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Peanut Chutney / Palli Pachadi

VegCookBook by Praveena
South Indian style condiment / chutney recipe that is made instantly without any prep work. Recipe includes step wise pics and tips.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course chutney, Condiment
Cuisine Indian, South Indian
Servings 1.5 cups


  • Frying pan (for stove-top method)
  • Blender/Grinder/Mixie.


  • 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
  • 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!


Please see the MAIN POST for step wise PICS & recipe TIPS.
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