Palli Chutney
Nutty, mildly spicy peanut chutney from Andhra kitchens, blended smooth with roasted peanuts, chili, and tamarind. It is a classic side for idli, dosa, upma, and pongal.
For 8 servings
- roast · ~6 min
Roast the peanuts.
Heat a small pan over medium heat and dry roast the peanuts until lightly golden and fragrant, stirring often so they color evenly. Cool them for a few minutes before grinding.
TIPKeep the heat medium; peanuts burn quickly and turn bitter. - saute · ~1 min
Cook the chilies briefly.
In the same pan, warm a few drops of the oil and sauté the green chili for 1 minute just to soften its raw edge.
- mix · ~2 min
Grind the chutney.
1.Add roasted peanuts to a mixer jar.2.Add green chili, garlic, tamarind, and salt.3.Pour in a little water for grinding.4.Blend to a smooth or slightly coarse chutney, adding more water only as needed. - temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and fry until light golden.4.Add dried red chili and curry leaves and cook for a few seconds until fragrant.TIPStand back when the curry leaves hit the oil because they may splutter. - assemble · ~1 min
Finish the chutney.
Transfer the ground chutney to a bowl and pour the tempering over the top. Mix well before serving with idli, dosa, or upma.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted peanuts before grinding, or the chutney can turn oily and heavy.
- 2Roast the peanuts only to light golden; deep browning makes palli chutney taste bitter.
- 3Add water a spoon at a time while blending to keep the chutney thick enough for idli and dosa.
- 4Sautéing the green chilies briefly softens their raw bite without dulling the heat completely.
- 5Fry the urad dal in the tempering until pale golden, not dark brown, for a nutty crunch.
- 6If the chutney thickens after resting, loosen it with a splash of water and recheck the salt.
- 7Store refrigerated in a clean jar and add the tempering just before serving for the freshest aroma.
Adapt it for your goals.
Spicier
Add an extra green chili or one more dried red chili in the tempering for a hotter Andhra-style chutney.
no garlicNo-garlic
Skip the garlic for a cleaner, temple-style version that still tastes full from peanuts, tamarind, and tempering.
coarse textureCoarse-texture
Grind with less water and pulse briefly for a thicker, grainier chutney that pairs especially well with dosa.
jainJain
Omit garlic and check that the tamarind is clean and seedless; the chutney remains tangy, nutty, and satisfying.
Why this is on our healthy list.
Plant Protein and Healthy Fats
Peanuts provide plant-based protein and satisfying fats that make this chutney more filling than many thinner condiments.
Digestive Support from Spices
Garlic, curry leaves, and tamarind contribute bold flavor along with traditional ingredients often used to support digestion.
Lower Added Fat Recipe
Most of the richness comes from the peanuts themselves, while only a small amount of oil is used for sautéing and tempering.
Frequently asked questions
Yes. If using already roasted peanuts, warm them briefly in the pan for freshness, but avoid over-roasting or they may turn bitter.
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