7 Types Of Peanut Chutney/Palli Chutney

1. Peanut Chutney Using Onion & Chana Dal

Prep Time: 5min
Cook Time: 8min
Total Time: 13min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
1 Small Sized Onion, chopped
2 Tblspn Roasted Chana Dal (Putnala Pappu)
4-5 Green Chillies, chopped
Salt to Taste
1/2 Lemon Size Tamarind or add as needed, extract pulp
1 Tblspn Chana Dal(Chanaga Pappu)
1/8 Tspn Cumin(Jeera) Seeds
2-4 Garlic Cloves
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
2 Dried Red Chillies
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
2 Tspn Oil

Directions

1. In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.
2. Heat oil in the same pan on a medium flame, add cumin seeds, garlic cloves, chana dal, green chillies & saute for a minute. Add chopped onions & fry until they turn translucent. 
3. Now add roasted peanuts, tamarind extract, roasted chana dal, salt & combine well. Turn off the flame & let it cool at room temperature before adding to a mixie jar. Grind into a smooth paste by adding water & transfer to a bowl. Keep aside.
4. For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
5. Serve with idli, dosa or mysore bonda. 

2. Peanut Chutney Using Red Chilli Powder

Prep Time: 5min
Cook Time: 8min
Total Time: 13min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
1 Tspn  Red Chilli Powder
6 Cashew Nuts (optional)
1/3 Cup Fresh Coconut Pieces (optional)
Salt to Taste
1/2 Lemon Size Tamarind or add as needed, extract pulp
1/8 Tspn Cumin(Jeera) Seeds
2-4 Garlic Cloves
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
2 Tblspn Urad Dal(Mina Pappu)
1 Tblspn Oil

Directions

1. In a pan roast peanuts on a medium flame & tranfer it to a plate. Keep it aside.
2. Heat oil in the same pan on a medium flame, add cumin seeds, garlic, cashew nuts(optional) & saute for 1 minute.
3. Now add roasted peanuts, red chilli powder, tamarind extract, salt & combine well. Turn off the flame & let it cool at room temperature before adding to a mixie jar. Grind into a smooth paste by adding coconut pieces(optional), water & transfer to a bowl. Keep aside.
4. For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium-low flame. Turn off the flame & let it cool at room temperature before adding it to a mixie jar. Grind into a coarse powder & add to peanut chutney paste. Mix everything well with a spoon.
5. Serve with idli, dosa or mysore bonda. 

3. Peanut Chutney Using Yogurt/Curd

Prep Time: 5min
Cook Time: 5min
Total Time: 10min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
4-5 Green Chillies, chopped
Salt to Taste
1/2 Tspn Lemon Juice
1/4 Cup Yogurt/Curd
1/8 Tspn Cumin(Jeera) Seeds
2-3 Garlic Cloves
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
1 Dried Red Chilli
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry Leaves (Karivepaku)
2 Tspn Oil

Directions

1. In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.
2. Heat oil in the same pan on a medium flame, add cumin seeds, garlic cloves, green chillies & saute for a minute. 
3. Now add roasted peanuts, salt & mix everything well. Turn off the flame & let it cool at room temperature before adding to a mixie jar. Grind it to a smooth paste by adding yogurt, lemon juice, water & transfer it to a bowl. Keep aside.
4. For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
5. Serve with idli, dosa or mysore bonda. 

4. Peanut Chutney Using Fresh Grated Coconut

Prep Time: 5min
Cook Time: 5min
Total Time: 10min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)

4-5 Green Chillies, chopped

Salt to Taste

1/4 Cup Fresh Coconut, grated

1/2 Lemon Size Tamarind or add as needed, extract pulp

1/8 Tspn Cumin(Jeera) Seeds

2-3 Garlic Cloves

1/2 Cup Water or add as needed

1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds

1/4 Tspn Cumin(Jeera) Seeds

1 Dried Red Chilli

1/2 Tspn Chana Dal(Chanaga Pappu)

Few Curry Leaves (Karivepaku)

2 Tspn Oil

Directions

1. In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.
2. Heat oil in the same pan on a medium flame, add cumin seeds, garlic cloves, green chillies & saute for a minute. 
3. Now add roasted peanuts, salt & mix everything well. Turn off the flame & let it cool at room temperature before adding to a mixie jar. Also add fresh grated coconut, tamarind extract, water & grind into a smooth paste. Transfer to a bowl & keep aside.
4. For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
5. Serve with idli, dosa or mysore bonda. 

