Peanuts or groundnuts are commonly called Palli or Verusenaga in Telugu. we make peanut chutney so often at our home that we have a joke that it can name our family chutney :). We make many variations of peanut chutney. If I am in the mood to have little tangy chutney then I add a few chopped and cooked tomato. For making peanut chutney with tomato please check our below recipe.
Peanut chutney with Tomato: Peanut Chutney | Groundnut Chutney | Palli Pachadi
How to make palli pachadi or peanut chutney:
1. Dry roast the peanuts on a medium flame until they are roasted by stirring continuously. Do not burn the peanuts. Transfer them to a plate and let them cool.
2. In the same pan, add 1 tsp of oil, add cumin seeds, green chilies, garlic cloves, ginger. Fry them for 2 minutes and turn off the flame. Add tamarind and let them cool.
3. Add all the fried ingredients to a blender, salt.
4. Blend them to a smooth mixture by adding water to get the desired consistency.
How to do tempering to peanut chutney:
1. In a frying pan, add 2 tbsp of oil and add mustard seeds, cumin seeds, urad dal, chana dal, red chilies, and curry leaves. Fry them until the dal turns golden brown and turn off the flame.
2. Add the tempering to the chutney.
Palli Pachadi or Peanut Chutney
- 1/2 cup Peanuts
- 2-3 Green Chilies (adjust as per your taste)
- 1 small Tamarind (marble size ball)
- 2 cloves Garlic
- 1 inch Ginger
- 1 tsp Salt or as per your taste
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 tbsp Cumin Seeds
- 1/2 tsp Urad Dal
- 1/2 tsp Chana Dal
- 1 Red Chili
- 1 sprig Curry Leaves
- 1 tbsp Oil
- Dry roast peanuts in a frying pan stirring continuously without burning peanuts. When roasted, transfer them to a plate and let them cool.
- In the same pan, add 1 tsp of oil. Add 1/2 tablespoon of cumin seeds, green chilies, garlic cloves, and ginger. Saute them for 2 minutes and turn off the flame. Add tamarind and let them cool.
- Add all the fried ingredients to a blender, salt, and water.
- Blend them into a smooth mixture.
- Add 1 tbsp of oil to a pan then add mustard seeds, cumin seeds, urad dal, chana dal, red chilies, and curry leaves. Fry them until dal turns golden.
- Add the tempering to the peanut chutney.