Peanut Chutney(Palli Chutney)

Peanut chutney is the most popular dip for Idly,Dosa or Vada. If you go to any restaurant in Andhra/Telangana most of the breakfast items are typically served with this chutney and sambar.At my home this is a 'must have' with Idly, any kind of Dosa or with Atlu (Rice flour crepes). When I goto to a restaurant in US I see various colorful chutneys being served but not peanut. I don't know why? But without this, my Idly eating mission feels incomplete.

You can also find various Idli, Dosa side dishes on the blog .you can try one at a time and pick your favorite,  Kandipappu Chutney(Toor dal Chutney), Peanut Powder( Palli Podi), Putnala Chutney (Dalia or Roasted bengalgram Chutney), Tomato Chutney, Onion Chutney
Karappodi(Spicy powder for Idli,Dosa), Peanut powder. So many varieties right. The peanut powder in the end is really important to me coz I drizzle it on Idli, Dosa, Utappam for my son's lunch box. It's mess free and tasty and compensates for any dip.

Nutrition: Peanut are nutritionally rich in proteins&fiber. Even though the popular myth is that they are high in fat content, the truth is they have more good fats than bad fats. Since they are rich in good fats,they help lower bad cholesterol.
  
In this recipe I have used peanuts with skin as I don't want to loose my fiber source. No need to go through the painful job of  removing the skin and discarding the good stuff. If you have the roasted peanuts on hand it's a 5 minute job to make this chutney. Also in the recipe I used little bit coconut. You can use more too but that would make the chutney denser which I do not like. Try it and see if you like that. Once you make a recipe with Peanuts they will go bad pretty fast. Since this chutney is all peanuts you have to refrigerate the left over as soon as you are done with it.

Servings:
Four (4)
Total time:
15 min
Category:
Chutneys/Pickles
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1 cup peanuts 
2-3 green chillis
1/4th lemon size Tamarind-Tried to show quantity in picture
2tbsp coconut
Salt to taste 
For Seasoning:
5 teaspoon oil
1/2teaspoon Aavalu (Mustard seeds)
1/2 teaspoon Jeera(cumin seeds)
2 Red chillies
Curry leaves
Turmeric

Peanut Chutney step-by-step Recipe with Photos

1. Soak the Tamarind in warm water.
   
2. Dry roast the Peanuts on a heated fry pan on medium flame. 
   
   
   
3. Pour the peanuts in a wide plate to cool them down.
4. Fry the green chillies in little oil. I just add them to the same pan when peanuts are almost done,to skip oil.This would dry roast chillies too.
   
5. Once peanuts cooled down blend them along with green chilli,salt,coconut,tamarind.
   
6. Add enough water to make a smooth paste.
7. Take the chutney in a serving bowl.
8. Add water to make it thin enough to your liking.
9. Heat the fry pan, add mustard and Cumin seeds. Once the seeds splutter add red chilli and curry leaves. Fry em nicely. Turn off the stove and add pinch of turmeric.
   
10. Add the seasoning to chutney.You can prepare seasoning while peanuts are cooling down,to save time.Mix in nicely and serve with Idly or other suitable breakfast.
    
    
    
    
    
    

Tips: 

• Go generous with seasoning as it will elevate the taste.
• you can roast peanuts and store them for later use.This would save lot of time on a busy morning.
• If you have left over chutney pour little water on top of chutney, don't mix it and refrigerate. The water layer saves the chutney from going bad, usually in summer.