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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
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 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

    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
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