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    Peanut Chutney Recipe

    Last Updated On: Apr 8, 2025 by Aarthi

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    Peanut Chutney, a flavourful nutty chutney that hails from Andhra region which is loved by everyone around India. This Peanut Chutney is known as groundnut chutney, Palli chutney, verkadalai chutney or Verusenaga Pachadi made with roasted peanuts, garlic, onion, dry red chillies, tamarind & jaggery. This spicy peanut chutney taste amazing with idli, dosa, punugulu, vada or any Breakfast items. Learn how to make traditional peanut chutney and a tomato variation with step by step pictures and video.

    peanut chutney served with idli

    Peanut Chutney

    Somedays we want a simple chutney in our repitore. Bored of coconut chutney, tomato chutney or onion chutney, then try this recipe. This flavourful chutney is made with my favourite ingredients “Peanuts”.

    Table of Contents

    • About Peanut Chutney (Groundnut Chutney)
    • Watch Peanut Chutney Video
    • Peanut Chutney Ingredients
    • Different Ways of Making Peanut Chutney
    • How to Make Peanut Chutney (Stepwise pictures)
    • Variations
    • Expert Tips
    • 📖 Recipe Card
    • Peanut Chutney Recipe | Groundnut Chutney | Palli Chutney Recipe

    About Peanut Chutney (Groundnut Chutney)

    Peanut chutney is a popular recipe around Andhra & other Southern parts of India. This Chutney has many different names known as groundnut chutney, Palli chutney, Verusenaga Pachadi, verkadalai chutney and Shengdana Chutney.

    This chutney is made with onions, garlic, chillies, tamarind, jaggery and salt. Peanuts are toasted and ground with onions, chillies, garlic which makes a creamy peanut chutney. This chutney taste delicious with idli or dosa. This recipe is popular as my allam pachadi or ginger chutney.

    The chutney has a creamy yet nutty mouthfeel. If you are a peanut butter fan and enjoy peanuts then you will love this chutney for sure. I would call this a spicy version of peanut sauce.

    You can serve peanut chutney with all these tiffin recipes

    • Dosa Recipes
    • Soft Idli
    • Paniyaram or Punugulu
    • Vada

    Watch Peanut Chutney Video

    YouTube video

    Peanut Chutney Ingredients

    ingredients for making peanut chutney

    Peanuts - for making chutney, you have to use roasted peanuts. If you are using raw peanuts. You might need to roast it separately in a dry pan for 3 to 5 minutes before adding it into the onions.

    Garlic - add in peeled garlic for added flavour. You can use peeled ginger as well.

    Onions - use sliced onions and cook till golden brown. You can use peeled shallots and saute for 2 to 3 minutes.

    Tamarind - add in a small piece of tamarind when sauteing the onions. If you have tamarind paste, you can add a tsp when grinding.

    Salt & Jaggery - salt and a small tsp of jaggery is added when grinding. Jaggery can be skipped if you don't want to use that.

    Tempering Spices - tempering can be done with any spices. mustard, urad dal, dry red chillies and curry leaves are the main spices.

    peanut chutney made in clay pot

    Different Ways of Making Peanut Chutney

    Basic White Peanut Chutney - I used dry red chillies in the above recipe which made them red in colour. if you want peanut chutney to look white, you can add green chillies for spice instead of red chillies.

    Mint & Coriander flavours - add a handful of mint leaves or coriander leaves or both when sauteing onions for a herby aroma and taste in your peanut chutney.

    Tomato version - I have shared detailed recipe for tomato peanut chutney. I have used only tomato in that recipe, you can use one sliced onions too.

    Instant Peanut Chutney with Peanut Butter - Instead of using peanuts, you can add peanut butter for instant version. Saute onions, garlic and ginger in a pan, take in a blender along with peanut butter, tamarind, jaggery and salt. Grind till smooth and make tempering.

