Peanut chutney, also referred to as palli chutney in many South Indian kitchens, is just one of those favourite side dishes that goes amazingly well with idli, dosa, vada, uttapam, and even just with rice! This rich, nutty chutney combines groundnuts with the aroma of well-prepped spices and the zing added either from tamarind or lemons. Unlike the popular coconut chutney, which can be quite light and sweet, this chutney adds an excellent, roasted punch to breakfast and snack pairings. And the best part? This tasty dish is very easy to prepare, with ingredients that lie in your kitchen, and is easily modifiable to your usual preferences. Even if you’re an inexperienced chef or do not know much about Indian cuisine, this classic peanut chutney is sure to give you all the right steps to kick-start your day.
Step-by-step recipe to make peanut (palli) chutney
To get that fresh and delicious peanut chutney for your meals, especially the South Indian ones, follow the recipe written below. Ingredients Use the following ingredients to make that perfect palli chutney for your dosa, idli, vada and more.
- Raw peanuts – 1 cup
- Dry red chillies – 3–4 (adjust to spice preference)
- Tamarind – a small lemon-sized ball or 1 tablespoon of tamarind paste
- Garlic cloves – 1–2 (optional but traditional)
- Salt – to taste
- Oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Urad dal – 1 teaspoon
- Curry leaves – 6–8
- Optional enhancers
- Asafoetida (hing) – a pinch
- Jaggery – 1 teaspoon (to balance tanginess)
- Lemon juice – 1–2 teaspoons (for fresh tang)
Process of making peanut (palli) chutney
Heat a heavy pan on medium flame and add the raw peanuts. Dry roast them while stirring. When they turn golden brown with a nutty smell, take them out. This should take about 7-10 minutes.
- Roast the red chillies and garlic
In the same pan, add the dry red chillies and roast for 30 to 40 seconds. Add the garlic cloves (if using) and roast for another minute or till lightly browned. Switch off the flame and allow these to cool down, just like the peanuts.Add roasted peanuts, red chillies, and garlic to the blender. Further add tamarind paste, salt to taste, and around ½ to ¾ cup of water. Blend well to make a smooth or coarse paste according to your choice.Heat a tablespoon of oil in a pan. Add mustard seeds, let them crackle, then pour in the urad dal, letting it turn golden brown. Throw in curry leaves and a pinch of asafoetida, if using, then pour the tadka mixture over the peanut chutney mixture.Stir the chutney well and taste to check the seasoning. Adjust salt, tamarind, or lemon juice as needed. Serve fresh with idli, dosa, vada, or use it as a dip.
5 Peanut chutney variations to try
Try these variations for peanut chutney in case you want to try something new:Add grated coconut (¼ cup) to the blender if you want a less mild, creamier mixture, which is most suited for upma or idlis.Add a handful of mint leaves just before blending to give it a herbal and refreshing twist.
- Roasted onion peanut chutney
Thinly sliced onions can be added when roasting the red chilli to enhance sweetness.
- Spicy garlic peanut chutney
Increase garlic to 3–4 cloves and add green chillies for a bold, pungent kick.
- Tamarind-free lemon peanut chutney
Tamarind can be replaced with a squeeze of fresh lemon juice. Kids will enjoy it.
