This is a delicious and healthy Peanut Chutney For Dosa. The Dosa is a South Indian crepe-like pancake. It is made by soaking rice and black lentils, grinding it, and spreading it on a hot Tava (griddle). It is called Dosa because of its thin, delicate nature which has the resemblance to a flower.
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PEANUT CHUTNEY RECIPE, HOW TO MAKE PALLI CHUTNEY
A TANGY DELICIOUS ROASTED PEANUTS AND RED CHILI CHUTNEY
Palli chutney is a specialty of Andhra Cuisine. It is a perfect side dish to serve with idli, dosa,vada aur uttappam.
This peanut chutney / palli chutney is made without using coconut. There are times when you don’t have coconut in your pantry and you want to make a delicious side dish to serve with your southern Indian snack or tiffin items.
This Peanut red chili chutney is made with easily available ingredients in your pantry. Personally, I like this chutney more than the regular coconut chutney. Peanuts are a great source of protein, fiber, minerals are vitamins so a very good recipe for your kids too. This peanut chutney stays well for a week in the refrigerator and stays good for a long in the lunch box as compared to the coconut chutney.
HOW TO MAKE PEANUT CHUTNEY/ PALLI CHUTNEY
For making peanut chutney the raw peanuts are roasted in little oil on low flame till they are nicely browned or can also dry roast them without adding oil. Then let the peanuts cool down a bit before grinding. Be careful while roasting the peanuts as over roasted or raw, both peanuts will not taste good in the chutney
There is no need to remove the skin from the roasted peanuts as the skin is rich in fiber and also gives a nice deep red color to the chutney. Peanuts are a great source of protein, fiber, minerals are vitamins so a very good recipe for your kids too.
After roasting and removing peanuts roast the Kashmiri chilies in the same pan with 1 tsp oil. When the roasted peanuts and the chilies cool down completely then add both to the grinder jar and add tamarind pulp, salt, and little water and grind to make a smooth paste. Don’t add too much water while grinding. Make it thicker to increase its shelf life. You can dilute a small portion while serving.
Take out the chutney in a bowl. In a small pan make the tempering. Heat oil and add white lentil/ urad daal, mustard seeds, curry leaves and asafoetida. Add the prepared tempering to the prepared chutney. Mix and serve with your favorite snack or tiffin. This palli chutney stays well for a week in the refrigerator.
VARIATION OF PEANUT CHUTNEY-
You can add green chilies instead of Kashmiri red chilies.
You can add roasted tomato with peanuts to make tomato peanut chutney.
Add fresh coconut with roasted peanuts and red chilies and make coconut peanut chutney.
Add Yogurt and coriander with roasted peanuts and make peanut yogurt dip.
Roast sesame seeds and white lentil and grind with roasted peanuts and tamarind.
PEANUT CHUTNEY WITHOUT DRIED RED CHILIES?
If you don’t have Kashmiri chilies then you can use normal dried red chilies. But if you use Kashmiri chilies then only you will get a nice red color for your chutney. If you don’t have any type of dried whole red chilies then either use fresh green chilies or use red chili powder while grinding the chutney.
What is Peanut Chutney?
It is an easy and tasty chutney made with peanuts and is served popularly along with South Indian breakfast dishes.
Among all the other Indian chutneys, this groundnut chutney is quite unique, given that there is no addition of coconut.
This Andhra Style Chutney also has onions, which gives it a great flavor.
Along with onions, the other ingredients that are used to give it more flavor are – onion, garlic, dry red chillies, and ginger.
You can choose to add whole peanuts or peanuts with their skin out, peanuts added without removing the skin adds a lot more fibre to the chutney, it also gives it a stronger flavour.
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To make this delicious groundnut chutney, first vegetable oil is heated in a pan, to which peanuts are added and fried until lightly browned.
Next dry red chilli, chopped garlic, ginger and onions are added and fried in the pan for a few minutes and transferred to the plate with fried peanuts.
Once cooled, the fried peanuts and other ingredients are put into a grinder and mixed with tamarind and salt.
Some water is added to the mixture to make a delicious smooth chutney.
The chutney is tempered with a mix of mustard seeds, cumin seeds, urad dal, curry leaves and hing in hot oil.
Finally, the tempering is poured over the chutney mix and served.
This chutney also stays for a longer time as it doesn’t have any coconut added to it; hence it’s a great tiffin option as regular coconut chutney tends to get spoilt easily.
