Peanut Sauce
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
4 steps. 10 minutes total.
- 1
Step 1
- a.Roast Peanuts and Aromatics
- b.Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 5-7 minutes until they become aromatic, golden-brown, and you see small brown spots on them.
- c.In the last minute of roasting, add the dried red chilies and garlic cloves to the pan. Sauté until the chilies puff up slightly and the garlic is fragrant.
- d.Transfer the roasted mixture to a plate and allow it to cool completely. If using peanuts with skin, you can rub them between your palms to remove the papery skin once cooled.
- 2
Step 2
- a.Grind the Chutney
- b.Once cooled, transfer the roasted peanuts, chilies, and garlic to a blender or grinder jar.
- c.Add the tamarind paste, jaggery (if using), and salt.
- d.Pour in 1/2 cup of water and blend until you get a smooth paste. Scrape down the sides as needed.
- e.Add the remaining 1/4 cup of water, or more, one tablespoon at a time, and blend again to achieve your desired consistency. The chutney should be thick yet pourable.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat sesame oil in a small pan (tadka pan) over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
- d.Add the urad dal and sauté until it turns a light golden brown.
- e.Carefully add the curry leaves (they will crackle) and the hing. Sauté for another 10-15 seconds until the leaves are crisp.
- 4
Step 4
- a.Combine and Serve
- b.Pour the hot tempering over the ground peanut chutney.
- c.Mix well to combine. Your delicious South Indian Peanut Chutney is ready to be served.
- d.Serve with hot idlis, crispy dosas, vadas, or uttapam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a faster version, use pre-roasted unsalted peanuts and skip the roasting step.
- 2Do not over-roast the peanuts as they can become bitter and ruin the taste of the chutney.
- 3If you don't have tamarind paste, soak a small marble-sized piece of tamarind in 2 tablespoons of warm water for 15 minutes, squeeze out the pulp, and use that instead.
- 4The chutney tends to thicken as it sits. Before serving, you can adjust the consistency by stirring in a little warm water.
- 5For a creamier texture, you can blanch the peanuts and remove their skins before roasting.
Adapt it for your goals.
Ingredient Substitution
Add 1/4 cup of roasted chana dal (dalia) along with peanuts for a thicker texture and a different flavor profile.
Flavor AdditionFlavor Addition
For a richer, creamier taste, add 2-3 tablespoons of fresh or desiccated coconut while grinding the chutney.
Dietary ModificationDietary Modification
To make a no-garlic version, simply omit the garlic cloves. The chutney will still be delicious with the primary flavor of peanuts.
Spice VariationSpice Variation
For a different kind of heat, substitute the dried red chilies with 2-3 fresh green chilies.
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 (LDL) levels.
Good Source of Protein
This chutney provides a good amount of plant-based protein, which is essential for building and repairing tissues, muscle function, and overall body strength.
High in Fiber
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.
Energy Boosting
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.
Frequently asked questions
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.