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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.
Roast Peanuts and Aromatics
Grind the Chutney
Prepare the Tempering (Tadka)
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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.
This andhra recipe takes 20 minutes to prepare and yields 4 servings. At 254.25 calories per serving with 10.35g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or side.
Combine and Serve
Add 1/4 cup of freshly grated or desiccated coconut along with the peanuts while grinding for a classic hotel-style flavor.
Add a small piece of jaggery (about 1/2 teaspoon, grated) while grinding to balance the spice and tanginess.
Add 2 tablespoons of roasted gram dal (pottukadalai/dalia) for a thicker, creamier texture and a slightly different nutty flavor.
For a version without garlic, simply omit it from the recipe. The chutney will still be delicious.
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
This chutney provides a good amount of protein from peanuts, which is essential for muscle building, repair, and overall body function.
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.
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.
One serving of this Palli Chutney (approximately 1/4 cup or 85g) contains around 235-250 calories, primarily from the peanuts and oil.
Yes, in moderation. Peanuts are a great source of plant-based protein, healthy fats, and fiber. However, it is calorie-dense, so portion control is key. Using minimal oil for tempering keeps it healthier.
You can store Palli Chutney in an airtight container in the refrigerator for up to 4 days. As it's made without coconut, it has a slightly longer shelf life than coconut-based chutneys.
Bitterness in Palli Chutney is almost always caused by over-roasting the peanuts. It's crucial to roast them on low to medium heat until they are just fragrant and lightly golden.
Yes, you can substitute tamarind paste with 1-2 teaspoons of lemon or lime juice. Add the juice after grinding the chutney and mix well.
Palli Chutney is a versatile condiment that pairs perfectly with South Indian breakfast items like idli, dosa, vada, uttapam, and pesarattu. It also goes well with upma or as a side for rice and sambar.