Recipe Cooked, Photographed and Written by Praveena
PrepTime:2 mins CookTime:10 mins Cuisine:Indian
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.
How to serve ‘Peanut Chutney / Palli Pachchadi’:
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, ‘Peanut Chutney / Palli Pachchadi’:
Store bought, Roasted & Salted peanuts can be happily used in this recipe. Just avoid to roast them again and check the salt quantity too.
The dry red chillies 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.
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.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Breakfast recipes collection⇒ Breakfast / Tiffin
- Ginger Chutney / Allam Pachchadi
- Tomato Chutney / Tomato Pachchadi
- Capsicum & Tomato Chutney / Pachchadi
- Instant Coconut Chutney / Kobbari Pachchadi
- 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 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)
- Tamarind / Imli
- Asafoetida / Hing / Inguva
- Dry Red Chillies
Step Wise Pics Procedure for ‘Peanut Chutney / Palli Pachchadi’:
- 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 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.
- This, Peanut chutney / Palli pachchadi 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.
Peanut Chutney / Palli Pachadi
- Frying pan (for stove-top method)
- 1 cup Palli / Peanuts (not roasted)
- 2 teaspoons Chana /Split YellowGram Dal /Senaga Pappu
- ¼ cup Sesame seeds / Til / Nuvvulu
- 2 tablespoons Tamarind Puree / Chinthapandu Gujju / Imli (or size of a tiny lemon/lime)
- 10 to 12 count Dry Red Chillies
- ¼ teaspoon Turmeric Powder / Pasupu
- 3 tablespoons Cooking Oil
- 1 teaspoon Salt (or as per taste)
- ½ to 1 cup Hot Water
Ingredients for Tempering:
- ½ teaspoon Mustard Seeds / Aavaalu – ½ teaspoon
- 1 teaspoon Cumin Seeds / Jeera
- ¼ teaspoon Sesame Seeds / Nuvvulu
- ⅛ teaspoon Asafoetida / Hing / Inguva
- 7 to 8 count Curry Leaves
- Put a frying pan on stove top under medium flame. Add 3 tablespoons of oil and heat it.
- Now, add the peanuts/ palli, chana dal/senagapappu, sesame seeds/nuvvulu 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.
- Return the pan back to the stove, add the red chillies and roast them for a minute, by stirring. Transfer them to the same mixie / spice blender.
- 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 / spice blender. Grind them into a fine paste and take it into a serving bowl. Add the tempering to the chutney and give a mix. Done!
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