Peanut Chutney / Andhra Palli Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins  CookTime:10 mins  Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

This is an instant chutney I regularly make, almost every week. There are many different variations for this simple South Indian condiment, basically depends on the available ingredients at home, at that instance.

Apart from that, for such regular chutneys, every household has a particular recipe carried over generations. 

You might have your own recipe, but try my version of this mild in spice Peanut/Palli chutney and see. Of course, its a Vegan + Gluten free + Dairy free recipe.

We had this chutney as a condiment along with South Indian breakfast recipe, Dibba Rotte / Plumpy Roti (Recipe Link: Dibba Rotte / Plumpy Roti (Andhra style) ) as shown in the below pic.

Table of Contents:

Click to Expand / Collapse

1. How to serve ‘Andhra Peanut Chutney / Palli Pachadi’:
2. Possible alterations in the recipe, ‘Andhra style Peanut Chutney / Palli Pachadi’:
3. Other recipes from my blog:
4. Step Wise Pics Procedure for ‘Peanut Chutney / Andhra Palli Pachadi’:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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How to serve ‘Andhra Peanut Chutney / Palli Pachadi’:

This chutney is mostly suitable as a condiment only for South Indian style breakfast recipes like, Idli, Dosa, Uthappam, Medu Vada,  Ponganalu, Punugulu.

It is not suitable with rice or with North Indian style flat bread, roti.

Possible alterations in the recipe, ‘Andhra style Peanut Chutney / Palli Pachadi’:

To use store bought, Roasted & Salted peanuts: Yes, can be happily used in this recipe. Just avoid to roast them again and check the salt quantity too.

Replacing dry red chillies: They can be replaced with fresh green chillies but the final colour of the chutney would be different.

The final tempering, can be skipped, it is added to give that additional final touch to the chutney.

Using Tamarind puree: I have used dry seedless tamarind in here, but just substitute it with approximately 2 tablespoons of puree. Same is the case with readily available tamarind puree.

I prefer adding hot water while grinding the roasted ingredients to get that perfect texture of the Peanut Chutney. Optionally, you might even add water at room temperature.

If you are allergic to peanuts, Sorry, there is no other way, but just to avoid this chutney.

Other recipes from my blog:

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

Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

Appetiser recipes collection⇒   Starters / Snacks

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Ingredients:

• Palli / Peanuts (not roasted)  – 1 cup
• Chana /Split YellowGram Dal /Senaga Pappu – 2 teaspoons
• Sesame seeds / Til / Nuvvulu – ¼ cup
• Tamarind puree / Chinthapandu gujju / Imli – 2 tablespoons (size of tiny lemon)
• Dry Red Chillies – 10 to 12
• Turmeric Powder / Pasupu – ¼ teaspoon
• Cooking Oil – 3 tablespoons
• Salt – as per taste
• Hot Water – ½ to 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 
• Dry Red Chillies – 2 (optional)

Special Ingredients:

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

Step Wise Pics Procedure for ‘Peanut Chutney / Andhra Palli Pachadi’:

Put a frying pan on stove top under medium flame. Add 3 tablespoons of oil and heat it.

Now, add the peanuts, chana dal, sesame seeds and tamarind.

Roast them by stirring continuously, until the peanuts pop and they turn dark in colour.

Transfer all the roasted ingredients into a mixie /spice blender.

Put the pan back to the stove, add the red chillies and roast them for a minute, by stirring. Transfer them to the same mixie.

Return the pan back to the stove, add the remaining 1 tablespoon of oil and all the ‘Ingredients for tempering’.

Put them on flame until they splutter, then switch the flame off.

Then, add salt, turmeric powder and hot water to the ingredients in the mixie.

Grind them into a fine paste and take it into a serving bowl. Add the tempering to the chutney and give a mix. Done!

Tips & Storage:

• You can even use roasted peanuts, just don’t add them to the frying pan.
• Be careful, while roasting that you don’t burn.
• Adjust the salt and spice as per your taste.
• Storage: This, Peanut chutney / Palli pachadi, stays good up to 4 to 5 days when refrigerated.
• The chutney might turn thick in consistency, after a while, in that case add little hot water for a thin consistency.

Result:

• This, Peanut chutney / Palli pachadi is of mild in spice and is generally used as an accompaniment for any idli, dosa, uthppam, etc.
• Even kids can delish this chutney.
• We had this chutney as a condiment along with South Indian breakfast recipe, Dibba Rotte / Plumpy Roti (Recipe Link: Dibba Rotte / Plumpy Roti (Andhra style) ) as shown in the below pic.

Recipe Card & Print:

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