Peanut Chutney Recipe | Groundnut Chutney

Peanut Chutney, a flavourful nutty chutney that hails from Andhra region which is loved by everyone around India. This Peanut Chutney is often 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 methods to make traditional peanut chutney and a tomato variation with step-by-step pictures and video.

Peanut Chutney

Somedays we wish an easy chutney in our repitore. Bored of coconut chutney, tomato chutney or onion chutney, then do that recipe. This flavourful chutney is made with my favourite ingredients “Peanuts”.

About Peanut Chutney (Groundnut Chutney)

Peanut chutney is a well-liked recipe around Andhra & other Southern parts 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 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. Should you are a peanut butter fan and luxuriate in peanuts then you definately will love this chutney of course. I’d call this a spicy version of peanut sauce.

You may serve peanut chutney with all these tiffin recipes

Watch Peanut Chutney Video

Peanut Chutney Ingredients

Peanuts – for making chutney, you could have to make use of roasted peanuts. Should you are using raw peanuts. You would possibly have to roast it individually in a dry pan for 3 to five minutes before adding it into the onions.

Garlic – add in peeled garlic for added flavour. You should utilize peeled ginger as well.

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

Tamarind – add in a small piece of tamarind when sauteing the onions. If you could have tamarind paste, you possibly can add a tsp when grinding.

Salt & Jaggery – salt and a small tsp of jaggery is added when grinding. Jaggery will be skipped for those who don’t desire to make use of that.

Tempering Spices – tempering will be done with any spices. mustard, urad dal, dry red chillies and curry leaves are the foremost spices.

Different Ways of Making Peanut Chutney

Basic White Peanut Chutney – I used dry red chillies within the above recipe which made them red in color. for those who want peanut chutney to look white, you possibly can add green chillies for spice as an alternative of red chillies.

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

Tomato version – I actually have shared detailed recipe for tomato peanut chutney. I actually have used only tomato in that recipe, you should utilize one sliced onions too.

Fast Peanut Chutney with Peanut Butter – As an alternative of using peanuts, you possibly can add peanut butter for immediate version. Saute onions, garlic and ginger in a pan, soak up a blender together 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.

Easy methods to Make Peanut Chutney (Stepwise pictures)

Frying Peanut Mix

1)Heat oil in a kadai. I used my kal chatti which is a conventional 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’s going to take around 2 to three minutes.

3)Add in a small piece of tamarind and roasted peanuts. Stir fry the mixture for one more 2 minutes.

Pro Tip: for those who are using raw peanuts. You would possibly have to roast it individually in a dry pan for 3 to five minutes before adding it into the onions.

4)Stir fry the peanuts with onions till combined. Now cool this mixture for jiffy. Take it in a blender for grinding.

Grinding Peanut Chutney

5)Add in salt and jaggery to the roasted peanuts. You may skip adding jaggery for those who 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 blend well.

8)Switch off the flame. Add in ground peanut chutney together with water to dilute the chutney. The residual heat from the pan is sufficient to heat the chutney.

Pro Tip: You may make the chutney as per the consistency you would like by adding more water.

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

Variations

Tomato peanut chutney

Should you prefer barely tangy peanut chutney. You may add tomatoes as an alternative of onions. I made this chutney and served with my quinoa idli and it was unbelievable. I loved the nutty taste you get from the peanuts within the chutney. For spicy version, add extra dry red chillies. When serving drizzle with gingelly oil over it and luxuriate in.

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

Easy methods 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 few minutes.

2)Roast on low heat it’s golden brown. Remove this to a plate and Put aside till it cools down.

3)Heat 1 tsp oil in same pan, add tomatoes, salt and sugar and blend well. Cover and cook for five to six mins till the tomatoes soften.

4)Take the roasted peanut in a blender together with the cooked tomatoes. Grind them right 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. Allow them to sizzle. Add the chutney in and blend well.

7)serve tomato peanut chutney with idli or dosa.

Expert Suggestions

• Should you are using raw peanuts roast them in a pan till golden. You may roast them with oil or without oil. 
• Should you want you possibly can add a small piece of ginger. 
• Should you want white peanut chutney, skip dry red chillies and use green chillies
• You may skip jaggery if you desire to. 
• Add chopped onions in tempering and fry till golden and pour over the chutney. 

Serving & Storage Suggestions

Peanut chutney will be stored in fridge upto 2 to three days. Reheat in microwave or stove top before serving.

You may serve peanut chutney, groundnut chutney with number of dishes including tamarind rice, lemon rice.

More serving ideas

More Chutney Recipes

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If you could have any questions not covered on this post and for those who need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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