Peanut chutney | Groundnut chutney | Palli chutney recipe
Peanut Chutney is a staple side dish or accompaniment for Idli’s, Dosa’s and other Breakfast items. The main ingredient is protein and minerals packed Peanuts, which are also known as groundnuts.
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Peanut Chutney is smooth and creamy, perfect to go with any Indian breakfast dish like Vada, uttapam etc. Peanut chutney is a Andhra famous and everyone’s favorite at home.
There are so many variations to this chutney, so here I am showing you one of the many ways. I used only red chilies to give the spice as I want the red color for the chutney. If you use green chilies you get whitish beige color. So its mainly personal preference.
You can also use pre roasted peanuts for convenience. You can use peanuts with or without skin, anything is fine. I happened to have skinless peanuts so I used them.
We also Tamarind to the chutney to give a tangy zing, highly recommended but can also skip if desired. Serve Peanut chutney with this weight loss protein rich Dosa
I used my Vitamix to make the chutney but you can use any blender of choice but make sure it has enough power to crush the peanuts and tamarind to smooth paste.
Check out my other pickles & chutney recipes
Peanut Chutney
Peanut chutney | Groundnut chutney | Palli chutney recipe
Main ingredients
- 1 cup Peanuts
- 2 to 3 Red chili ((green chili can also be used))
- 3 to 4 Garlic cloves
- 1/2 tbsp Oil
- 1/2 tsp Cumin seeds
- 3/4th inch Tamarind
- Water (as needed)
- Salt (to taste)
Tempering
- 1/2 tbsp Oil
- 1/2 tsp Mustard seeds
- 1 Red chili
- 1 sprig Curry leaves
- few pinches Hing or Asafoetida ((optional))
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Take a pan on medium heat and add oil, let it get hot.
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Once oil is hot add cumin seeds, red chili and garlic cloves, fry for 1 or 2 mins.
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Now add peanuts and roast till peanuts are golden brown.
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Once peanuts are fried well, add tamarind and turn off the stove
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The heat from the pan will soften the tamarind.
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Once the peanuts are cooled, take them into a blender. Grind into smooth paste with some salt and water as needed.
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Keep the ground paste aside. Now in the same pan, add tempering ingredients one by one, fry for 2 mins.
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Add the tempering to the ground paste and our Peanut chutney is ready.
- Adjust the chutney to desired consistency by adding less or more water.
- This will stay good in the fridge for upto 4 to 5 days. For longer use store in freezer.
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