You can store it in an airtight container for about a week in the fridge.
If you are adding coconut to it, it will say good for 2 days in the refrigerator.
To make a very basic version of peanut chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth.
Give it a tempering of mustard seeds, hing and dry red chillies.
You can add tomato and fresh coriander to this chutney as well.
Peanut Chutney with Coconut
You can make a variation of this chutney by adding ½ cup of grated fresh coconut to it too. Peanut Coconut Chutney tastes delicious with idli and dosa too.
You can serve this yummy chutney for breakfast along with Dosa, Masala Dosa, Idli, Uttapam or Paniyaram.
You can even serve it on the side with your South Indian meal of Sambar, Rice and Thoran.
Peanut Chutney Recipe
It is a delicious side dish with idli, dosa and uttapam. Learn an easy recipe to make it.
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people
- ▢1 tablespoon Vegetable Oil
- ▢1 cup Peanuts
- ▢4-5 Dry Red Chillies
- ▢1 inch Ginger (Chopped)
- ▢5-6 cloves Garlic
- ▢¼ cup Onion (Roughly chopped)
- ▢lemon size Tamarind
- ▢Salt to taste
- ▢2 tablespoon Vegetable Oil
- ▢1 teaspoon Musrad Seeds
- ▢½ teaspoon Cumin Seeds
- ▢¼ teaspoon Hing
- ▢1 teaspoon Urad Dal
- ▢10-12 Curry Leaves
- Heat vegetable oil in a pan.
- Add peanuts and fry until slightly browned.
- Remove them in a plate.
- Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.
- Add them in the plate with peanuts.
- Let the peanuts and other ingredients cool.
- Transfer them in a grinder along with tamarind and salt.
- Add some water and grind to make a smooth chutney.
- For tempering, heat oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.
- Add urad dal and fry until browned.
- Add curry leaves.
- Pour the tempering over the chutney and mix well.
- Serve the chutney with dosa, idli or rice dal.
To make a very basic version of peanut Chutney, add 1 cup roasted peanuts, 2 tablespoon curd, salt and pepper in a blender and blend until smooth. Give it a tempering of mustard seeds, hing and dry red chillies.
You can add tomato and fresh coriander to this chutney as well.
You can also add grated fresh coconut in this chutney.
Calories: 220kcal | Carbohydrates: 8g | Protein: 7g | Fat: 19g | Saturated Fat: 7g | Sodium: 9mg | Potassium: 297mg | Fiber: 3g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 77.7mg | Calcium: 41mg | Iron: 1.5mg
South Indian style Peanut Chutney made with peanuts, chana dal, tamarind! This quick and easy chutney makes the perfect accompaniment to idli and dosa
Simple peanut chutney made with peanuts, chana dal, cumin seeds, ginger and tamarind.
This quick version gets done in 15 minutes and makes a great accompaniment to idli and dosa!
Indian meals are often incomplete without chutney.
Whether it’s north Indian food or South Indian, chutney remains constant. However, every chutney is different and the ingredients and method of making them also differs from region to region.
My mom made so many chutneys growing up, like cilantro chutney, raw mango chutney, amla chutney and so many more that I can’t even begin to remember now.
One of my absolute favorites was a simple chutney which was made with garlic, green chilies and mustard oil only. It used to taste so good and it’s been so long since I had it. I used to love it plain paratha.
I must make that someday and maybe share on the blog. What do you guys think?
Chutneys in different parts of India are so different. Like I don’t ever remember my mom making this peanut chutney which is quite popular in South India.
This chutney can be made in different ways, this is just my version of peanut chutney. It’s super simple, comes together quickly and we love it with our idli and dosa.
This Peanut Chutney
✔is easy to make and gets done in 15 minutes or less.
✔is vegan and can be made gluten-free by skipping the hing in the tadka.
✔makes the perfect accompaniment to idlis, uttapam and dosa.
The recipe for this chutney is really simple. Just saute few ingredients together and then blend and done.
It doesn’t even need a tadka though I added some because hey it never hurts to add some flavors on top. But you can totally skip it.
Ingredients For The Chutney
You only need a handful of ingredients for this chutney!
Peanuts: of course the main ingredient here since we are making peanut chutney. I use raw, unsalted peanut here.
