Peanut Chutney

Peanut chutney or Palli pachadi is a simple side or dip that goes perfect with Idlis and Dosas. This is a quick recipe that can be made in 15 minutes and with very few ingredients. Its Vegan, Gluten-free and absolutely delicious!

In a typical South Indian breakfast, the main protein and carb combination like dosa or idli is flavored only with salt. Chutneys or some sort of dips or spice powders are used to add that extra flavor and spice. So, we make peanut chutney to go with our breakfast, which gets done in a jiffy and taste delicious when combined with idlis or dosas. The choice of side for your idli or dosa will differ from person to person, that is why we have a million chutney and podi recipes in our repertoire😀. My little one is a crazy fan of peanut chutney where as my older one loves her spice powders or Podi in telugu.

What ingredients are used to make this peanut chutney?

Peanut chutney is made using very few ingredients and can be customized according to your taste. Every family has their own recipe of peanut chutney and this is mine. Keep in mind that the recipe changes from region to region as well.

• Peanuts: Of course, the first ingredient would be peanuts. I like using raw, unsalted peanuts in my chutney and also keep the skin on. If you don’t like the peanut skin, you can rub them off when they are dry roasted. But the skin has so much fiber and antioxidant properties, its really good for you, keep ’em!
• Green chilies: The spice factor is added by adding the hot Thai green chilies or the small chilies that are super spicy. However, the spice is entirely dependent on your taste, so feel free to add as much or as little spice as you need. I have also used serrano peppers in the past and they work great in this recipe too.
• Tamarind: Tamarind adds that necessary tanginess that’s a must for every chutney. You can use the dried tamarind fruit that is available at store or Amazon or you can use concentrated tamarind paste which makes life so easy.
• Garlic: Fresh garlic adds a fresh perspective to the chutney, add only one clove for awesome flavor.
• Cumin: Cumin seeds are a key ingredient of Indian cooking, they are the super seeds which help with digestive disorders. Adding a teaspoon of cumin seeds makes the chutney aromatic with warm flavors.
• Curry leaves: Curry leaves are aromatic and fresh and are simply amazing. I like adding some in my chutney and as well as in my tadka.. its so flavorful!

The following are optional but are so good, you don’t want to miss it:

• Tempering the Chutney or Tadka: Tempering or Tadka is when spices are infused in hot oil and then added to the dish to enhance the entire dish. It adds fresh aroma and textures to the chutney. We use mustard seeds, cumin seeds, dried red chilies, split urad dal and curry leaves for tempering here. However, this step is entirely optional, you can eat the chutney as is without the tadka.
• Optional ingredient: Roasted Chana Dal or Dhaliya is sometimes added to make the chutney creamy and mild. Its completely optional and if you do add, add only a tablespoon of chana dal.

How to make the peanut chutney?

• Dry roast the peanuts in a dry pan for 2 to 3 minutes on a slow flame or until they start to get brown.
• Add a tablespoon of oil and slit green chilies and curry leaves and fry them together till they are all roasted. Keep stirring so they don’t burn. Make sure you slit or cut your green chilies, you do not want your chilies popping.
• In the meantime, soak a small ball of tamarind in half a cup of water and set it aside. You can microwave the tamarind and water for 1 minute to soften the tamarind.
• Once the peanuts and chilies are nicely roasted and light brown, turn off the heat and let them cool down.

• Add roasted peanuts, green chilies, curry leaves to a blender. Add garlic, cumin seeds, salt, soaked tamarind and water. Grind into a coarse paste.
• Now, we temper the chutney. In the same pan that you roasted the peanuts, add a tablespoon of oil and when its hot, add split urad dal, mustard seeds, cumin seeds, curry leaves and dried red chilies.
• Add this hot tadka or tempering to the chutney, mix it once and serve with your favorite breakfast.

How long does the peanut chutney last and how to store it?

This chutney stays fresh in the refrigerator for 3-4 days or up to a week. Keep the chutney in an airtight box in the refrigerator. Peanut chutney is not a shelf stable chutney, make sure you store in the refrigerator.

What is peanut chutney served with?

Peanut chutney tastes wonderful with Idlis or dosas. But, we also like it with upma and Pesarattu. I have also seen it served with chapati in an Irani hotel in Hyderabad.. that’s really interesting!

Check out Idli and dosa recipes that go perfect with this chutney:

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