Peanut chutney or groundnut chutney made in andhra style to accompany idli, dosa & uttapam. Groundnut is just another term for peanut. This protein rich peanut chutney is made regularly at home for breakfast just like in most Andhraites homes. This is made without coconut and is thick, creamy and tastes delicious. Roasted urad dal adds a great flavor, so do not skip it.
There are so many ways a peanut chutney is made, sharing the one which I make at home. Some folks prefer to deskin the peanuts before grinding. But i do not. The color of the pachadi can vary based on the ingredients like tamarind, red chili and roasting the peanuts as well. The pachadi you see in the pictures is made without tamarind and red chili, hence the light color. If you like to use tamarind, add it to little warm water and extract the water. Filter and use it for blending.
To make this palli chutney, peanuts and other ingredients can be roasted in the night and kept ready for the next morning. But once made it is best to consume within 2 hours.The taste diminishes after 2 hours.
You can also find more varieties of groundnut chutneys which i make
Peanut onion chutney
peanut capsicum chutney
peanut mint chutney
ridgegourd peel groundnut pachadi
Andhra style peanut chutney recipe below
- ¾ cup peanuts/ palli
- 1 ½ tsp oil
- ¾ tbsp. urad dal
- 1 to 2 garlic cloves
- 1 to 2 green chilies or red chilis
- salt as needed
- ½ cumin/ jeera
- salt as needed
- tamarind as desired (optional)
- 1 to 2 sprigs curry leaves
- ¼ tsp mustard
- 1 broken red chili
- 1 tsp urad dal
- pinch of hing
- If using tamrind, soak it in water until soft. Extract the juice, filter and keep aside.
- Dry roast peanuts until golden. Keep aside to cool.
- Add oil to the hot pan and fry urad dal until golden, fry green chili, garlic,salt and curry leaves. When the curry leaves turn crisp. move these to cool.
- Add these to a blender along with salt and tamarind water and blend to smooth.
- Temper with tempering ingredients.
step by step photos on how to make peanut chutney
1. Dry roast peanuts until they begin to splutter or turn golden. Do not over roast unless you like the over roasted flavor. Transfer to a plate to cool.
2. Add a tsp of oil and fry green chili or red chilli, curry leaves, urad dal and garlic. I like to fry garlic to remove the pungent smell. When the dal turns golden and leaves turn crispy, add cumin. Transfer to a plate to cool along with peanuts.
3. In the same pan, make the tempering. Add little more mustard, red chili, curry leaves and urad dal. When urad dal is lightly golden, off the stove and add hing. After blending add this to the pachadi.
4. Cooled ingredients.
5. Add them to a blender jar along with salt.
6. If using tamarind, you can soak it in little water. Extract the juice and use it to blend the chutney. I do not use tamarind for this chutney, but many folks use. Add water as needed and blend to a smooth chutni. Scrape off the sides and blend.
7. Add the tempering to the chutni. Serve with idli, dosa or your favorite breakfast.