15 Minute Peanut Chutney Recipe (Palli Chutney)

Peanut chutney with tadka on top in a smal gray bowl.

5 from 2 votes

15 Minute Peanut Chutney Recipe (Palli Chutney)

Follow these instructions to make peanut chutney (also known as palli chutney or groundnut chutney) at home. This creamy chutney is easy to make, and takes just 15 minutes to prepare using a high-powered blender. This peanut chutney is delicious served with dosa, idli, vada and more!

Prep Time5

Cook Time10

Total Time15

Course: Chutney

Cuisine: Indian

Diet: Vegan, Vegetarian

Keyword: groundnut chutney, peanut chutney

Servings: servings

Calories: 231kcal

Author: Shilpa Joshi

Equipment

1 Blender
1 pan

Ingredients

Chutney Base

1 cup roasted peanuts 125g
2 tbsp oil
1 tbsp chana dal 14g
1 tbsp urad dal 14g
2 green chillies 20g
1 inch ginger 1 tbsp blended
3 garlic cloves 10g
1 tbsp tamarind concentrate
½ tsp salt 4g
½ cup water

Tadka

1 tbsp oil
½ tsp mustard seeds 2g
1 dried red chili
8 curry leaves

Instructions

If you need to roast your peanuts that is the first step. Once cooled, remove the skin.
Then, heat oil in a pan. Add chana dal and urad dal. Next the cloves of garlic and ginger is mixed in. Last add in the green chillies. Mix well. Cook 2-3 minutes. You’ll notice the green chillies beginning to blister. Turn off and remove from gas.
Once this mixture is cooled, add all ingredients to a blender jar along with tamarind concentrate and a cup peanuts. You may need a little water to help the skinned peanuts turn into a smooth paste. Add in ¼ cup water or more to get the consistency you prefer for a smooth chutney.
Last, is the tadka which entails tempering of mustard seeds. Heat remaining oil in a small pan on medium-high. Add in mustard seeds. Once they slow down the rate of popping add in a pinch of hing (asafetida). Turn gas to low and add in the dried red chili followed by the curry leaves. Mix, turn off gas and remove from heat.
Pour the tadka on top of the chutney. Give it a good mix and your chutney is ready!

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