This peanut chutney will be one of the best and Easiest chutney you’ve ever made or tasted. It is creamy, packed with flavour and less than 10 mins! It is also called as palli chutney
Peanut Chutney/Groundnut chutney
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How to make peanut chutney/groundnut chutney without coconut?
To make peanut chutney,
Heat up oil in saute pan, add peanuts roast them to a nice golden colour.
Then add all the ingredients like garlic, dry red chilli, curry leaves and roast them for a few seconds. The dry red chilli tends to turn black quickly just make sure you turn off the heat once it turns a golden colour.
Once cooled, add into a blender, add tamarind, salt. Pulse it for few seconds. Then add water, pulse until its smooth and creamy.
To season: heat up gingerly oil, add mustard seeds and curry leaves. Saute for a few seconds.
Pour over the peanut chutney.
Variations you can make in peanut chutney/palli chutney:
Chilli- you can use green chilli instead of red ones that’s give a different taste.
Peanut chutney with coconut: grate some 1/4 cup of coconut, saute along with other ingredients to a nice golden colour, then follow the method.
Tomato: you can also add tomato, just saute with the ingredient and blend.
How do you serve peanut chutney:
This is best served with idly and dosa.
How long can you store peanut chutney/groundnut chutney:
Peanut chutney can be stored in the refrigerator for 3 to 4 days in airtight container.