Andhra Hotel Style Palli Chutney

Thick and fiery Andhra Hotel Style Palli Chutney is a perfect side with any South Indian Breakfast recipe. Roasted peanuts, shallow fried onions, tomatoes and red chilies are main ingredients in making this chutney. This chutney is characterized by its fiery spiciness and nutty flavor, which comes from red chillies and roasted peanuts. It’s a delightful accompaniment to many South Indian dishes like dosa, idli, and uttapam, and it can also be used as a dip for various snacks.

What is Palli Chutney?

Palli is the Telugu word for Peanuts. Peanut chutney is an easy, vegan and gluten-free recipe. Roasted or fried peanuts are ground to fine paste by adding chillies, tomatoes, onion, cumin and salt. Peanut chutney is much loved side dish with idli, dosa, vada, pongal, etc.

Andhra Hotel Style Peanut Chutney

In Andhra, you will find many variations of making this peanut chutney. Every hotel and every family has got their own unique way of making this chutney. You can also serve this Andhra palli chutney with evening snacks like bajji, chitti punugu, chitti idli, etc.

There are two ways in which this chutney is served,

Usually we serve thick palli chutney as a side along with breakfast recipes.

We serve thin palli chutney as accompaniment with snacks like bajji, bonda, chitti idli, punugulu, etc.

Love Chutney’s? Then check out these yummy chutney recipes,

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Pudina Chutney

Variations in making this chutney

Depending on likeness and availability of ingredients there are many variations in making this palli chutney. Here are few,

• Some people prefer adding fresh coconut slices or grated coconut to this chutney.
• Adding chopped ginger to chutney is another variation.
• Some prefer adding green chillies and some add dry red chillies.
• Adding tamarind or lemon juice brings good tangy taste in chutney.
• Finally, some love tempering (tadka) this chutney, some like it plain. It tastes almost the same both ways.

Ingredients needed to make palli chutney

Peanuts – the star ingredient of this chutney. The taste, texture and color of the chutney totally depends on peanuts. I prefer using roasted peanuts in making this chutney. But you can use fried peanuts too.

Dry Red Chillies – I use fiery Guntur dry red chilies in making this chutney. You can use fried green chillies too.

Onion & Tomato – Shallow fried onion and tomato pieces will bring taste and volume in the chutney.

Cumin – I like to use roasted cumin powder; you can add cumin seeds to onion and tomato pieces while frying them.

Ginger & Garlic – Finely chopped ginger and garlic pieces will bring fresh taste in this chutney recipe.

Tamarind Paste – You can directly add 1 inch piece of tamarind, or you can soak a small piece of tamarind in water and use it.

FAQ,

How to dry roast peanuts?

In a heavy bottom pan, add peanuts. On medium flame, stir and roast for 3 minutes. Reduce the flame to low and roast peanuts by stirring for every 1 minute. Once the peanuts start to make a crackling sound and a nice aroma of peanuts start to come, turn off the flame.

How to peel red skin peanuts at home?

Remove roasted peanuts on a plate and spread them evenly. Leave this to come down to remove temperature. When peanuts are cool enough to handle, gently rub peanuts between your forefinger and thumb or between palms and remove the skin. This is purely a labour of love.

Storing roasted peanuts

After removing the skin, you can store the peanuts in a clean and dry air-tight container. If stored properly, roasted peanuts stay fresh for a month.

Tips to make ‘the best peanut chutney’

Removing the skin of peanuts is purely optional. The color of chutney varies depending on roasting or frying for peanuts.

Be careful when you are roasting the peanuts. Burnt peanuts will bring bad taste and if not roasted properly, the chutney will not taste good.

I roast 200gms of peanuts and store them in an air-tight jar. I use them whenever required. Roasted peanuts will come handy on busy weekdays.