flavor.
Kashmiri red chili powder: it imparts a natural red color to the chutney.
Garlic: adds flavor to the chutney.
Tempering: oil, garlic, mustard seeds, urad dal, cumin seeds, dry red chili, curry leaves, asafoetida.
Roasting split chickpea lentils (chana dal) and peanuts are essential here for unique taste. So, please do not skip it.
Do not over roast the peanuts, the chutney will taste bitter. Also, if not roasted enough, the chutney will have raw taste of peanuts.
Lightly roast the dry red chilies in oil to get rid of the raw smell. Roast on low flame stirring continuously. The dry red chilies tend to turn black quickly. So make sure you turn off the heat once they slightly change the color.
To make a smooth paste – always grind the ingredients coarsely without adding water. If you add water and grind everything together at once, the groundnuts will become paste soon while the dry red chilies and chana dal will remain coarse.
Whether you want to add raw garlic or fry is entirely up to you. If you do not like the raw flavor of the garlic, you can roast it in the pan along with red chilies.
How to make Spicy Peanut chutney
1. Heat oil in a pan over medium flame. When hot, turn the flame to low and add raw peanuts and chana dal.
2. Roast them on low flame stirring often until they are nicely golden in color and aromatic. Remove them in a bowl. Let them cool down to room temperature.
3. Next, add dry red chilies. Roast for a few seconds until they start to change color. Do not let them turn black.
4. In a mixer jar add the roasted peanuts, chana dal, dry red chilies, garlic cloves, cumin seeds, tamarind pulp, kashmiri red chili powder, and salt. Grind without adding water.
Scrape the sides, add little water and grind. Repeat the step till it forms into a fine paste. Add more water if necessary as per the consistency required. Remove the chutney in a bowl.
Heat oil in a small pan over medium flame. Once, it becomes hot, add crushed garlic, urad dal, mustard seeds, and cumin seeds. Let them crackle.
Next add dry red chilies, curry leaves, and asafoetida. Saute till leaves are crisp and immediately pour it on the prepared palli chutney.
Spicy Peanut chutney is ready. Serve with your favorite breakfast item.
You can serve this Spicy Peanut chutney as a side dish with almost every South Indian breakfast or snack item such as idli, dosa, uttapam, medhu vada, dibba rote, masala vada, mirchi bhaji, bonda, paniyaram, pongal, upma, etc.
As this chutney does not have coconut, you can refrigerate it for 4-5 days. Transfer the red palli chutney to an air-tight container and put it in the fridge. Will recommend to refrigerate the chutney without tempering. Before serving, add the tempering.
The consistency of the chutney thickens as it cools. Before serving, add water and adjust the consistency.
You can skip chana dal and make the chutney with only peanuts or add coconut too.
Can add 1 tbsp urad dal and roast along with chana dal.
Can add curry leaves and fry along with red chilies until they are crisp.
Few cilantro (coriander) or mint leaves can be added to the peanut chutney recipe.
If allergic to peanuts, you can increase the quantity of chana dal and also add coconut.
Andhra style Peanut Tomato chuteny: after roasting the red chilies, saute roughly chopped desi/local tomatoes till they are soft and pulpy. If the tomatoes are sour, reduce the tamarind or you can skip it.
Some more of my favorite chutneys, you might love to try:
If you’ve tried this Andhra style Spicy 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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Spicy Peanut chutney | Red Chilli Peanut chutney
- 1/2 cup Peanuts
- 1 tbspn Split Chickpea lentils (chana dal)
- 8-10 Dry red chilies (adjust as per your preference)
- lemon size Tamarind
- 1/4 tsp Cumin seeds
- 1/2 tsp Kashmiri red chili powder
- 2 Garlic cloves
- Salt to taste
- 1/2 tbspn Oil
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 2 Dry red chili
- 5-7 Curry leaves
- 1/4 tsp Asafoetida (hing)
- Soak tamarind in hot water.
- Heat oil in a pan over medium flame. When hot, turn the flame to low and add raw peanuts and chana dal.
- Roast them on low flame stirring often until they are nicely golden in color and aromatic. Remove them in a bowl. Let them cool down to room temperature.
- Next, add dry red chilies. Roast for a few seconds until they start to change color. Do not let them turn black.
- In a mixer jar add the roasted peanuts, chana dal, dry red chilies, garlic cloves, cumin seeds, tamarind pulp, kashmiri red chili powder, and salt. Grind without adding water.
- Scrape the sides, add little water and grind. Repeat the step till it forms into a fine paste. Add more water if necessary as per the consistency required. Remove the chutney in a bowl.
- Heat oil in a small pan over medium flame. Once, it becomes hot, add crushed garlic, urad dal, mustard seeds, and cumin seeds. Let them crackle.
- Next add dry red chilies, curry leaves, and asafoetida. Saute till leaves are crisp and immediately pour it on the prepared palli chutney.
- Spicy Peanut chutney is ready. Serve with your favorite breakfast item.