peanut chutney

This peanut chutney is creamy, nutty and slightly tangy. It’s such a delicious side dish for your idli, dosa, uttapam, vada, etc. It is also known as groundnut chutney and palli chutney in regional language.

Peanut Chutney (Palli Chutney / Groundnut Chutney)

Peanuts ((Groundnuts

Red onion (chopped)

Green chilies (roughly chopped)

8-10 Curry leaves

Garlic

Salt (to taste)

Desiccated coconut (Optional)

Tamarind paste (or use 1 tablespoon seedless tamarind)

Water (for grinding)

Mustard seeds

Cumin seeds

Hing (Asafoetida)

Curry leaves

red chilies

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.

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Peanut Chutney (Palli Chutney / Gro...

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