PEANUT CHUTNEY (PALLI CHUTNEY)

Super flavorful Andhra style peanut chutney recipe with step by step photos. This is a fantastic groundnut chutney that goes perfect for breakfast with idli and dosa, vada, uttapam and even with rice. It’s creamy, tasty and made without coconut!

How To Make Peanut Chutney

To begin with, heat oil in a pan.

Add peanuts and roast until slightly brown. Do not burn.

Remove the roasted peanut onto a plate.

In the same pan, add urad dal, green chilies, garlic cloves and sliced onion. Fry for 2-3 minutes until raw smell goes off.

Add cubed tomato and fry for 2-3 minutes until tomato softens.

Remove them on the plate and cool completely.

Then, add the roasted ingredients into mixer / grinder along with tamarind pulp, salt and water.

Grind it to a smooth chutney.

Transfer it into a bowl.

For The Tadka:

Heat oil in small pan. Add mustard seeds and let it crackle.

Then, add curry leaves and fry for few seconds. 

Now, add dry red chilies and hing (asafoetida), fry for another few seconds. Take it off the heat.

Pour the tempering over the chutney and mix.

Serve this South Indian peanut chutney with dosa, idli, paniyaram, vada, uttapam, rice or rotis and enjoy.

Cre: Cubesnjuliennes