Andhra Palli Chutney, also known as peanut chutney, is a traditional condiment originating from the South Indian state of Andhra Pradesh known for its rich flavor profile and hearty texture. “Palli” in Telugu means peanuts, which are the main ingredient in this chutney.
This delectable chutney is typically made by combining roasted peanuts with various other ingredients such as tamarind, garlic, green or red chilies, and salt to achieve a balance of nutty, spicy, and tangy flavors. The preparation might involve dry roasting the peanuts to enhance their flavor before blending them into a paste along with the rest of the ingredients.
Palli Chutney often gets its distinctive tempering (tadka) of mustard seeds, cumin seeds, curry leaves, and dried red chilies fried in oil, which adds layers of flavor. The tempering is poured over the blended chutney just before serving, infusing it with a delightful aroma and taste.
Andhra Palli Chutney Recipe
Andhra Palli Chutney
This tangy and garlicky chutney is popular in the states of Andhra and Telangana and is perfect with Idli or any savory crêpe, such as Dosai, Neer Dosa, and Pesarattu. It also makes a tasty dip or sauce for chips and sandwiches. Roasted palli (“peanuts” in Telugu) make this chutney creamy. Keep it refrigerated in an airtight container for up to 5 days. Use a clean spoon for each serving.
Equipment
- 1 large skillet
Ingredients
- 1 cup raw peanuts skins removed
- 2 green chiles halved lengthwise
- 1 dried Guntur chile
- 2 garlic cloves
- 1 teaspoon tamarind paste or 1 small marble-size seedless tamarind block
- 1/2 cup shredded fresh coconut or frozen, thawed to room temperature
- 1 teaspoon salt
- 1 cup water divided
- 2 teaspoons vegetable or corn oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon husked whole black lentils
- 1/2 teaspoon Bengal gram
- 1 curry leaf sprig
Instructions
- Heat a large skillet over medium heat.
- Add the peanuts and dry-roast for about 4 minutes until they turn light brown. Transfer them to a medium bowl and set aside.
- Return the skillet to the heat and add the green chiles, Guntur chile, and garlic. Dry-roast for 2 to 3 minutes until the garlic starts to brown. Turn off the heat and add the tamarind paste to soften a bit. Set aside to cool for about 10 minutes, or until the peanuts are completely cool.
- In a blender, combine the cooled peanuts, green chiles, Guntur chile, garlic, tamarind, coconut, and salt. Pulse a few times to grind. With the blender running, slowly add 3⁄4 cup of water until a smooth paste forms. Transfer the paste to a medium bowl. Rinse the blender with the remaining 1⁄4 cup of water and add this to the chutney. Stir well to combine.
- Heat a small skillet over medium heat. Add the oil and cook for 30 seconds.
- Add the mustard seeds, black lentils, Bengal gram, and curry leaves. Cook until the mustard seeds begin to sputter, about 1 minute, and turn off the heat. Stir the
Notes
Leave out the coconut, if you wish, but it does add nice flavor to the
chutney.
chutney.
Cooking Tips about Andhra Palli Chutney
- Roast Peanuts Properly: Dry roast the peanuts until golden brown to enhance their nutty flavor. Ensure even roasting to avoid burnt spots, which can alter the taste of your chutney.
- Skinning Peanuts: After roasting, let the peanuts cool and then rub them together to remove the skins easily. This is optional but can result in a smoother chutney.
- Spice Balance: Adjust green or red chilies according to the heat level you desire. You can also use a combination of both for complexity in flavor.
- Enhancing Flavors: Include ingredients like garlic, tamarind, and jaggery or sugar to balance the flavors – garlic for its pungency, tamarind for tanginess, and jaggery or sugar to add a hint of sweetness.
- Use Fresh Ingredients: Fresh curry leaves and coriander leaves can be added to give a more authentic flavor profile and aroma to the chutney.
