Palli chutney, an utterly creamy and nutty peanut condiment served alongside Dosa, Idli, Wada and other South Indian tiffins. The green chilies and garlic lends a bit of heat and spice to the creamy peanuts. Then we add a crackling tempering of mustard seeds, curry leaves, and dry red chilies that elevates the flavor and aroma. This Palli chutney / peanut chutney is equally loved by adults and kids, because of it’s nutty and creamy taste.
Chutneys are a quintessential accompaniment to every Indian meal, we always have some kind of chutneys in everyday meals. And this Palli chutney is a regular thing at home in every Telugu household for tiffins like Dosa, Idli, Wada and Upma. It’s super simple, healthy, delicious and comes together quickly under 15 mins.
Like every other recipe, each household or region has their own variation and in Telangana we use only peanuts, chilies, garlic cloves and a basic tempering. You can find peanut chutney with urad dal or some add roasted gram dal or chana dal to make it more nutritious. Below recipe of palli chutney is something I’ve grown up eating and found across Telangana.
Is this recipe Vegan ?
As all the ingredients we are using here are completely plant based, vegan and gluten-free.
Note : Please do not try this recipe if you have peanut allergy.
Ingredients needed for Palli chutney
- Peanuts
- Green chilies
- Garlic cloves
- Salt
- Tempering – oil, mustard seeds, cumin seeds, garlic cloves, dry red chilies, urad dal and curry leaves
How to make Palli chutney
- Firstly we need to roast the peanuts, peeled garlic cloves, green chilies, cumin seeds in a tbsp of oil until peanuts are well roasted.
- Let this roasted peanuts to completely cool down, then grind everything to a smooth paste by adding some water.
- Add salt, blend it again, taste and adjust the seasoning to your taste preference.
- Let’s make a tempering now. Heat a small tadka pan, add oil, once it’s hot enough add in mustard seeds, cumin seeds and urad dal. Let them splutter.
- Now add in chopped garlic cloves, curry leaves, dry red chilies and fry until garlic turns golden brown.
- Transfer this tempering to the Palli chutney. Voila, that’s it!!
Let’s get into the detailed recipe now, before that check more delicious recipes from my blog.
PALLI CHUTNEY
Equipment
- Blender
- Skillet
Ingredients
Palli chutney base
- ½ cup Peanuts
- 1 Green chilies
- 2 cloves Garlic
- ½ tsp Cumin seeds
Tempering
- 1 tbsp Cooking oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Urad dal
- 2 cloves Garlic
- 1 sprig curry leaves
- 2 Dry red chilies
- 1 pinch Turmeric powder
Instructions
Let's make the Palli chutney/peanut chutney base
- Heat a skillet, add in 2 tbsp of oil, once it's hot add in cumin seeds, peeled garlic cloves, slit green chili, peanuts and roast until peanuts release a nutty aroma and turn golden brown.
- Let this mixture cool down to room temperature. Then transfer these to blender, add salt, little water and blend to make a smooth paste.
- Taste and adjust the seasoning, add more water to adjust the consistency of chutney to your liking. Blend it again, transfer this chutney to a bowl and keep aside.
Tempering time!!!
- Heat the skillet, add oil and once it's hot add in mustard seeds, cumin seeds and urad dal. Let them splutter.
- Now add in torn dry red chilies, torn curry leaves, thinly chopped garlic cloves and fry until garlic turns golden brown. Add in pinch of turmeric powder and turn off the heat.
- Transfer this sizzling tadka to the Palli chutney, and serve it with Idli, Dosa or any tiffin of your choice.
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