This peanut chutney is creamy, nutty and slightly tangy. It’s such a delicious side dish for your idli, dosa, uttapam, vada, etc.
Peanuts are also known as groundnuts hence the name groundnut chutney.
This Andhra-style peanut chutney is also known as Palli chutney in the regional language.
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❤️About This Recipe
Different than usual chutneys: Most south Indian chutneys are made with coconut and have more coconut flavor in them like red coconut chutney, curry leaves chutney, coconut curd chutney, mint coconut chutney, green coconut chutney, etc.
This peanut chutney has a tiny amount of dry coconut that doesn’t overpower the flavor.
Taste & Texture: Rich, creamy, nutty, slightly sweet, and tangy with thick yet dippable consistency.
Every household has its version of groundnut chutney. It can be made by adding any of the following, onion, coconut, mint, tomato, chana dal. Today I am sharing peanut chutney made with onion.
🧾Ingredient Notes
- Peanuts: Choose the good peanuts and make sure those are not rancid. You can use any peanuts with skin or without skin. I prefer my peanut chutney made with skinless peanuts.
- Onion: It adds a subtle sweetness to the chutney.
- Green chili: Adjust the amount as per your liking spice level.
- Curry leaves: Added two times here. First, it is sauteed along with onion and ground into chutney. It adds a nice flavor to the chutney when grounded. Second, it is added into tempering and this adds a nice aroma, plus flavor.
- Desiccated coconut: A little amount if added and it is optional.
- Garlic: Just one clove of garlic adds a subtle garlic flavor. If you prefer more garlicky then add more cloves.
- Tamarind: I use ready-made tamarind paste. You can use seedless tamarind instead.
👩🍳Step By Step Photo Instructions
1) Dry roast the peanut on medium-low heat with stirring constantly for even browning.
2) Roast until slightly brown and you see a few brown spots here and there. Remove it to a plate and keep it aside to cool.
3) In the same pan heat oil on medium heat. Once hot add garlic, green chili, curry leaves and onion. Sprinkle a little salt to speed up the cooking process.
4) Saute until onions are soft and translucent or light pink. Remove it to the same plate and let it cool down slightly.
5) Transfer the cooled peanuts and onion mixture into the grinder or blender jar. Add water, remaining salt, dry coconut, and tamarind paste.
6) Grind into a smooth puree and transfer it to a bowl.
7) To make the tempering, heat the oil in a small tadka on medium heat. Once hot add mustard seeds and let them splutter.
8) Add cumin seeds and let them sizzle and brown up slightly.
9) Add hing.
10) Immediately add dried chilies and curry leaves. Fry for 20-30 seconds.
11) Add this tempering to the prepared chutney.
12) Stir and it is ready to serve.
💭Expert Tips
- If serving for guests then save some tempering for garnishing.
- Dry roasting the peanuts is an important step. Don’t over brown or burn the peanuts otherwise, chutney will taste bitter.
- Storage: leftover peanut chutney can be stored in the refrigerator for 2-3 days in an airtight container.
- After storing, peanut chutney may get thicker, so add a splash of water, and stir right before serving.
- This groundnut chutney is high in protein and low in carbs but it is also high in fat, so consuming it in moderation is the key.
🍽 Serving Ideas
- This peanut chutney goes well with breakfast dishes like idli, dosa, upma, paniyaram, etc.
- This can be served as a side dish with your meal or sambar rice or rasam rice or ven pongal.
- It can be served as a dipping sauce for other snacks like pakora, cutlet, idli fry, sweet corn vada, etc.
Check Out Other Chutney Recipes
Did you try this peanut chutney recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Peanut Chutney (Palli Chutney / Groundnut Chutney)
Ingredients
- ½ cup Peanuts (Groundnuts or Moongfali)
- 2 teaspoons Oil
- ¼ cup Red onion chopped
- 2 Green chilies roughly chopped
- 8-10 Curry leaves
- 1 clove Garlic
- Salt to taste
- 1 tablespoon Desiccated coconut Optional
- 1 tablespoon Tamarind paste or use 1 tablespoon seedless tamarind
- ½-¾ cup Water for grinding
For Tempering:
- 2 teaspoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- ⅛ teaspoon Hing (Asafoetida)
- 4-5 Curry leaves
- 2 Dried red chilies
Instructions
- Dry roast the peanut on medium-low heat with stirring constantly for even browning.
- Roast until slightly brown and you see a few brown spots here and there. Remove it to a plate and keep it aside to cool.
- In the same pan heat oil on medium heat. Once hot add garlic, green chili, curry leaves and onion. Sprinkle a little salt to speed up the cooking process.
- Saute until onions are soft and translucent or light pink. Remove it to the same plate and let it cool down slightly.
- Transfer the cooled peanuts and onion mixture into the grinder or blender jar. Add water, remaining salt, dry coconut, and tamarind paste. Grind into a smooth puree and transfer it to a bowl.
- To make the tempering, heat the oil in a small tadka on medium heat. Once hot add mustard seeds and let them splutter.
- Add cumin seeds and let them sizzle and brown up slightly.
- Add hing. Immediately add dried chilies and curry leaves. Fry for 20-30 seconds.
- Add this tempering to the prepared chutney. Stir and it is ready to serve.
Notes
- If serving for guests then save some tempering for garnishing.
- Dry roasting the peanuts is an important step. Don’t over brown or burn the peanuts otherwise, chutney will taste bitter.
- Storage: leftover peanut chutney can be stored in the refrigerator for 2-3 days in an airtight container.
- After storing, peanut chutney may get thicker, so add a splash of water, and stir right before serving.
Anna
Delicious! Looking forward to having this with dosa tomorrow, and just had a little alongside today's spinach rice. Very creamy.
Kanan Patel
Very glad that you liked it with rice.
I'm sure you'll enjoy this chutney with dosa too.
2pots2cook
Kanan, you are great ! I really enjoy your site very much !
Kanan
Thank you