- Proper Grinding: Grind the roasted peanuts with the rest of the ingredients to a seam consistency. Some prefer a little texture in their chutney, so adjust the coarseness according to preference.
- Tadka – Tempering: A tempering of mustard seeds, cumin seeds, dried red chilies, and asafoetida heated in oil and poured over the chutney can significantly enhance its taste and add an aromatic finish.
- Consistency Check: The amount of water added during the grinding process will determine the chutney’s thickness. Add it gradually to reach the desired consistency.
- Acidic Touch: If using tamarind paste, ensure it is well incorporated into the chutney with no lumps. You could soak the tamarind in warm water beforehand to soften it.
- Storage Considerations: Store the chutney in an air-tight container in the refrigerator and consume it within 3-4 days due to the fresh ingredients involved.
Serving suggestions about Andhra Palli Chutney
- With South Indian Breakfast Items: It pairs excellently with idlis, dosas, and vadas. The chutney’s hearty texture complements the softness of idlis and the crispness of dosas.
- As a Spread: Use the chutney as a delicious spread on whole grain sandwiches or wraps to add a nutty flavor.
- Dip for Snacks: Serve it as a dip alongside appetizer platters featuring items like vegetable sticks, fingers foods, or crackers.
- With Rice: A spoonful of Palli Chutney mixed into steamed rice or used as an accompaniment for rice-based dishes such as lemon rice or tamarind rice adds a tasty twist.
- Over Grilled Foods: This chutney goes well with grilled or roasted vegetables, chicken, or fish, adding a delectable layer of flavor.
- With Parathas: Pair the chutney with parathas (Indian flatbreads) for a satisfying meal, using it as a side for dipping or even as a filling when making stuffed parathas.
- In Fusion Cuisine: You could use Andhra Palli Chutney in fusion dishes, such as burgers, by applying it on the buns or inside the patty mixture for an Asian flair.
- In Savory Crepes or Pancakes: Add a unique touch to savory crepe or pancake fillings with a tablespoon of this chutney, enhancing the overall taste profile.
Top 5 FAQs about Andhra Palli Chutney
- What are the main ingredients in Andhra Palli Chutney? Andhra Palli Chutney primarily consists of roasted peanuts (palli), along with tamarind for sourness, green or red chilies for heat, garlic for a punch of flavor, and salt. A tadka (tempering) made with mustard seeds, cumin seeds, curry leaves, and dried red chilies in oil is poured over the chutney to add additional flavor.
- How do I prepare Andhra Palli Chutney? To make the chutney, roast peanuts until they’re golden brown and aromatic, then blend them with tamarind, salt, garlic, and chilies to a coarse or smooth consistency as per your preference. Adjust water depending on the desired thickness. Finally, prepare a tadka with the mentioned ingredients and mix it into the chutney before serving.
- How long does Andhra Palli Chutney last and how should it be stored? Andhra Palli Chutney should be stored in an airtight container in the refrigerator and typically lasts for 3-4 days. Since it contains fresh ingredients and no preservatives, it’s best consumed within this time frame for optimal taste and safety.
- Is Andhra Palli Chutney spicy? The spiciness can be adjusted according to your tolerance. Use fewer or milder chilies for a less spicy chutney, or add more if you prefer it hot. Removing seeds from the chilies can also reduce the heat level.
- What can I serve with Andhra Palli Chutney? Andhra Palli Chutney is traditionally served with South Indian breakfasts like idlis, dosas, and upma, but it can also be used as a condiment for sandwiches, wraps, or as a dip for appetizers and finger foods. It’s a versatile chutney that complements many dishes.
Andhra Palli Chutney, a key player in the culinary symphony of South Indian cuisine, stands out with its robust and nutty flavor. Made predominantly from roasted peanuts, or ‘palli’ in Telugu, it perfectly encapsulates the essence of traditional Andhra flavors through its harmonious blend of tanginess, spiciness, and the undeniable richness of the peanuts.
Leave a Reply