    Peanut Coconut Chutney - when roasting peanuts add some grated coconut for more creamy texture and taste. Remember chutney made with coconut doesn't last long in fridge.

    groundnut chutney with idli

    How to Make Peanut Chutney (Stepwise pictures)

    Frying Peanut Mix

    1)Heat oil in a kadai. I used my kal chatti which is a traditional cookware. Add in peeled garlic and dry red chillies.

    Stir fry the garlic and dry red chillies for few seconds till golden brown.

    fry garlic and dry red chillies in oil

    2)Add in sliced onions and cook till light golden. It will take around 2 to 3 minutes.

    add onions and cook till golden

    3)Add in a small piece of tamarind and roasted peanuts. Stir fry the mixture for another 2 minutes.

    Pro Tip: if you are using raw peanuts. You might need to roast it separately in a dry pan for 3 to 5 minutes before adding it into the onions.

    add in tamarind and roasted peanuts

    4)Stir fry the peanuts with onions till combined. Now cool this mixture for few minutes. Take it in a blender for grinding.

    take in blender

    Grinding Peanut Chutney

    5)Add in salt and jaggery to the roasted peanuts. You can skip adding jaggery if you don't prefer.

    add salt and jaggery to taste

    6)Grind peanut chutney to a smooth paste.

    grind peanut chutney

    Make Tempering

    7)Heat oil in a pan. Add in mustard, urad dal, dry red chillies which is broken into small pieces. Let the mustard pop and sizzle for few seconds.

    Add in a handful of curry leaves and mix well.

    make tempering with oil mustard, urad dal, dry red chillies and curry leaves

    8)Switch off the flame. Add in ground peanut chutney along with water to dilute the chutney. The residual heat from the pan is enough to heat the chutney.

    Pro Tip: You can make the chutney as per the consistency you want by adding more water.

    add chutney and water

    9)Serve peanut chutney with idli, dosa or any tiffin items.

    peanut chutney ready to serve

    Variations

    Tomato peanut chutney

    If you prefer slightly tangy peanut chutney. You can add tomatoes instead of onions. I made this chutney and served with my quinoa idli and it was fantastic. I loved the nutty taste you get from the peanuts in the chutney. For spicy version, add extra dry red chillies. When serving drizzle with gingelly oil over it and enjoy.

    Ingredients Used

    • 1 tsp + 1 tsp Oil
    • 2 Tomatoes chopped
    • 4 Dry Red Chilli
    • 3 tbsp Coconut grated
    • ½ cup Roasted Peanuts
    • 6 cloves Garlic
    • Salt to taste
    • 1 tsp Sugar
    For Tempering
    • 1 tbsp Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Urad dal

    How to Make Tomato Peanut Chutney

    1)Heat 1 tsp oil in a pan, add dry red chilli, garlic, peanut and coconut and roast for a couple of minutes.

    for making tomato peanut chutney, roast peanuts, coconut, chillies and garlic

    2)Roast on low heat it is golden brown. Remove this to a plate and Set aside till it cools down.

    fry till golden brown

    3)Heat 1 tsp oil in same pan, add tomatoes, salt and sugar and mix well. Cover and cook for 5 to 6 mins till the tomatoes soften.

    cook tomatoes till soft

    4)Take the roasted peanut in a blender along with the cooked tomatoes. Grind them into a smooth paste.

    take roasted peanuts and tomatoes in blender

    5)Grind the chutney to a smooth paste.

    grind till smooth paste

    6)Now let's make tempering. Heat oil in a pan, add mustard and urad dal. Let them sizzle. Add the chutney in and mix well.

    add tomato peanut chutney to tempering

    7)serve tomato peanut chutney with idli or dosa.

    tomato peanut chutney served with quinoa idli

    Expert Tips

    • If you are using raw peanuts roast them in a pan till golden. You can roast them with oil or without oil. 
    • If you want you can add a small piece of ginger. 
    • If you want white peanut chutney, skip dry red chillies and use green chillies
    • You can skip jaggery if you want to. 
    • Add chopped onions in tempering and fry till golden and pour over the chutney. 

