Peanut Chutney, a flavourful nutty chutney that hails from Andhra area which is liked by everybody round India. This Peanut Chutney is named groundnut chutney, Palli chutney, verkadalai chutney or Verusenaga Pachadi made with roasted peanuts, garlic, onion, dry pink chillies, tamarind & jaggery. This spicy peanut chutney style wonderful with idli, dosa, punugulu, vada or any Breakfast objects. Discover ways to make conventional peanut chutney and a tomato variation with step-by-step photos and video.

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Peanut Chutney

Somedays we would like a easy chutney in our repitore. Bored of coconut chutney, tomato chutney or onion chutney, then do this recipe. This flavourful chutney is made with my favorite elements “Peanuts”.

About Peanut Chutney (Groundnut Chutney)

Peanut chutney is a well-liked recipe round Andhra & different Southern components of India. This Chutney has many alternative names often known as groundnut chutney, Palli chutney, Verusenaga Pachadi, verkadalai chutney and Shengdana Chutney.

This chutney is made with onions, garlic, chillies, tamarind, jaggery and salt. Peanuts are toasted and floor with onions, chillies, garlic which makes a creamy peanut chutney. This chutney style scrumptious with idli or dosa. This recipe is widespread as my allam pachadi or ginger chutney.

The chutney has a creamy but nutty mouthfeel. In case you are a peanut butter fan and luxuriate in peanuts then you’ll love this chutney for certain. I’d name this a spicy model of peanut sauce.

You’ll be able to serve peanut chutney with all these tiffin recipes

Watch Peanut Chutney Video

Peanut Chutney Elements

ingredients for making peanut chutneyPin

Peanuts – for making chutney, it’s a must to use roasted peanuts. In case you are utilizing uncooked peanuts. You may must roast it individually in a dry pan for 3 to five minutes earlier than including it into the onions.

Garlic – add in peeled garlic for added flavour. You should use peeled ginger as properly.

Onions – use sliced onions and cook dinner until golden brown. You should use peeled shallots and saute for two to three minutes.

Tamarind – add in a small piece of tamarind when sauteing the onions. When you have tamarind paste, you’ll be able to add a tsp when grinding.

Salt & Jaggery – salt and a small tsp of jaggery is added when grinding. Jaggery may be skipped when you do not wish to use that.

Tempering Spices – tempering may be accomplished with any spices. mustard, urad dal, dry pink chillies and curry leaves are the principle spices.

peanut chutney made in clay potPin

Totally different Methods of Making Peanut Chutney

Fundamental White Peanut Chutney – I used dry pink chillies within the above recipe which made them pink in color. if you would like peanut chutney to look white, you’ll be able to add inexperienced chillies for spice as a substitute of pink chillies.

Mint & Coriander flavours – add a handful of mint leaves or coriander leaves or each when sauteing onions for a herby aroma and style in your peanut chutney.

Tomato model – I’ve shared detailed recipe for tomato peanut chutney. I’ve used solely tomato in that recipe, you need to use one sliced onions too.

Instantaneous Peanut Chutney with Peanut Butter – As an alternative of utilizing peanuts, you’ll be able to add peanut butter for immediate model. Saute onions, garlic and ginger in a pan, soak up a blender together with peanut butter, tamarind, jaggery and salt. Grind until easy and make tempering.

Peanut Coconut Chutney – when roasting peanuts add some grated coconut for extra creamy texture and style. Keep in mind chutney made with coconut would not final lengthy in fridge.

groundnut chutney with idliPin

How you can Make Peanut Chutney (Stepwise photos)

Frying Peanut Combine

1)Warmth oil in a kadai. I used my kal chatti which is a standard cookware. Add in peeled garlic and dry pink chillies.

Stir fry the garlic and dry pink chillies for few seconds until golden brown.

fry garlic and dry red chillies in oilPin

2)Add in sliced onions and cook dinner until mild golden. It should take round 2 to three minutes.

add onions and cook till goldenPin

3)Add in a small piece of tamarind and roasted peanuts. Stir fry the combination for an additional 2 minutes.

Professional Tip: if you’re utilizing uncooked peanuts. You may must roast it individually in a dry pan for 3 to five minutes earlier than including it into the onions.

add in tamarind and roasted peanutsPin

4)Stir fry the peanuts with onions until mixed. Now cool this combination for jiffy. Take it in a blender for grinding.

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Grinding Peanut Chutney

5)Add in salt and jaggery to the roasted peanuts. You’ll be able to skip including jaggery when you do not favor.

add salt and jaggery to tastePin

6)Grind peanut chutney to a easy paste.

grind peanut chutneyPin

Make Tempering

7)Warmth oil in a pan. Add in mustard, urad dal, dry pink chillies which is damaged into small items. Let the mustard pop and sizzle for few seconds.

