Today, I’m sharing a flavorful Andhra-style peanut and onion chutney recipe that pairs perfectly with breakfast classics such as idli, dosa, pesarattu, and vada. Every household has its own recipe. This peanut chutney features onions, garlic, and dry red chilies, imparting rich flavor without the addition of coconut. Unlike coconut chutney, this chutney doesn’t get spoil easily or become rancid, making it ideal for packing in kids’ lunch boxes or taking on day trips. If you love peanuts, you may like
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What is Peanut Chutney?
Peanut chutney, also known as groundnut chutney or palli chutney is a popular side dish from Andhra Pradesh made from roasted peanuts, onions, garlic, dry red chilies, and a blend of spices. A final tempering (tadka) adds depth and flavor to this delightful condiment. This chutney is a great side dish for South Indian breakfast dishes like idli, dosa, uttapam, vada, upma, etc.
Ingredients
You will require very few simple ingredients to make this easy Indian peanut onion chutney recipe.
Peanuts - This is the main ingredient for making this chutney. I like to use raw, unsalted peanuts for this chutney with the skin on. Rub off the peanut skin when dry-roasted if you don’t like it. You can also use store-bought unsalted roasted peanuts. Onions - I like to use red onions as they are sweeter in taste. You can also use shallots or pearl onions (sambar onions) for this recipe. Garlic - use fresh garlic for the best flavor. Dried red chilies - Use dried red chilies to add heat to the chutney. If you don’t have it, use green chilies or red chili powder instead. Split Urad Dal - Adds great texture to the chutney, so don’t skip it. If you don’t have it, you can substitute it with split chana dal or white sesame seeds. Cumin Seeds - add great flavor to the chutney. Tamarind - adds tanginess to the groundnut chutney. If you don’t have tamarind paste, you can use store-bought. You can also substitute it with lemon juice or yogurt. Tempering - I used mustard seeds, urad dal, curry leaves, red chilies, and oil for tempering.
How to Make Peanut Chutney (Groundnut Chutney)
Dry roast the peanuts in a pan on medium flame until golden brown. Remove and let them cool. You can also roast the peanuts in the air fryer. In the same pan, heat oil, add cumin (jeera) seeds, split urad dal, and saute until the dal turns light brown. Add onion/shallots, garlic, dried red chilies and saute until the onions turn soft and light brown. It roughly takes 2-3 minutes. Turn off the heat and cool completely. In a blender jar, add roasted peanuts, sautéed onion-garlic mixture, tamarind, salt, and water. Blend until you achieve a coarse or smooth paste, depending on your preference. Adjust the consistency with more water if needed. Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, curry leaves, and hing, and saute for a few seconds until the dal turns light brown. Transfer to a bowl, and add the prepared tempering. Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.
Storage Suggestions
This peanut chutney stays good for up to 2-3 days in an airtight container in the refrigerator. So this is a great make-ahead dish. Tip: While blending, ensure not to add too much water to the chutney if you want to store it for several days, as more moisture can cause it to spoil faster. After refrigerating, if the peanut chutney thickens, simply add a small amount of water and stir before serving.
Variations
No Tamarind: If you dont have tamarind, replace it with a little lime juice, or yogurt (curd). Peanuts: You can make this chutney with or without peanut skin. Also, if you have store-bought roasted peanuts, use them directly in this recipe. No Onions: If you dont want to use onions, replace them with the same quantity of fresh shredded coconut. No Garlic: You can skip the garlic and use ½ inch of ginger instead, skip both garlic and ginger altogether, or substitute them with a pinch of hing (asafetida). Vegetables: Another way to incorporate peanuts into chutney is by including vegetables like capsicum, creating a tasty capsicum peanut chutney. Fresh Herbs: You can also make mint peanut chutney by incorporating fresh herbs like mint (pudina) for a refreshing twist.
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