Palli Chutney
A creamy and spicy Andhra-style chutney made from roasted peanuts, tamarind, and chilies. This versatile condiment is the perfect accompaniment for South Indian breakfasts like idli, dosa, and vada.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Roast Peanuts and Aromatics
- b.Place a heavy-bottomed pan over low-medium heat. Add the raw peanuts and dry roast, stirring frequently, for about 8-10 minutes until they are fragrant, crunchy, and have light brown spots.
- c.Transfer the roasted peanuts to a plate and allow them to cool completely. Once cooled, gently rub them between your palms to remove the papery skins. Discard the skins.
- d.In the same pan, add 1 tsp of sesame oil. Add the green chilies and garlic cloves. Sauté for 1-2 minutes until the chilies develop light blisters and the garlic is fragrant. Remove from heat.
- 2
Step 2
- a.Grind the Chutney
- b.In a high-speed blender or mixie jar, combine the skinned roasted peanuts, sautéed green chilies, garlic, tamarind paste, and salt.
- c.Add 1/2 cup of water and blend until you get a smooth, thick paste. Scrape down the sides of the jar as needed to ensure even grinding.
- d.Check the consistency. If it's too thick, add more water, one tablespoon at a time, and blend again until you reach your desired consistency. Transfer the chutney to a serving bowl.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the remaining 1 tsp of sesame oil in a small tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30 seconds.
- d.Add the urad dal and sauté until it turns a light golden brown. Be careful not to burn it.
- e.Add the broken dried red chili, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and fragrant.
- 4
Step 4
- a.Combine and Serve
- b.Immediately pour the hot tempering over the ground chutney in the bowl.
- c.Mix well to combine. Your delicious Palli Chutney is ready to be served.
- d.Serve with hot idlis, dosas, uttapam, vada, or even as a side with rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can use roasted peanuts with the skin on, but the chutney's texture will be slightly coarser.
- 2Do not over-roast the peanuts, as they can turn bitter. Roast them on low to medium heat for even cooking.
- 3The consistency of the chutney is a personal preference. Add water gradually while grinding to avoid making it too thin.
- 4For a different flavor profile, use dried red chilies instead of green chilies. Roast them along with the peanuts.
- 5Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
With Coconut
Add 1/4 cup of freshly grated or desiccated coconut along with the peanuts while grinding for a classic hotel-style flavor.
Sweeter ProfileSweeter Profile
Add a small piece of jaggery (about 1/2 teaspoon, grated) while grinding to balance the spice and tanginess.
With Roasted GramWith Roasted Gram
Add 2 tablespoons of roasted gram dal (pottukadalai/dalia) for a thicker, creamier texture and a slightly different nutty flavor.
No GarlicNo Garlic
For a version without garlic, simply omit it from the recipe. The chutney will still be delicious.
Why this is on our healthy list.
Rich in Healthy Fats
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Good Source of Plant-Based Protein
This chutney provides a good amount of protein from peanuts, which is essential for muscle building, repair, and overall body function.
Provides Sustained Energy
The combination of healthy fats, protein, and fiber in peanuts helps in providing a slow and steady release of energy, keeping you full and energetic for longer.
Rich in Antioxidants
Garlic, chilies, and curry leaves used in the chutney are rich in antioxidants that help fight free radicals and reduce oxidative stress in the body.
Frequently asked questions
One serving of this Palli Chutney (approximately 1/4 cup or 85g) contains around 235-250 calories, primarily from the peanuts and oil.