Peanut chutney
Peanut chutney, from above
VegVeganAndhra Pradesh

Peanut chutney

Roasted peanuts, red chilli, garlic and tamarind ground thick. Idli's spicier, nuttier best friend.

15 minTime
5 gProtein each
mediumSpice
Palli chutney2 chapters · 1 min read

Make it your way

Grandma's wayPeanuts, red chilli, garlic, tamarind.
The original
112kcalsame
5 gproteinsame
2 gfibresame
15minutessame

Classic palli chutney.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Peanuts⅔ cup, roasted and skinned
Dried red chilli3 to 4
Garlic2 cloves
Tamarinda small piece
Salt¾ tsp
Water½ cup
Cooking oil (vegetable oil)1 tsp
Mustard seeds½ tsp
Urad dal (split black gram)½ tsp
Curry leavesa sprig

Method

4 steps
  1. 1Dry roast the peanuts until they crackle and smell nutty, then rub off the skins.
  2. 2Lightly roast the red chillies in a drop of oil.
  3. 3Grind peanuts, chillies, garlic, tamarind and salt with water to a thick, smooth chutney.
  4. 4Heat oil, add mustard, urad dal and curry leaves and pour over.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Peanut chutney: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Andhra chicken curry50 min
With a main Majjiga pulusu30 min
To drink Sol kadhi40 min
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