Peanut chutney or groundnut chutney is a delicious chutney eaten with idli or dosa or rava uttapam or any south indian breakfast recipes. It is a perfect side dish chutney for upma, uttapams too. A video procedure is also shared for this yummy palli chutney to make in Andhra style.
This chutney is also called as verkadalai chutney or moongfali chutney in some parts of India. I love to make a variety of chutneys and since I hail from south India I love making them.
Eating them without chutneys is definitely not possible and therefore making chutneys with peanuts or coconut is the best way to be served.
Coconut chutney and peanut chutney can be made with many variations and hopefully I add up different variations as I keep updating.
All the south indian breakfasts like idli, upma, rava kichadi, dosa, uttapam, bondas etc... all require chutneys to be served with them and this chutney works well with all these breakfast recipes mentioned.
Do check out some more chutney recipes such as green chilli chutney .
About this chutney
This chutney made here uses onions, green chillies and tamarind which are cooked and added into the chutney to add more flavors to the chutney.
The peanuts are powdered and then the cooked mixture is blended along with peanuts which gives real good taste.
However, peanut chutney can be prepared in many other ways too to be served with rice or brekafast recipes...
Ingredients
Peanuts or groundnuts: This is the main ingredient to make this chutney. I am not using other main ingredients such as coconut to the chutney and keeping it simple with using only groundnuts in the chutney.
To make the chutney we need to dry roast the peanuts and cannot be used raw. The roasted groundnuts should then be peeled and used while blending. Do not blend without peeling as it tastes strangely if the skin is on while making chutney.
Green chilies: I am using green chillies and roasting them in little oil as these are the main ingredients which balance the spice flavor of the chutney.
Do not use red chili powder as the chutney does not taste good with this spice.
Onions : Onions are added to balance the flavor of the tamarind and to give a slight sweet taste to the chutney. If the chutney is too sweet then reduce the quantity of onions to very little just to balance the tamarind flavor. Onions can be be avoided completely too.
The main ingredients that into this chutney are peanuts, green chilies, tamarind and onions which are roasted and blended using some salt and water.
Tempering ingredients: Finally, the chutney is given some tadka to enhance the flavor of it as the cumin seeds and mustard seeds give a crunchy texture inside the chutney while using it with dosa or idli.
The curry leaves and dried red chilies add aroma and spice flavor to the overall dish.
Step by step procedure
Roasting the peanuts
- Firstly, take a wok or a pan, heat it, add peanuts into it .
- Dry roast them for few minutes while stirring. Cool them down, peel the peanuts and rest them aside. Do not roast for a long time as they get dark and spoil the taste of the chutney.
Roasting the masala:
- In a separate pan, add oil and heat it.
- Add chopped green chillies or remove the head part of the green chillies and add by giving a small cut to avoid spluttering of the chilies on face.
- add thickly chopped onions, saute for few minutes on low flame.
- Add tamarind pieces.
- cook and saute the whole mixture until they turn slight brown or pink in color. Cool it down once stir fried a little.
Step 3 (Blending the chutney):
- In a blender, add the peeled peanuts.
- powder them finely.
- Into the powder, add the cooked mixture of chillies, onions and tamarind.
- Add salt as per taste.
- Add water as per consistency required.
- Blend the chutney into a fine paste and transfer it into a bowl.
Step 4 (Give tadka):
- In a saucepan, add oil and heat it. Add cumin seeds, mustard seeds and allow them to pop up.
- Add dried red chillies and stir for few seconds. Add curry leaves and let them crackle.
- Transfer this tadka all over the chutney.
- Serve the chutney with idli, dosa uttapam etc...
Below are the recipe details shared on how to make this yummy groundnut chutney along with the video.
Video
Recipe
Peanut chutney recipe, Groundnut chutney for idli dosa | Palli chutney
Ingredients
- 1 cup of peanuts/groundnut
- 1 tablespoon oil
- 3-4 green chillies chopped
- 3 medium size onions thickly chopped
- 5-6 medium size tamarind pieces
- salt - to taste
- 1 cup water
For tadka/tempering:
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 dried red chillies
- 5-6 curry leaves
Instructions
Step 1:
- Firstly, take a wok, heat it, add peanuts into it and dry roast them for few minutes.
- Cool them down, peel the peanuts and rest them aside.
Step 2:
- In a separate pan, add oil and heat it.
- Add chopped green chillies, thickly chopped onions, saute for few minutes on low flame.
- Add tamarind pieces, cook and saute the whole mixture until they turn slight brown or pink in color.
Step 3(Blend the chutney):
- In a blender, add the peeled peanuts and powder them finely.
- Into the powder, add the cooked mixture of chillies, onions and tamarind.
- Add salt as per taste.
- Add water as per consistency required.
- Blend the chutney into a fine paste.
- Transfer the chutney into a bowl.
Step 4(Give tadka):
- In a sauce pan, add oil and heat it.
- Add cumin seeds, mustard seeds and allow them to pop up.
- Add dried red chillies and stir for few seconds.
- Add curry leaves and let them crackle.
- Transfer this tadka all over the chutney.
- Serve the chutney with idli, dosa uttapam etc...
Nutrition
FAQ'S
In the recipe, I have used only using groundnuts, but it is also a great idea to use 2-3 tablespoon of fresh coconut pieces to make this chutney.
Just add some fresh coconut pieces to the chutney while blending and it gives a good taste too.
The chutney remains fresh by storing in the refrigerator for at least 3 days but more than that it does not spoil the chutney but the taste changes completely if kept in the fridge and used for more than two to three days.
The fresher the chutney, the better the taste of it. Do not keep the chutney at room temperature and store it in an airtight bowl immediately in the refrigerator after using as the chutney spoils quickly if kept outside for a long time.
Any chutney if heated for a long time curdles badly and not good for consumption. It is better to microwave the chutney if stored in the fridge and the time to microwave it is not more than 30 seconds. Use a microwave-safe bowl and heat it just for 25-30 seconds or use it directly if possible.
Yes onions can be skipped or reduced in quantity if the chutney tastes sweeter.
Yes, while roasting the green chilies, one can add two to three chunks of tomato pieces and roast before blending. Roasting slightly gives a better taste than adding a raw tomato to the chutney.
No, the quantity of the imli (tamarind) can be reduced but cannot be skipped entirely as this is the main ingredient that gives the balanced tangy touch to the chutney. The combination of chillies and tamarind makes the chutney very yummy
Maureen says
The American half of me loves anything with peanut butter or peanut butter right off the spoon so this peanut chutney would be wonderful. I've never had a chutney for breakfast but I look forward to the experience!
Najeeb K says
Looks great. Keep adding to your repertoire,like your format and presentation very much.
shrividya says
looks really nice.....will know in half an hour wether it tastes as great