Peanut Chutney, a flavourful nutty chutney that hails from Andhra region which is loved by everyone around India. This Peanut Chutney is known as groundnut chutney, Palli chutney, verkadalai chutney or Verusenaga Pachadi made with roasted peanuts, garlic, onion, dry red chillies, tamarind & jaggery. This spicy peanut chutney taste amazing with idli, dosa, punugulu, vada or any Breakfast items. Learn how to make traditional peanut chutney and a tomato variation with step by step pictures and video.
Peanut Chutney
Somedays we want a simple chutney in our repitore. Bored of coconut chutney, tomato chutney or onion chutney, then try this recipe. This flavourful chutney is made with my favourite ingredients “Peanuts”.
About Peanut Chutney (Groundnut Chutney)
Peanut chutney is a popular recipe around Andhra & other Southern parts of India. This Chutney has many different names 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 ground with onions, chillies, garlic which makes a creamy peanut chutney. This chutney taste delicious with idli or dosa. This recipe is popular as my allam pachadi or ginger chutney.
The chutney has a creamy yet nutty mouthfeel. If you are a peanut butter fan and enjoy peanuts then you will love this chutney for sure. I would call this a spicy version of peanut sauce.
You can serve peanut chutney with all these tiffin recipes
Watch Peanut Chutney Video
Peanut Chutney Ingredients
Peanuts – for making chutney, you have to use roasted peanuts. If you are using raw peanuts. You might need to roast it separately in a dry pan for 3 to 5 minutes before adding it into the onions.
Garlic – add in peeled garlic for added flavour. You can use peeled ginger as well.
Onions – use sliced onions and cook till golden brown. You can use peeled shallots and saute for 2 to 3 minutes.
Tamarind – add in a small piece of tamarind when sauteing the onions. If you have tamarind paste, you can add a tsp when grinding.
Salt & Jaggery – salt and a small tsp of jaggery is added when grinding. Jaggery can be skipped if you don’t want to use that.
Tempering Spices – tempering can be done with any spices. mustard, urad dal, dry red chillies and curry leaves are the main spices.
Different Ways of Making Peanut Chutney
Basic White Peanut Chutney – I used dry red chillies in the above recipe which made them red in colour. if you want peanut chutney to look white, you can add green chillies for spice instead of red chillies.
Mint & Coriander flavours – add a handful of mint leaves or coriander leaves or both when sauteing onions for a herby aroma and taste in your peanut chutney.
Tomato version – I have shared detailed recipe for tomato peanut chutney. I have used only tomato in that recipe, you can use one sliced onions too.
Instant Peanut Chutney with Peanut Butter – Instead of using peanuts, you can add peanut butter for instant version. Saute onions, garlic and ginger in a pan, take in a blender along with peanut butter, tamarind, jaggery and salt. Grind till smooth and make tempering.
Peanut Coconut Chutney – when roasting peanuts add some grated coconut for more creamy texture and taste. Remember chutney made with coconut doesn’t last long in fridge.
How to Make Peanut Chutney (Stepwise pictures)
Frying Peanut Mix
1)Heat oil in a kadai. I used my kal chatti which is a traditional cookware. Add in peeled garlic and dry red chillies.
Stir fry the garlic and dry red chillies for few seconds till golden brown.
2)Add in sliced onions and cook till light golden. It will take around 2 to 3 minutes.
3)Add in a small piece of tamarind and roasted peanuts. Stir fry the mixture for another 2 minutes.
Pro Tip: if you are using raw peanuts. You might need to roast it separately in a dry pan for 3 to 5 minutes before adding it into the onions.
4)Stir fry the peanuts with onions till combined. Now cool this mixture for few minutes. Take it in a blender for grinding.
Grinding Peanut Chutney
5)Add in salt and jaggery to the roasted peanuts. You can skip adding jaggery if you don’t prefer.
6)Grind peanut chutney to a smooth paste.
Make Tempering
7)Heat oil in a pan. Add in mustard, urad dal, dry red chillies which is broken into small pieces. Let the mustard pop and sizzle for few seconds.
Add in a handful of curry leaves and mix well.
8)Switch off the flame. Add in ground peanut chutney along with water to dilute the chutney. The residual heat from the pan is enough to heat the chutney.
Pro Tip: You can make the chutney as per the consistency you want by adding more water.
9)Serve peanut chutney with idli, dosa or any tiffin items.
Variations
Tomato peanut chutney
If you prefer slightly tangy peanut chutney. You can add tomatoes instead of onions. I made this chutney and served with my quinoa idli and it was fantastic. I loved the nutty taste you get from the peanuts in the chutney. For spicy version, add extra dry red chillies. When serving drizzle with gingelly oil over it and enjoy.
Ingredients Used
- 1 tsp + 1 tsp Oil
- 2 Tomatoes chopped
- 4 Dry Red Chilli
- 3 tbsp Coconut grated
- ½ cup Roasted Peanuts
- 6 cloves Garlic
- Salt to taste
- 1 tsp Sugar
For Tempering
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad dal
How to Make Tomato Peanut Chutney
1)Heat 1 tsp oil in a pan, add dry red chilli, garlic, peanut and coconut and roast for a couple of minutes.
2)Roast on low heat it is golden brown. Remove this to a plate and Set aside till it cools down.
3)Heat 1 tsp oil in same pan, add tomatoes, salt and sugar and mix well. Cover and cook for 5 to 6 mins till the tomatoes soften.
4)Take the roasted peanut in a blender along with the cooked tomatoes. Grind them into a smooth paste.
5)Grind the chutney to a smooth paste.
6)Now let’s make tempering. Heat oil in a pan, add mustard and urad dal. Let them sizzle. Add the chutney in and mix well.
7)serve tomato peanut chutney with idli or dosa.
Expert Tips
- If you are using raw peanuts roast them in a pan till golden. You can roast them with oil or without oil.
- If you want you can add a small piece of ginger.
- If you want white peanut chutney, skip dry red chillies and use green chillies
- You can skip jaggery if you want to.
- Add chopped onions in tempering and fry till golden and pour over the chutney.
Serving & Storage Suggestions
Peanut chutney can be stored in fridge upto 2 to 3 days. Reheat in microwave or stove top before serving.
You can serve peanut chutney, groundnut chutney with variety of dishes including tamarind rice, lemon rice.
More serving ideas
More Chutney Recipes
📖 Recipe Card
Peanut Chutney Recipe | Groundnut Chutney | Palli Chutney Recipe
Servings: 4 servings
Calories: 101kcal
Ingredients
Tomato Peanut Chutney Recipe
Instructions
Tomato Peanut Chutney Recipe
Notes
- If you are using raw peanuts roast them in a pan till golden. You can roast them with oil or without oil.
- If you want you can add a small piece of ginger.
- If you want white peanut chutney, skip dry red chillies and use green chillies
- You can skip jaggery if you want to.
- Add chopped onions in tempering and fry till golden and pour over the chutney.
You can serve peanut chutney with all these tiffin recipes
Dosa Recipes
Soft Idli
Paniyaram or Punugulu
Vada
Nutrition
Serving: 1servings | Calories: 101kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 3mg | Potassium: 94mg | Fiber: 1g | Sugar: 4g | Vitamin A: 35IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 0.4mg
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
