popular featured

Peanut Chutney / Palli Pachchadi

Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins  CookTime:10 mins  Cuisine:Indian

This is an instant chutney I regularly make for South Indian breakfast items like idli, dosa, upma, uthappam, etc. If you have your own recipe, try my version of this mild in spice Peanut/Palli chutney and see. Of course, its a Vegan + Gluten free + Dairy free recipe.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection here  Chutney / Pachchadi / Dip

Related Posts 

  1.  Idli
  2. Ginger Chutney / Allam Pachchadi
  3. Tomato Chutney / Tomato Pachchadi 

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram


  • Palli / Peanuts ( not roasted)  – 1 cup
  • Chana /Split YellowGram Dal /Senaga Pappu – 2 teaspoons
  • Sesame seeds / Til / Nuvvulu – ¼ cup
  • Tamarind/ Chinthapandu/ Imli – size of a tiny lemon/lime
  • Dry Red Chillies – 10 to 12
  • Turmeric / Pasupu – ¼ teaspoon
  • Cooking Oil – 4 tablespoons
  • Salt – as per taste
  • Water – 1 cup

Ingredients For Tempering:

  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Cumin Seeds / Jeera – 1 teaspoon
  • Sesame Seeds / Nuvvulu – ¼ teaspoon
  • Asafoetida / Hing / Inguva – half of ¼ teaspoon
  • Curry Leaves –  7 to 8 

Special Ingredients:

  • Tamarind / Imli
  • Asafoetida / Hing / Inguva
  • Dry Red Chillies

Step wise pics Procedure:

  • Put a frying pan on stovetop under low flame, add 3 tablespoons of oil and heat it.
  • Add the peanuts/ palli, chana dal/senagapappu, sesame seeds/nuvvulu and tamarind.peanut chutney palli pachchadiIngredients taken into pan for roasting
  • Roast all above by stirring continuously, until you get a nice aroma and they change the colour to light brown.
  • Transfer all into a plate and let them cool.
  • Return the pan back to the stove, add the red chillies and roast them for a minute, by stirring.

    peanut chutney palli pachchadi
    Roasted dry red chillies
  • Transfer them to the plate nad set to cool.
  • Return the pan back to the stove, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.

    Tempering being done
  • Put them on flame until they splutter, then switch the flame off.
  • Meanwhile check if the roasted ingredients haved cooled completely.
  • Then, take all of them into a mixer/blender, add salt, turmeric and water.
  • Grind them into a fine paste and take it into a serving bowl.
  • Add the tempering to the chutney and give a mix. Done!


  • You can even use roasted peanuts, just dont add them to the frying pan.
  • Be careful, while roasting that you dont burn.
  • Adjust the salt and spice as per your taste.
  • This,Peanut chutney / Palli pachchadi stays good upto 4-5 days when refrigerated.
  • It might turn thick in consistency, then add hot water for a thin consistency.


  • This, Peanut chutney / Palli pachchadi is of medium spice and is generally used as an accompaniment for any idli, dosa, uthppam, etc.
  • Even kids can delish this chutney.
  • We had this chutney along with soft-steamed idli(s) (Recipe Link: Idli ) as shown in last pic.

    peanut chutney palli pachchadi
    Peanut / Palli chutney ready for serving
  • 39929676320_654a31c2e9_o
    Idli served with Peanut Chutney and Hemp-Seeds Spice Powder

You can Pinit here for later use, Pinterest:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: