Andhra peanut chutney, or palli pachadi, is a nutty, gently spicy chutney that pairs beautifully with dosa, idli, pesarattu and uttapam. This practical home-style recipe uses roasted peanuts and a quick tempering. Adjust the chilli to suit your taste.
Recipe at a glance
- Prep: 5 minutes
- Cook: 5–8 minutes
- Serves: 4
Ingredients
- 1 cup roasted, unsalted peanuts
- 1–2 dried red chillies, to taste
- 1 small garlic clove (optional)
- A small piece of tamarind, or 1 teaspoon tamarind paste
- Salt to taste
- ⅓–½ cup water, as needed
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 6–8 curry leaves
- A pinch of asafoetida (optional)
Method
- If using raw peanuts, dry-roast them over medium-low heat, stirring often, until aromatic and cooked through. Cool and rub off loose skins. Skip this step if using ready-roasted peanuts.
- Warm 1 teaspoon oil in a small pan. Briefly fry the dried chillies; avoid burning them. Let cool.
- Blend peanuts, chillies, garlic if using, tamarind and salt. Add water gradually until the chutney is thick but spoonable.
- For the tempering, heat a little oil. Add mustard seeds and let them pop, then add urad dal and cook until pale golden. Add curry leaves and asafoetida carefully.
- Pour the tempering over the chutney and mix. Taste and adjust salt, sourness or water.
Tips for good peanut chutney
- Let roasted peanuts cool before blending to help control texture.
- Add water a little at a time; a thick chutney is easier to thin than a watery one is to fix.
- For a milder version, remove the chilli seeds or use one chilli.
- Use clean utensils and refrigerate leftovers promptly.
What to serve with palli pachadi
Serve with dosa, idli, pesarattu, uttapam or hot rice. It also works as a spread in a savoury wrap.
Storage
Transfer leftovers to a clean, covered container and refrigerate. For best quality, use within 2–3 days. Use a clean spoon each time and discard if the smell or appearance changes.
Frequently asked questions
Can I use peanut butter?
Unsweetened peanut butter can work in a pinch, but the flavour and texture will differ from freshly roasted peanuts. Choose one without added sugar and reduce added oil if needed.
Is palli pachadi always spicy?
No. Adjust the number and type of chillies to make it mild or hot.
Can I skip the tempering?
Yes, though mustard seeds, urad dal and curry leaves add a traditional aroma and texture.
Final note
This Andhra peanut chutney is a simple way to add a nutty, tangy side to breakfast or lunch. Blend to your preferred consistency and serve fresh.
Allergy note: Peanuts are a major allergen. Do not serve this chutney to anyone with a peanut allergy.