    Serving & Storage Suggestions

    Peanut chutney can be stored in fridge upto 2 to 3 days. Reheat in microwave or stove top before serving.

    You can serve peanut chutney, groundnut chutney with variety of dishes including tamarind rice, lemon rice.

    More serving ideas

    • Dosa Recipes
    • Soft Idli
    • Paniyaram or Punugulu
    • Vada

    More Chutney Recipes

    • Vegetable Chutney Recipe
    • Kothamalli Thogayal Recipe
    • Kollu Thogayal Recipe (Horse gram Chutney)
    • Ulundhu Kanji Recipe (Urad dal porridge)
    • Onion Tomato Gotsu Recipe
    • Dhokla Recipe

    📖 Recipe Card

    Peanut Chutney Recipe | Groundnut Chutney | Palli Chutney Recipe

    Peanut Chutney, a flavourful nutty chutney that hails from Andhra region which is loved by everyone around India. This Peanut Chutney is known as groundnut chutney, Palli chutney or Verusenaga Pachadi made with roasted peanuts, garlic, onion, dry red chillies, tamarind & jaggery. This spicy peanut chutney taste amazing with idli, dosa, punugulu, vada or any Breakfast items. Learn how to make traditional peanut chutney and a tomato variation with step by step pictures and video.
    4 from 4 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 101kcal

    Equipment

    • Kadai
    • Blender

    Ingredients

    Peanut Chutney Recipe

    For Roasting & Grinding

    • 1 tbsp Oil
    • 6 cloves Garlic
    • 4 no Dry Red chilli
    • 1 large Onion sliced
    • ½ cup Roasted Peanuts
    • 1 tsp Tamarind Pulp
    • 1 tsp Jaggery
    • Salt to taste

    For Tempering

    • 1 tbsp Oil
    • 1 tsp Mustard seeds
    • 1 tsp Split Urad dal
    • 2 no Dry red chillies broken
    • 1 sprig Curry leaves

    Tomato Peanut Chutney Recipe

    • 1 tsp Oil
    • 2 large Tomatoes
    • 4 no Dry Red Chillies
    • 3 tbsp Fresh Coconut grated
    • ½ cup Peanuts
    • 6 cloves Garlic
    • 1 tsp Salt to taste
    • 1 tsp Sugar

    For Tempering

    • 1 tsp Oil
    • 1 tsp Mustard Seeds
    • 1 tsp Split Urad dal

    Instructions

    • If you are using raw peanuts. Heat 1 tsp oil in a pan and add in peanuts and roast for 3 to 5 minutes till golden. You can roast it without oil in a dry pan as well. Remove to a plate and let it cool down.
    • In the same pan, heat oil in a kadai. Add in garlic and red chillies and roast for 1 minute. Now add in sliced onions and cook till the onions turn golden. Add in roasted peanuts and tamarind and mix well.
    • Now take the cooled mix in a blender, add salt and jaggery and grind into a fine paste using water.
    • Now make tempering. Heat oil in the same kadai. Add in mustard, urad dal, dry red chillies, curry leaves and let them sizzle. Switch off the flame, add peanut chutney and more water. Mix well the residual heat is enough to heat the chutney. Serve with idli or dosa.

    Tomato Peanut Chutney Recipe

    • Heat oil in a pan, add chilli, garlic, peanut and coconut and toast for a couple of mins. Set aside in a plate. In the same pan, add tomatoes, salt and sugar and mix well. Cover and cook for 5 to 6 mins. Take the tomatoes and the peanut coconut mix in a blender and puree till smooth.
    • Heat oil in a pan, add mustard and urad dal. Let them sizzle. Add the chutney in and mix well. Serve with idli or dosa.