Add in a handful of curry leaves and blend properly.

make tempering with oil mustard, urad dal, dry red chillies and curry leavesPin

8)Swap off the flame. Add in floor peanut chutney together with water to dilute the chutney. The residual warmth from the pan is sufficient to warmth the chutney.

Professional Tip: You may make the chutney as per the consistency you need by including extra water.

add chutney and waterPin

9)Serve peanut chutney with idli, dosa or any tiffin objects.

peanut chutney ready to servePin

Variations

Tomato peanut chutney

Should you favor barely tangy peanut chutney. You’ll be able to add tomatoes as a substitute of onions. I made this chutney and served with my quinoa idli and it was unbelievable. I liked the nutty style you get from the peanuts within the chutney. For spicy model, add further dry pink chillies. When serving drizzle with gingelly oil over it and luxuriate in.

Elements Used

  • 1 tsp + 1 tsp Oil
  • 2 Tomatoes chopped
  • 4 Dry Crimson Chilli
  • 3 tbsp Coconut grated
  • ½ cup Roasted Peanuts
  • 6 cloves Garlic
  • Salt to style
  • 1 tsp Sugar
For Tempering
  • 1 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Urad dal

How you can Make Tomato Peanut Chutney

1)Warmth 1 tsp oil in a pan, add dry pink chilli, garlic, peanut and coconut and roast for a few minutes.

for making tomato peanut chutney, roast peanuts, coconut, chillies and garlicPin

2)Roast on low warmth it’s golden brown. Take away this to a plate and Put aside until it cools down.

fry till golden brownPin

3)Warmth 1 tsp oil in similar pan, add tomatoes, salt and sugar and blend properly. Cowl and cook dinner for five to six minutes until the tomatoes soften.

cook tomatoes till softPin

4)Take the roasted peanut in a blender together with the cooked tomatoes. Grind them right into a easy paste.

take roasted peanuts and tomatoes in blenderPin

5)Grind the chutney to a easy paste.

grind till smooth pastePin

6)Now let’s make tempering. Warmth oil in a pan, add mustard and urad dal. Allow them to sizzle. Add the chutney in and blend properly.

add tomato peanut chutney to temperingPin

7)serve tomato peanut chutney with idli or dosa.

tomato peanut chutney served with quinoa idliPin

Professional Suggestions

  • In case you are utilizing uncooked peanuts roast them in a pan until golden. You’ll be able to roast them with oil or with out oil. 
  • In order for you you’ll be able to add a small piece of ginger. 
  • In order for you white peanut chutney, skip dry pink chillies and use inexperienced chillies
  • You’ll be able to skip jaggery if you wish to. 
  • Add chopped onions in tempering and fry until golden and pour over the chutney. 

Serving & Storage Recommendations

Peanut chutney may be saved in fridge upto 2 to three days. Reheat in microwave or range high earlier than serving.

You’ll be able to serve peanut chutney, groundnut chutney with number of dishes together with tamarind rice, lemon rice.

Extra serving concepts

Extra Chutney Recipes

📖 Recipe Card

Peanut Chutney Recipe | Groundnut Chutney | Palli Chutney Recipe

Peanut Chutney, a flavourful nutty chutney that hails from Andhra area which is liked by everybody round India. This Peanut Chutney is named groundnut chutney, Palli chutney or Verusenaga Pachadi made with roasted peanuts, garlic, onion, dry pink chillies, tamarind & jaggery. This spicy peanut chutney style wonderful with idli, dosa, punugulu, vada or any Breakfast objects. Discover ways to make conventional peanut chutney and a tomato variation with step-by-step photos and video.

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Price

Prep Time: 5 minutes

Cook dinner Time: 10 minutes

Complete Time: 15 minutes

Servings: 4 servings

Energy: 101kcal

Elements

Tomato Peanut Chutney Recipe

Directions

Tomato Peanut Chutney Recipe

Notes

  • In case you are utilizing uncooked peanuts roast them in a pan until golden. You’ll be able to roast them with oil or with out oil. 
  • In order for you you’ll be able to add a small piece of ginger. 
  • In order for you white peanut chutney, skip dry pink chillies and use inexperienced chillies
  • You’ll be able to skip jaggery if you wish to. 
  • Add chopped onions in tempering and fry until golden and pour over the chutney. 


You’ll be able to serve peanut chutney with all these tiffin recipes

Dosa Recipes

Delicate Idli

Paniyaram or Punugulu

Vada

Diet

Serving: 1servings | Energy: 101kcal | Carbohydrates: 8g | Protein: 1g | Fats: 7g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.03g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.4mg

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