5. Peanut Chutney Using Mint(Pudina) & Cilantro(Kothmir) Leaves

Prep Time: 5min
Cook Time: 5min
Total Time: 10min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
1/4 Cup Cilantro Leaves (Kothmir)
2 Tblspn Mint Leaves (Pudina)
4-6 Green Chillies, chopped
Salt to Taste
2 Tblspn Chana Dal(Chanaga Pappu)
1/4 Tspn Cumin(Jeera) Seeds
1/2 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
2 Dried Red Chillies
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
2 Tspn Oil

Directions

• In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.

• Heat oil in the same pan on a medium flame, add cumin seeds, chana dal, green chillies & saute for a minute. Add mint leaves, cilantro leaves & saute for an another minute.

• Now add roasted peanuts, salt & combine well. 

• Turn off the flame & let it cool at room temperature before adding to a mixie jar. Grind into a smooth paste by adding water & transfer to a bowl. Keep aside.
• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
• Serve with idli, dosa or mysore bonda. 

6. Peanut Chutney Using Dry Coconut Powder

Prep Time: 5min
Cook Time: 5min
Total Time: 10min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
2 Tblspn Dry Coconut Powder
2 Tblspn Roasted Chana Dal (Putnala Pappu)
6-8 Green Chillies, chopped
Salt to Taste
1/2 Lemon Size Tamarind or add as needed, extract pulp
1 Tblspn Chana Dal(Chanaga Pappu)
1/8 Tspn Cumin(Jeera) Seeds
1/2 Cup Water or add as needed
2 Tblspn Cilantro Leaves
4-6 Cashews
1 Tblspn Oil

For Tempering

1/4 Tspn Mustard(Avaalu) Seeds
1/4 Tspn Cumin(Jeera) Seeds
2 Dried Red Chillies
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
2 Tspn Oil

Directions

• In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.
• Heat oil in the same pan on a medium flame, add cumin seeds, chana dal, green chillies, cilantro leaves & saute for a minute. 

• Add roasted chana dal, dry coconut powder & saute until lightly browned. 

• Turn off the flame & let it cool at room temperature before adding to a mixie jar. 
• In a mixie jar add roasted peanuts, tamarind extract, roasted chana dal mixture, cashews, salt & grind into a smooth paste by adding water. Transfer to a bowl & keep aside.
• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
• Serve with idli, dosa or mysore bonda. 

7. Peanut Chutney Using Dry Red Chillies

Prep Time: 5min
Cook Time: 8min
Total Time: 13min
Yield: 4-5 Servings

Ingredients

1 Cup Peanuts(Palli)
1 Small Sized Onion, chopped
4-5 Dry Red Chillies
Salt to Taste
1/2 Lemon Size Tamarind or add as needed (soaked in water)
1/8 Tspn Mustard Seeds
1/4 Tspn Cumin(Jeera) Seeds
3/4 Cup Water or add as needed
1 Tblspn Oil

For Tempering

1/8 Tspn Mustard(Avaalu) Seeds
1/8 Tspn Cumin(Jeera) Seeds

1/2 Tspn Urad Dal(Mina Pappu)
Few Curry(Karivepaku) Leaves
2 Tspn Oil

Directions

• In a pan roast peanuts on a medium flame & transfer it to a plate. Keep it aside.
• Heat oil in the same pan on a medium flame, add cumin seeds, mustard seeds, dry red chillies & saute for a minute. Add chopped onion & fry until they turn translucent. 
• Now add soaked tamarind & combine well. Turn off the flame & let it cool at room temperature before adding to a mixie jar. Add roasted peanuts, salt & grind into a smooth paste by adding water.
• Transfer to a bowl & keep aside.
• For tempering; heat oil in a pan, add all the ingredients listed & saute for 1-2 minutes on a medium flame. Turn off the flame & transfer to chutney bowl. Mix everything well.
• Serve with idli, dosa or mysore bonda.

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