Andhra Style Peanut Chutney | 3 flavors

Some food memories never leave you. When I was in school, our canteen had this one idli chutney seller everyone waited for. Not a shop. Not a cart. Just one anna walking in with a huge patila balanced on his head, pressing a loud air horn with one hand - pooh pooh pooh pooh! - to announce his arrival. For ₹5, he would serve six soft idlis with chutney. But what stayed with me wasn't the idli. It was the chutney.

It wasn't white like coconut chutney, wasn't sweet or heavy. This chutney had nutty, tangy, slightly spicy taste that I couldn't place as a kid. I remember wondering why it tasted so different and why I liked it so much. I would actually eat my idlis fast so I could scrape the bowl clean of that chutney. My friends thought I was strange. They were all mixing their chutneys together or just dipping half heartedly. But me? I was there for that specific flavor.

Years later, I realized it was the Andhra style peanut chutney aka Palli Chutney. Here's the thing about palli chutney - once you learn it, you realize you can make it three different ways with the same base. The white version takes you back to that school canteen. The green one with cilantro. That's what my kids ask for now. And the red one with tomato and dried chilies. That's become my go to when I have a little extra time on weekends.

This is that chutney. The one that changed how I think about condiments. And the best part is how easy it is to make on your stovetop.

Andhra Style Peanut Chutney - 3 Ways

The three versions I'm sharing with you represent how Andhra cooks adapt the base recipe depending on what's in season or what the meal needs. The white version is the most traditional and pure. The green version became popular when cilantro became more widely available year-round. And the red version? That's the modern take that brings tomato and dried chilies into the mix for a completely different personality while keeping that signature peanut base.

Ingredients

• Raw peanuts: These are the foundation of the whole chutney. I use skin on peanuts because the skin adds a slightly earthy undertone that makes the chutney taste more authentic. They roast perfectly on the stovetop and become nutty and fragrant.
• Chana dal and urad dal: These two dals roast together to add body and a slight sweetness to the chutney. They help bind everything and create that creamy texture when blended. The roasting process is important because it deepens their flavor and makes them easier to blend smooth.
• Oil: I divide this between roasting the base ingredients and making the final tempering. The oil during roasting helps the peanuts and dals cook evenly without burning. The oil for tempering carries all those spices right into the chutney so every spoonful has that beautiful flavor.
• Onion: This softens during roasting and adds a subtle sweetness and body to the chutney. It helps round out the flavors and makes the chutney less one dimensional.
• Tamarind: This brings tanginess to the chutney without being sharp. You can use a small piece of tamarind, tamarind paste, or lime juice depending on what you have. The acidity is key because it balances the richness of the peanuts.
• Green chilies: For the white and green versions, these add heat and freshness without overpowering the chutney.
• Cilantro: For the green version, this makes the chutney vibrant and adds a fresh herb note that completely changes the flavor profile.
• Tomato and dried red chilies: For the red version, the tomato adds a slight sweetness and body, while the dried chilies bring deep heat and color without making it too spicy.
• Water: You'll use this to adjust the consistency of the chutney while blending. Start with less and add more if you need a thinner paste.
• Tempering spices: Mustard seeds, cumin seeds, curry leaves, dried red chili, and asafoetida all come together here. When you heat them in oil and pour them over the chutney, they create this final layer of flavor that makes people ask why your chutney tastes so much better than store bought.

Instructions

Step 1: Roast the base (this is where the magic starts)

• Heat a pan on medium heat. Add half a tablespoon of oil. When it's hot - you'll see a little shimmer - add the chana dal, urad dal, peanuts, ginger, garlic, curry leaves and roughly chopped onion all at once.
• Now here's where you need to pay attention. Stir everything continuously for about 5 to 6 minutes. You're looking for the peanuts to turn a light golden color. Not brown. Not dark. Light golden. The dals should smell nutty and fragrant. The onion will soften and might get a tiny bit golden at the edges. This roasting step is non-negotiable because it's what makes your chutney taste completely different from a blended raw peanut paste.
• Trust me on this - don't rush this step even if you're in a hurry.
• Once everything is roasted, turn off the heat and let it cool for just a minute. Now you're going to divide based on which version you're making.

For White Peanut Chutney (the classic):

• Add your roasted peanut mixture to the blender along with the green chilies, tamarind piece, a pinch of salt, and about three-quarters cup of water.
• Blend everything until you get a smooth paste, but I like to keep it slightly coarse instead of completely smooth. This keeps it feeling more traditional and rustic. You're not going for baby food consistency here.
• Once blended, taste it. Add more salt if you need to. If it's too thick, add a splash more water. This chutney should be the consistency of thick yogurt, not peanut butter and not soup.

For Green Peanut Chutney (with cilantro):

• Right after roasting the base, while the pan is still warm, add your fresh cilantro to the pan and sauté it for just 30 seconds. You're not cooking it. You're just wilting it slightly so it releases its aroma but stays bright green.
• Now add that roasted mixture plus the cilantro to your blender along with the green chilies, tamarind, salt, and water. Blend this until it's smooth and that vibrant green color comes through.
• This version has a completely different vibe from the white one because of the cilantro. It's fresher, more herbal, and my daughter literally ate this plain with a spoon last week.

