Palli chutney, or red peanut chutney, is a specialty of Andhra cuisine. It goes well with idli, dosa, and vada. If you want to have a wonderful red peanut chutney, you must follow the recipe that follows. There is no coconut in this palli chutney made with peanuts. There are times when you need to make a wonderful side dish to go with your southern Indian snack or tiffin but don't have any coconut on hand. This Peanut Red Chilli Chutney is made using easily available ingredients. In my opinion, this chutney is superior to the standard coconut chutney. This is a fantastic supper for your kids since peanuts are a great source of protein, fiber, minerals, and vitamins. Unlike coconut chutney, which only lasts a week in the fridge, this peanut chutney keeps well for longer in a lunchbox.PALLI CHUTNEY/PEANUT CHUTNEY METHOD For peanut chutney, raw peanuts are either toasted without oil or roasted in a little quantity of oil over a moderate fire until they are well browned.
After that, let the peanuts cool before crushing them. Be careful when roasting the peanuts because either over-roasted or raw peanuts can taint the chutney's flavor. The roasted peanuts' skins are rich in fiber and give the chutney a lovely dark red color, so there is no need to remove them. This is a fantastic supper for your kids since peanuts are a great source of protein, fiber, minerals, and vitamins. The Kashmiri chilies should be toasted in the same pan with 1 teaspoon of oil after the peanuts have been roasted and removed from the pan. To make a smooth paste, put the roasted peanuts and chilies, tamarind pulp, salt, and a small bit of water in a blender once they have cooled to room temperature. Avoid using too much water during grinding. To prolong its shelf life, increase its thickness. A minor portion could be diluted while being served. In a bowl, transfer the chutney. Make the spices in a little pot. To the heated oil, add the white lentil/urad daal, mustard seeds, curry leaves, and asafoetida. To the final chutney, add the prepared seasoning. Serve after mixing with your favorite snack or tiffin. For a week, this palli chutney stays well in the fridge.
You may use green chilies for Kashmiri red chilies in this variation of peanut curry. You may mix roasted tomatoes and peanuts to make tomato peanut chutney. Red chili peppers, roasted peanuts, and fresh coconut are combined to make coconut peanut chutney. Combine roasted peanuts, yogurt, and coriander to make peanut yogurt dip. White lentil and sesame seeds should be crushed with tamarind and roasted peanuts. Without dried red chili, what is peanut butter pudding? You may use dried red chilies if Kashmiri chiles are not available. However, to get a stunning shade of red in your chutney, you must utilize Kashmiri chilies. When grinding the chutney, you may substitute fresh green chilies or red chili powder if you don't have any dried whole red chilies.
- Peanut Chutney, Palli Chutney
- Peanut chutney- A tangy delicious roasted peanuts and red chili chutney
- Prep Time
- 10 mins
- Cook Time
- 10 mins
Course: accompaniment, Chutney /Dips, Side DishCuisine: South Indian CuisineKeyword: Palli chutney, peanut, and red chili chutney, peanut chutney recipe Author: Anjana Chaturvedi Ingredients
- 1.5 cup Peanuts / Moongphali
- 8 Whole Kashmiri red chilies
- 1.5 inch Tamarind / Imli
- to taste Salt / Namak
- 1.5 inch Ginger / Adrak
- Tempering/tadka
- 1 tsp Mustard Seeds / Rai *
- pinch Asafoetida / Hing powder
- 10 Curry Leaves / Kadi Patta
- 1 tsp White Lentils / Urad ki dal (dhuli)
- 1.5 tsp Cooking Oil
- 1/2 tsp Cumin Seeds / Sabut Jeera
Instructions To remove the seeds and save the pulp, soak the tamarind in 1/2 cup of water in a small dish for a little while until it gets soft. Take a large pan and add two tablespoons of oil to it. When the peanuts are added to the pan, roast them over low heat for a few minutes, or until some of them start to crackle and the color of them gradually darkens.
The peanuts will become bitter if you roast them too long, and if you don't roast them long enough, the chutney will taste uncooked So roast carefully. The peanuts should be taken out of the pan and put aside. Now, add 1.5 mL of oil to the same skillet along with the full red chile, and roast for a few minutes over low heat, until they are properly roasted and their color has slightly changed. The peanuts and chilies should be given time to warm up and cool down. Blend the roasted peppers, peanuts, tamarind pulp, salt, and a little water in a blender until a pasty consistency is achieved. In a bowl, put the chutney powder. Oil should be heated in a pan before adding the mustard seeds, cumin seeds, and white urad dal.Cook for a little while after adding the curry leaves and asafetida. Stir thoroughly after adding the spice to the chutney. Serve this chutney with your favorite snacks, such as idli, dosa, or vada. Note: You may use fresh green chilies or Kashmiri red chili powder/chili powder for the dried red chilies in this chutney, but the color won't be as intense.