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South Indian · Indian

Peanut chutney (palli pachadi)

Vegetarian

పల్లీ పచ్చడి · pallī paccaḍi

Roasted peanuts ground with chilli, garlic and a little tamarind, then finished with a mustard-seed and curry-leaf tempering. A rich, nutty breakfast chutney from Andhra and Telangana.

Peanut chutney (palli pachadi) is a South Indian condiment, ready in about 10 minutes and made with roasted peanuts, garlic and tamarind. It serves 6 and is rated beginner to cook.

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Prep
5 min
Cook
5 min
Total
10 min
Serves
6
Level
Beginner
Calories
122

Ingredients

6 servings (about 45 g)

For the tempering

Equipment

Method

  1. Step 1

    If your dried chillies are not already roasted, toast them in a dry pan for a minute until they darken and smell smoky.

  2. Step 2

    Blend the peanuts, chillies, garlic (opens in a new tab), tamarind (opens in a new tab), cumin and salt first to a coarse powder, then add the water gradually and blend to a thick, smooth paste.

  3. Step 3

    Heat the oil, add the mustard seeds (opens in a new tab) and, once they pop, the urad (opens in a new tab) dal, curry leaves (opens in a new tab) and asafoetida (opens in a new tab). Fry until the dal is golden and pour over the chutney.

    Food safety: Hot oil spits when curry leaves and seeds go in; keep your face back and have the lid nearby.

About this dish

Origin
Andhra Pradesh and Telangana, Andhra Pradesh, India · Commonly attributedPeanut chutneys are common across South and West India; this Telugu style is the best known with idli and dosa.More food from India
Dish
Breakfast · Condiments, chutneys & relishes · Dips & spreads
Cooking method
Blended, Sautéed
Taste
nutty, savoury, spicy (chilli heat), tangy
Diet
Vegan · Dairy-free · Keto-style · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Roasted peanuts · Garlic · Tamarind · Black gram (urad dal) · Dried whole chillies · Cumin seeds
Techniques
Sautéing · Wet grinding · Emulsification

Allergens

  • Contains: Peanutsfrom roasted peanuts
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

122 kcal per serving

Estimated

1 serving ≈ 47 g · recipe makes 6

Where the energy comes from

  • Protein 14%
  • Carbohydrate 17%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy122 kcal262 kcal
Protein4.6 g9.8 g
Carbohydrate5.6 g11.9 g
Net carbohydrate3.7 g7.9 g
Sugars1.2 g2.5 g
Added sugars0 g0 g
Fibre1.9 g4 g
Fat10 g21.5 g
Saturated fat1.4 g3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium294 mg631 mg
Salt equivalent0.7 g1.6 g
Vitamins & minerals per serving
Potassium
152 mg
Calcium
19 mg
Iron
0.6 mg
Magnesium
36 mg
Vitamin A (RAE)
10 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
19 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Roast raw peanuts yourself in a dry pan until spotted brown — they taste far better than ready-roasted.

Common mistakes

  • Adding all the water at once — peanut chutney thickens as it stands, so keep it slightly loose.

Serve with

  • Serve with idli, dosa, upma, pesarattu or Mysore bonda.

Storage

  • Refrigerate covered for up to 2 days; thin with a splash of water before serving.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

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What the dish is built around

Main ingredient

Used in step 2

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