For Red Peanut Chutney (tomato and dried chili version):

• After roasting your base, add the chopped tomato and dried red chilies directly to the warm pan. Sauté them for about 2 to 3 minutes. You'll see the tomato soften and break down. The dried chilies will deepen in color and become fragrant. This step develops the flavors and takes away any raw taste.
• Transfer everything to your blender and add the tamarind, salt, and water. Blend until you get a smooth, deep red paste. This version is spicier and has more depth than the white one because the tomato and dried chilies build on each other.

Step 2: Make the tempering (this is what makes it restaurant quality)

• Here's what I do. In a small pan, heat 2 tablespoons of oil until it's hot but not smoking. Add the asafoetida first. This protects it from burning and helps it distribute throughout the oil.
• Then add the mustard seeds. You'll hear them start to pop and crackle. That's your sign things are working. Once they're popping actively, add the cumin seeds. Toss in the curry leaves - they'll immediately start to crisp up. And finally, add one dried red chili.
• This whole process takes less than a minute, but it's important. You want everything fragrant and golden, not brown or burnt.

Step 3: The finish (this part looks dramatic)

• Pour the hot oil and all those tempering spices directly over your chutney. Don't mix it right away. Let it sizzle for a few seconds. Listen to that sound. That's the chutney finishing itself. After about 10 seconds, stir it all together.
• That hot oil carries all the flavors from the mustard seeds, cumin, and curry leaves right through the chutney. This is why restaurant chutney always tastes better than homemade versions that skip the tempering. This step isn't optional. Don't be tempted to skip it.
• Let the chutney cool for a few minutes. It will thicken slightly as it cools. Taste it one more time and adjust the salt or tanginess if you need to.
• That's it. You've just made palli chutney three ways using basically the same method with different flavor add-ins.

Best Tips

• The white version tastes best when the peanuts are roasted until light golden, not brown. Keep your heat at medium and don't walk away from the pan.
• For the green version, add the cilantro when the pan is still warm but off the heat. This keeps it bright green instead of turning brown.
• You can make all three versions back to back using the same roasted base. Just divide it into three bowls and add the flavor add-ins to each one.
• The tempering is what makes this chutney actually taste like restaurant palli chutney. That hot oil carrying the mustard seeds and cumin through the paste is not something you can skip.
• Store this chutney for up to 5 days in the fridge. The flavors actually deepen the next day because everything has time to meld together.

Common Mistakes

Substitutions

• Tamarind: You can use tamarind paste, or lime juice, if you don't have tamarind on hand. The chutney needs that tang to balance the peanut richness.

Storage

Serve With

Here are some of my favorite recipes to serve alongside this palli chutney:

Making palli chutney on your stovetop is one of those skills that feels fancy but is actually really straightforward once you understand the roasting step. Your kitchen will smell incredible, and you'll end up with a condiment that tastes like you've been making it for years.

Andhra Style Peanut Chutney

Author: Soniya

Some food memories never leave you. When I was in school, our canteen had this one idli chutney seller everyone waited for. Not a shop. Not a cart. Just one anna walking in with a huge patila balance

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Course: sauces dips chutneys

Cuisine: Indian

Keyword: andhra chutney, andhra peanut chutney, palli chutney, peanut chutney

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings:

4 servings

Calories:

356kcal

Ingredients

Base (for all three versions):

• 1 cup raw peanuts skin on or off
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 tablespoon oil ½ for roasting, ½ reserved
• ½ small onion, roughly chopped
• 1 inch tamarind piece or ½ tablespoon tamarind paste, or juice of ½ lime
• Salt to taste
• ¾ cup water adjust while blending
• 1 ginger Ginger
• 6 Garlic cloves 6-8

For White Peanut Chutney:

• 4 green chilies

For Green Peanut Chutney:

• 1 cup cilantro, roughly chopped
• 2 green chilies

For Red Peanut Chutney:

• 1 medium tomato, chopped
• 6 -8 dried red chilies

For Tempering (all versions):

• 2 tablespoon oil

• pinch asafoetida (hing)
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 6 -8 curry leaves
• 1 dried red chili

Instructions

• Roast the base: Heat oil on medium heat. Add chana dal, urad dal, peanuts, and onion. Stir continuously for 5-6 minutes until peanuts are light golden and dals smell fragrant. Cool for 1 minute.
• For white chutney: Add roasted mixture, green chilies, tamarind, salt, and water to blender. Blend until smooth but slightly coarse.
• For green chutney: Sauté cilantro in warm pan for 30 seconds. Add to blender with roasted mixture, green chilies, tamarind, salt, and water. Blend until smooth and vibrant green.
• For red chutney: Add tomato and dried chilies to warm pan. Sauté 2-3 minutes. Transfer to blender with tamarind, salt, and water. Blend until smooth.
• Make tempering: Heat oil in small pan. Add asafoetida, then mustard seeds. Once popping, add cumin seeds, curry leaves, and dried red chili. Cook for less than 1 minute until fragrant.
• Finish: Pour hot tempering over chutney. Let sizzle for 10 seconds. Stir everything together. Cool for a few minutes before serving.

Video

Notes

Cooking Method: Stovetop

Nutrition

Calories: 356kcal | Carbohydrates: 17g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Sodium: 10mg | Potassium: 377mg | Fiber: 6g | Sugar: 4g | Vitamin A: 604IU | Vitamin C: 40mg | Calcium: 59mg | Iron: 2mg