A lot of people I know roast and then remove the skin of the peanuts for this chutney. I don’t remove it, just saute the peanuts in oil and then use them as such in the recipe.
If you want to remove the skin, saute the peanuts first, then let them cool down a bit and then remove the skin by rubbing the roasted peanuts between your palms. The skin comes out easily after roasting.
Chana dal: this adds flavor to the chutney. I don’t use a lot of it, just 1 tablespoon, however if you want you can add more.
Cumin seeds: again I use just a bit for flavor.
Curry leaves: these curry leaves impart an aroma and flavor to the chutney and I can’t make my peanut chutney without them. I use them in the chutney and also in the tadka.
For those who don’t know, curry leaves are also very good for health especially for your hair.
Tamarind: I used store bought tamarind concentrate/paste here. If you want, you can use a small ball of tamarind too, I just have the concentrate in my refrigerator at all times and so it’s easier for me to use that.
Tamarind gives the chutney a little sour taste which I love. You don’t have to use this ingredient but I personally love it in my peanut chutney.
Ginger and green chili: of course, most chutneys use these 2 ingredients. Ginger adds flavor and chili makes the chutney spicy. I use a single green chili but if you want your chutney to be spicy, you can add 2, 3 or even more chilies.
I use them in the tadka but it’s optional. You can skip the tadka and also the seeds.
Hing: again used in the tadka but if you want you can add a bit while grinding the chutney too. If you want to make the chutney gluten-free, then skip on it.
Another ingredient which many people use in their peanut chutney is sesame seeds. If you like the flavor of sesame in your peanut chutney, then you can add a bit of it here, around 1 tablespoon maybe. I am not very fond of sesame in the chutney and hence I haven’t used it.
Make sure to saute the sesame seeds too before grinding.
You can even add coconut to it, but then I like to keep it simple and focus just on the peanuts here.
It’s important to remember here that fry the peanuts and all other ingredients on low heat. You don’t want to brown them. So keep the flame on low at all times.
This chutney has a thick consistency, that’s how I like it. But if you prefer a thinner chutney, just add more water to the chutney while grinding.
You might have to adjust the salt and other seasonings to taste if you add a lot more water.
As mentioned before, this chutney pairs best with idli and dosa.
We also had it with upma and was really good.
You can even eat and serve it with sambar and rice.
I store this chutney in the refrigerator and it stays good for a week.
Peanut Chutney,Palli Chutney
Peanut chutney- A tangy delicious roasted peanuts and red chili chutney
Prep Time10 mins
Cook Time10 mins
Course: accompaniment, Chutney /Dips, Side Dish
Cuisine: South Indian Cuisine
Keyword: palli chutney, peanut and red chili chutney, peanut chutney recipe
- 1.5 cup Peanuts / Moongphali
- 8 Whole Kashmiri red chilies
- 1.5 inch Tamarind / Imli
- to taste Salt / Namak
- 1.5 inch Ginger / Adrak
- 1 tsp Mustard Seeds / Rai *
- pich Asafoetida / Hing powder
- 10 Curry Leaves / Kadi Patta
- 1 tsp White Lentils / Urad ki dal (dhuli)
- 1.5 tsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
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- In a small bowl add 1/2 cup water and soak the tamarind , when it become soft ,mash it and discard the seeds and keep aside the pulp.
- Take a wide pan and add 2 tsp oil in the pan and add add the peanuts in the pan and roast for few minutes on low heat till they are roasted well and become slight dark in colour or few start crackling.if you over roast the peanuts then they will taste bitter and if not roasted well then the chutney taste raw.so roast carefully.
- Remove the roasted peanuts from the pan and keep aside.
- Now add 1.5 tsp oil and the whole red chilies in the same pan and roast for few minutes on low heat till they are roasted well and slightly change the colour.
- Let the peanuts and chilies cool down and come to room temperature.
- Add the roasted chilies, peanuts ,tamarind pulp,salt and some water and grind to make a smooth paste.
- Remove the ground chutney in a bowl .
- Heat oil in a pan and add mustard seeds , cumin seeds and the white urad daal and let it crackle .
- Now add asafoetida and the curry leaves and saute for few seconds.
- Add the tempering in the chutney and mix well,
- Serve this chutney with idli, dosa,vada or any snack of your choice.
If dried red chilies are not available then you can add fresh green chilies or kashmiri red chili powder / chili powder in this chutney but then the colour will not be bright red .