    Video

    YouTube video

    Notes

    • If you are using raw peanuts roast them in a pan till golden. You can roast them with oil or without oil. 
    • If you want you can add a small piece of ginger. 
    • If you want white peanut chutney, skip dry red chillies and use green chillies
    • You can skip jaggery if you want to. 
    • Add chopped onions in tempering and fry till golden and pour over the chutney. 
    You can serve peanut chutney with all these tiffin recipes
    Dosa Recipes
    Soft Idli
    Paniyaram or Punugulu
    Vada

    Nutrition

    Serving: 1servings | Calories: 101kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.4mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Harini

      at

      our fav chutney for idli/dosa!

      Reply
    2. Catarina - ReceitaseSaboresdoMundo

      at

      Que delicia que ficou... A combinação de ingredientes não podia ser melhor. Que saboroso deve ter ficado.

      Catarina

      Reply
    3. Dzoli

      at

      Very interesting recipe;))

      Reply
    4. The Pumpkin Farm

      at

      super delicious indian peanut sauce

      Reply
    5. MyKitchen Flavors-BonAppetit!.

      at

      Delicious peanut chuney with spongy Idlis.Yum..Yum Combo for a short-meal.Luv it.

      Reply
    6. Tina

      at

      Delicious pachadi...Perfect side with idli nd dosa..

      Reply
    7. Mélange !

      at

      Thats a delightful chutney Aarthi.new to me.bookmarked.

      Reply
    8. Smitha

      at

      always a favorite...I love it even with rice!

      Reply
    9. Gayathri Kumar

      at

      Very flavorful chutney...

      Reply
    10. Prathibha

      at

      one of my fav chutney recipe..looks yumm

      Reply
    11. Priya

      at

      Yum yum,super delicious chutney,i can have two more idlis or dosas with it.

      Reply
    12. Sweet Artichoke

      at

      Yummm, chutney looks delicious...

      Reply
    13. Srivalli

      at

      Well this is our all time favorite chutney though we don't use hing in our region..goes excellent with idlis no doubt!

      Reply
    14. Rekha shoban

      at

      same way i also do...my hubby's fav chutney...but i do very rarely!! perfect for idly!

      Reply
    15. Teresa Blackburn

      at

      Aarthi, thanks for the peanut chutney recipe/idea. We love all things "peanut" and this is certainly a recipe I had never considered. But what a great accompaniment to many recipes or tossed with some whole wheat pasta! Wow.

      Reply
    16. Cool Lassi(e)

      at

      Lovely looking chutney!!

      Reply
    17. vaishali sabnani

      at

      a new chutney from south..normally its coconut everytime...but this one rocks!!

      Reply
    18. morri

      at

      I haven't tried a lot of Andhra dishes, and I've never made peanut chutney. When I was making it today, everyone in the house said: "Wow, it smells like peanut butter in here!". And I said: "Because that's what we're having for dinner, hehe". And they said: "Nooo! Peanut butter is only for breakfast". They said the chutney didn't taste like any other chutney that we had before, but they still liked it a lot. Thanks for posting.

      Reply
    19. angel star

      at

      Never heard about peanut Chutney. ..totally rocks ..I will try it ....

      Reply
    20. angel star

      at

      Superb

      Reply
    21. Glory Chilamakuri

      at

      What size cup do you use and roughly how many grams Aarthi can you let me know please. Thank you

      Reply
    22. Aarthi

      at

      @Glory Chilamakurimy 1 cup measure 240 ml

      Reply
    23. Komal Bhatnagar

      at

      I usually add some boiled tomoatoes

      Reply
    24. Reena Balraj

      at

      It tastes really good since we don't get good coconuts here in Florida we have only frozen once this'chatni is a very good option for me 🙂 thank you so much Aarthi for the recepie.

      Reply
    25. Aparna Penjuri

      at

      U have to peel groundnuts.it will be very nice if u use green chillies

      Reply
    26. sana rasheed

      at

      Nyc recipe... can u tell me for how many days we can store it

      Reply
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    4 from 4 votes (4 ratings without comment)

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