Peanut Red Chili Chutney Recipe is a specialty of Andhra Cuisine – Learn how to make Peanut Chutney/ Palli Chutney.
This is a perfect side dish to serve with South Indian breakfast items Idly, Dosa, Vada, Uthappam.
Peanut chutney is made only with peanuts and dry red chilis. This peanut chutney stays well for a week in the refrigerator.
Peanuts are a great source of protein, fiber, healthy fats and vitamins. They help prevent diabetes, development of gallstones and boost memory. Red Chili reduces blood pressure, increases metabolic rate. Boosts immunity and is good for digestive system.
Peanut chutney is so popular chutney variety in Andhra. We can also make many different variations to this peanut chutney. By adding coconut, mint leaves, onions, tomatoes to enhance the chutney.
STEP BY STEP PEANUT RED CHILI CHUTNEY RECIPE INSTRUCTIONS WITH PHOTOS:
- Heat 1 tbsp oil in a pan, fry peanuts and red chilis for 2-3 minutes.
2. The, let it cool down and add salt, cumin seeds, garlic and tamarind.
3. Then, Add some water and grind it to a coarse paste.
4. In the same pan, heat some oil and add ingredients under tempering and fry for 1-2 minutes till they splutter.
5. Then, add this tempering to the paste, mix well and serve with any South Indian breakfast like Idly, Dosa, Uthappam or Vada.
Check out breakfast recipes on blog :
Kothimeera Vada Recipe/ Coriander fritters
Garelu recipe – Foodie Platter recipes
Gunta Punugulu Recipe/ Paniyaram/ Ponganalu
Dosa batter recipe – Foodie Platter
Peanut Red Chili Chutney Recipe
Ingredients
- 2 cups Peanuts
- 9 Dry Red Chili Whole
- 1 tbsp Cumin seeds Optional
- Tamarind Dime sized
- 4-5 pods Garlic
- Salt to taste
- 1 tbsp Oil
Tempering
- 2 tbsp Oil
- 1 tbsp Cumin seeds
- 1/2 tbsp Mustard seeds
- 2-3 Red chili Split
- 2-3 pods Crushed Garlic
- Few Curry leaves
- 1/2 tbsp Urad dal
Instructions
- Heat 1 tbsp oil in a pan, fry peanuts and red chilis for 2-3minutes.
- Let it cool down and add salt, cumin seeds, garlic and tamarind.
- Add some water and grind it to a coarse paste.
- In the same pan, heat some oil and add ingredients mentioned under tempering and fry for 1-2 minutes till they splutter.
- Add this tempering to the paste, mix well and serve with any South Indian breakfast like Idly, Dosa, Uthappam or Vada.
Notes
- You can use dry roasted peanuts for a more healthier version.
- There are many variations to this peanut chutney. It can be made using coconut, onions, tomatoes, green chili.
- You can skip garlic in this recipe but it gives a unique flavor when sautéed in oil.
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