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A creamy, nutty, and perfectly spiced South Indian chutney, also known as Palli Chutney or Verusenaga Pachadi. This versatile condiment is a fantastic alternative to coconut chutney, pairing wonderfully with idli, dosa, vada, and even rice.
For 4 servings
Roast Peanuts and Aromatics
Grind the Chutney
Prepare the Tempering (Tadka)
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A creamy, nutty, and perfectly spiced South Indian chutney, also known as Palli Chutney or Verusenaga Pachadi. This versatile condiment is a fantastic alternative to coconut chutney, pairing wonderfully with idli, dosa, vada, and even rice.
This south_indian recipe takes 15 minutes to prepare and yields 4 servings. At 245.48 calories per serving with 9.56g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack or side.
Combine and Serve
Add 1/4 cup of roasted chana dal (dalia) along with peanuts for a thicker texture and a different flavor profile.
For a richer, creamier taste, add 2-3 tablespoons of fresh or desiccated coconut while grinding the chutney.
To make a no-garlic version, simply omit the garlic cloves. The chutney will still be delicious with the primary flavor of peanuts.
For a different kind of heat, substitute the dried red chilies with 2-3 fresh green chilies.
Peanuts are an excellent source of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol (LDL) levels.
This chutney provides a good amount of plant-based protein, which is essential for building and repairing tissues, muscle function, and overall body strength.
The fiber from peanuts aids in digestion, promotes a feeling of fullness (satiety) which can help with weight management, and helps maintain stable blood sugar levels.
The combination of healthy fats, protein, and fiber provides a sustained release of energy, making this chutney a great accompaniment to breakfast dishes to start your day.
One serving of this Peanut Chutney (approximately 0.5 cup or 93g) contains around 235-250 calories, primarily from the healthy fats and protein in the peanuts and the oil used for tempering.
Yes, in moderation. It is a good source of plant-based protein, healthy monounsaturated fats, and dietary fiber. These nutrients are beneficial for heart health and sustained energy. However, it is calorie-dense, so portion control is important.
Absolutely! Using unsalted roasted peanuts is a great time-saver. Simply skip the first step of roasting and proceed directly to grinding.
Bitterness in peanut chutney is usually caused by over-roasting the peanuts. It's important to roast them on medium-low heat until they are just golden brown and aromatic.
You can store this chutney in an airtight container in the refrigerator for up to 3-4 days. The consistency might thicken upon refrigeration; just add a little warm water and mix before serving.
Yes, if you don't have tamarind, you can substitute it with 1-2 teaspoons of lemon juice or lime juice. Add the juice after grinding the chutney and mix well.