Peanut Chutney
Try this flavorful Andhra Style Peanut Chutney, also known as Palli Chutney, to enhance your meals.
Try this flavorful Andhra Style Peanut Chutney, also known as Palli Chutney, to enhance your meals.
- salt to taste
- vegetable oil - 1 tbsp
- peanuts - 1 cup
- dry red chilli - 4-5
- ginger - 1 inch piece ( chopped )
- garlic - 5-6 cloves
- onion - 1/4 cup ( roughly chopped )
- tamarind - lemon size ball
- for tempering
- vegetable oil - 2 tbsp
- mustard seeds - 1 tsp
- cumin seeds - 1/2 tsp
- hing - 1/4 tsp
- urad dal - 1 tsp
- curry leaves - 10-12
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (2g)
- Sodium 581.37 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat vegetable oil in a pan.
- Add peanuts and fry until slightly browned.
- Remove them in a plate.
- Add red chilli, ginger, garlic and onion in the pan and fry for 3-4 minutes.
- Add them in the plate with peanuts.
- Let the peanuts and other ingredients cool.
- Transfer them in a grinder along with tamarind and salt.
- Add some water and grind to make a smooth chutney.
- For tempering, heat oil in a pan.
- Once the oil is hot, add mustard seeds, cumin seeds and hing and let them crackle for a few seconds.
- Add urad dal and fry until browned.
- Add curry leaves.
- Pour the tempering over the chutney and mix well.
- Serve the chutney with dosa, idli or rice dal.
Raw peanuts demand careful temperature control during the initial pan-frying stage to prevent bitter scorching on the exterior while leaving the center raw. Medium-low heat ensures the legume cooks evenly through its dense oil-rich cotyledons, yielding a golden hue and a nutty aroma within about six to eight minutes. Stir continuously during this process because uneven contact with the pan surface causes localized burning. Cool the roasted legumes completely before grinding, as residual heat releases too much oil prematurely and alters the target emulsion. Tamarind provides the necessary tartness to cut through the heavy fat content of the nuts, balancing the profile significantly.
Achieving the Correct Consistency
Grinding requires deliberate water addition rather than pouring all the liquid in at once. Add cold water two tablespoons at a time to monitor viscosity closely, targeting a smooth, spoonable puree that clings lightly to idli or dosa. Coarse grinding creates an unpleasant, gritty mouthfeel, whereas a high-powered food processor or wet grinder ensures a velvety texture. Salt must be incorporated during the grinding phase rather than sprinkled on top afterward, ensuring uniform distribution throughout the dense paste.
Mastering the Tempering
Hot oil activates the tempering spices instantly, releasing volatile essential oils from the mustard seeds, cumin, and hing. Heat two tablespoons of vegetable oil until a faint wisp of smoke appears, then introduce the mustard seeds and watch for them to pop vigorously within three to five seconds. Add the urad dal immediately afterward, stirring constantly until the lentils turn a deep amber color, which takes roughly thirty seconds. Drop fresh curry leaves into the hot fat last, keeping a lid nearby to contain any sputtering oil droplets caused by residual leaf moisture. Pour this sizzling fat and spice mixture directly over the blended chutney immediately before serving to maximize aromatic impact.
