Andhra Style Peanut Chutney is a popular accompaniment to South Indian dishes like Idli, Dosa, Pongal and Khichdi. This peanut chutney without coconut is a flavourful, creamy, and nutty chutney that can be made quickly with basic pantry ingredients.
Andhra-style peanut chutney is a popular South Indian condiment from the state of Andhra Pradesh. It is also known as Groundnut Chutney, palli chutney, or Verkadalai Chutney (in Tamil).
Jump to:
This easy peanut chutney recipe perfectly displays the slightly spicy and tangy flavours that characterize Andhra cuisine. Pair it with dosa, idli, vada, or rice dishes, and let your taste buds enjoy the creaminess of peanuts, the heat of red chillies, the tang of tamarind, and the aroma of spices.
Andhra cuisine is renowned for its fiery spices and deep flavours. No wonder Andhra-style peanut chutney is a popular companion to various South Indian dishes. South Indian Chutneys add flavour and glimpses into the region’s rich culinary heritage.
The beauty of this creamy peanut chutney lies in its simplicity. Every family has its own way of making it. The recipe I am sharing is something I learned from my friend’s mom, who hails from Andhra Pradesh. This groundnut chutney recipe is her signature recipe, which all of us love.
Ingredients used to make Peanut Chutney
Roasted Peanuts: A staple ingredient, raw peanuts lend a nutty and creamy base to the chutney. There is no need to remove the peanut skin.
Dried Red Chilies: These fiery little wonders provide the chutney with signature spiciness. The number of chillies can be adjusted to suit your spice tolerance.
Onion and Garlic: Sautéed onion and garlic add depth and aroma to the chutney.
Tamarind: A touch of tamarind pulp brings a tangy not.
Salt: A pinch of salt enhances the overall taste of the chutney.
Tempering: You can use mustard seeds, urad dal, asafoetida, and curry leaves to temper the chutney.
How to make Andhra Style Peanut Chutney
Begin by roasting the unsalted peanuts in a little oil on medium-low heat, until they turn slightly brown. Let them cool down.
Add the dried red chillies and sauté for a couple of minutes. Remove them from the pan and set aside.
Add the small onion and garlic cloves. Add a small marble-sized tamarind piece. Sauté until the onion turns golden brown. Remove from the pan and set aside.
Add roasted peanuts, sautéed red chillies, sautéed onion and garlic, tamarind, and salt in a blender or food processor.
Blend the mixture into a smooth paste. Add water little by little while blending to achieve your desired consistency.
Transfer the chutney to a serving bowl.
Heat a tablespoon of oil in a small pan. Add the mustard seeds, urad dal and let them splutter. Then, add asafoetida, red chilli and curry leaves. Add the tempered mixture over the chutney.
Your Andhra-style peanut chutney is ready to be served at room temperature!
Variations in Verkadalai Chutney
Add a tropical twist by incorporating grated fresh coconut into the chutney. The creaminess of coconut complements the nuttiness of peanuts.
According to your personal choice, replace dry red chillies with fresh green chillies for a vibrant and slightly different heat profile. Green chillies can bring a unique freshness to the Verkadalai chutney.
Grate or chop some fresh ginger and blend it into the chutney. Ginger adds warmth and a hint of spiciness, complementing the other flavours.
Enhance the flavour of this palli chutney by using both fresh tomatoes and tamarind. This variation might result in a tangier and more tasty chutney.
Infuse the delicious chutney with the aromatic flavour of curry leaves by blending them. This variation adds a touch of earthy and herbal notes.
Serving Suggestions
Serve Andhra Peanut Chutney alongside Dosa, Rava Dosa, Idli, Pongal, Pesarattu or Medu Vada as a side dish. The chutney’s bold flavours and texture are a perfect accompaniment to the softness of these breakfast dishes.
In Andhra Pradesh, enjoying groundnut chutney with plain steamed rice and a drizzle of ghee is common. This simple yet satisfying combination allows you to savour the chutney’s flavours in a different context.
Elevate your sandwiches by spreading a layer of Andhra Peanut Chutney. Its nutty and spicy profile can transform an ordinary sandwich into a flavour-packed treat.
Other recipes you may like
IF YOU TRY THIS RECIPE, DO SHARE YOUR COMMENTS AND RATING WITH ME. ALSO, DON’T FORGET TO SHARE THE PICTURES WITH ME ON INSTAGRAM. FOLLOW ME ON INSTAGRAM AND FACEBOOK FOR MORE RECIPE UPDATES.
Recipe Card
Andhra Style Peanut Chutney Recipe | Verkadalai Chutney
Ingredients
- 1 cup Peanuts
- 5 Red Chillies adjust to taste
- 10 Small Onions Chinna vengayam/Shallots
- 5 cloves Garlic
- Tamarind marble sized
- Salt as needed
- Water to grind
- 2 tablespoon Oil
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Urad Dal
- 1 Red Chilli
- Asafoetida/Hing as needed
- Curry Leaves a few
Instructions
- Add oil to a pan. Once hot, add the peanuts and roast until they turn slightly brown. Allow them to cool before using.
- In the same oil, add the dried red chillies and sauté for a few minutes or until they become slightly darker and aromatic. Remove them from the pan and set aside.
- In the same pan, add the small onion and garlic cloves. Add a small marble-sized tamarind piece. Sauté until the onion turns golden brown. Remove from the pan and set aside.
- Add roasted peanuts, sautéed red chillies, sautéed onion and garlic, tamarind, and salt in a blender or food processor.
- Blend the mixture into a fine chutney. Add a little water to achieve your desired consistency.
- Transfer the chutney to a serving bowl.
Temper the Chutney
- Heat a tablespoon of oil in a small pan. Add the mustard seeds, urad dal and let them splutter.
- Then, add red chilli, asafoetida and curry leaves. Allow the spices to release their aroma, and then pour the tempered mixture over the chutney. Mix the tempering into the chutney.
- Your Andhra-style peanut chutney is ready to be served!
Tasty and quick recipe.