Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Peanut Chutney (Groundnut Chutney)

Buddala Pacchadi:

Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, and vada at my home so I prepare peanut chutney quite often. Also it makes a decent substitute to coconut chutney. Fresh coconut is a premium thing here at Ohio, because of that whenever a chutney recipe is called for I usually go with home classic, a crowd pleaser and an Andhra delight ~ peanut chutney (Buddala pachadi in Telugu language).

Peanut chutney ingredients
Peanut Chutney Ingredients

Recipe:

1 cup - peanuts
5 dried red chillies
1 small onion and 1 garlic clove - sliced to big chunks
2 teaspoons - tamarind pulp or to taste
½ tsp salt or to taste
For popu or tadka - 1 tsp each - cumin, mustard seeds, urad dal and six curry leaves

First step is roasting the peanuts.

If I have some time to kill, I usually go for stove-top method.
Place an iron skillet on stove top and on medium heat, slowly roast the peanuts to golden brown color. Cool and rub the skins off. I love the roasted peanut taste produced in this slow-cooking method.

In a rush, needs to prepare quickly, then I go for microwave method.
Pick a wide and big microwave safe bowl. Place peanuts and microwave them for 2-4 minutes, uncovered. How fast the roasting process is done depends on how powerful the microwave is and the quantity of peanuts. After each minute of microwaving, remove the bowl and mix or turn the peanuts with a spoon for even cooking. Microwave again for another one minute and repeat the process. Do this until the cream colored peanuts turn to light brown color. I have to warn you though, just like in any roasting process, microwave method is also a delicate one and in a split second perfectly golden peanuts could turn to charcoal black. Please be careful and pay attention to the process, if this is your first time. Once you get the hang of it, it will be really a breeze to roast peanuts in a microwave.

Step Two:
Heat a tablespoon of oil to smoking point in an iron skillet. Add and brown dried red chillies, onion and garlic.

Wait few minutes for them to cool down. This cooling process somehow increases the chutney taste tremendously and saves the motor blade of your mixer from melting.

Take roasted peanuts in a blender/food processor. Grind to fine.
Add other ingredients, plus tamarind, salt and a cup of water.
Grind to fine consistency.
Remove the chutney to a bowl.
Do the popu or tadka (toast popu ingredients listed above, in half teaspoon of oil in a vessel), add them to the chutney. This is always the final seasoning thing we do.
Mix and serve.

For breakfast dishes like upma, dosas, idlies etc, I always make the chutney little bit watery (see the chutney photo below). If the chutney is for rice (yes, it tastes quite good with rice also) I’d make the chutney little bit tight with as little amount of water as possible. (In the first case we have to dunk the breakfast item in chutney and in second case we have to mix it with rice and shape it into a round.)

Peanut chutney
Peanut Chutney

Posted by Indira©Copyrighted in Peanuts, Dry Fruits, Nuts & Seeds, Amma & Authentic Andhra (Friday May 13, 2005 at 1:50 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

54 comments for Peanut Chutney (Groundnut Chutney) »

  1. I go nostalgic whenever I eat Peanut Chutney…

    I studied at JNTU Engg college Anantapur and the wonderful taste of this chutney served at NB Hostel mess makes my mouth water even now.

    I like thia web site a lot. Woderful content

    Comment by Vamsi — November 10, 2005 @ 8:49 am

  2. Hello Vamsi, Thanks!
    Peanut chutney is verymuch a part of Raayala Seema fare.
    My sister(Geetha Vani) studied C.S, at JNTU, Anantapur (first batch of CS, 89 batch,I think).

    Comment by Indira — November 10, 2005 @ 10:42 am

  3. Hi Indira,

    I ate a this chutney, believe its called ‘allam pachdi’. Loved its ginger,garlic and sweet taste. Do you know the receipe? It’d be great if you can make it one day and post it on your blog ;-)

    Thanks!!

    Indira replies…
    Hello AD.. ‘allam pacchadi’, perfect for hot idlies, I know the recipe and often make it. I’ll definitely going to post about it one of these days. Thanks for the suggestion.

    Comment by AD — January 25, 2006 @ 7:40 pm

  4. Hi indira,

    Keep up the wornderful work! Just wanted to let you know, that the link for peanuts(the left-hand list of categories) appears in the section under ‘Dals’ instead of ‘dry fruits/nuts’. Thought you would like to know :)

    Rgds,
    Anwesha.

    Indira replies..
    Peanuts are legumes, that’s why I included them in Dal(Lentils and Legumes) category, Anwesha.

    Comment by Anwesha — February 23, 2006 @ 12:07 pm

  5. Learning beyond cooking!:)

    Comment by Anwesha — February 23, 2006 @ 10:44 pm

  6. Hi Indira,
    meeru chesina chutneys and pachadulu anni baguntayi.
    I have one small doubt.I too stay in a cold country.
    chutneys bayata pettacha lekapote fridge lo pettala ?
    bayata pedite padayipotaya ?
    because when i keep them in fridge they become hard and I dont know how to get them back to normal taste and shape.

    bye
    Anu

    Comment by Anu — March 3, 2006 @ 2:14 am

  7. Your way of presenting the recipies.
    process of preparation are extremely natural.
    i was trying to know about Ragulu(Telugu)and luckily I got so many recipies.
    to I prepared my food whole ragi and while eating it was very difficult to chew.
    if possible advise me whether ragi can be eaten with wholly (any harm if eaten wholly)or grinding or powdering is essential.
    thanking you
    chandan kumar.B
    9849804998

    Indira replies:
    Thanks for your nice words about my blog, greatly appreciate it.
    We usually prepare ragi foods with ragi flour never with the whole ragi millet.
    First slowly roast ragulu on stove top for few minutes until they release their wonderful smell. Let them cool down and then make a fine powder in mixer and prepare ragi malt - the caffien free drink or ragi dosa or ragi mudda.
    Hope this helps.

    Comment by B Chandan Kumar — May 20, 2006 @ 6:48 am

  8. Dear Indira garu,

    I must admit, your website is “THE BEST”. Most of the time I surf the internet to get the recipes. I have been surfing for the past two years and I feel your’s is the best. Please keep posting more and more interesting recipes for Kindergarden Chef’s like us :)

    Harini

    Comment by Harini Betha — June 17, 2006 @ 10:57 am

  9. Hi Indira,

    I made your PEanut chutney yesterday for Rava Dosa and it was delicious! Thank you for such a lovely blog with such unique recipes. :-)

    Cheers
    Latha

    Comment by Latha — June 21, 2006 @ 3:02 pm

  10. I tried this recipe today with Venn Pongal and it was great. Thanks for sharing this recipe. Your recipes are easy to make and taste delicious. Keep up the good work.

    Comment by Nithya — July 2, 2006 @ 9:45 pm

  11. hi,
    made ur chatney with pongal.. it was gud but cud not get rid of the rawness of peanuts.. otherwise it was very nice,
    regards,abhi

    Comment by abhi — July 26, 2006 @ 12:14 am

  12. Dear Indira Garu,

    Your recipes are so greatly described, I am totally inlove with your website :) . Thank you so much for saving a bachelor like me from the american fast food. Really appreciate this.

    I also feel you should add all your recipes to Wikipedia, so that they will stay forever. The link is http://en.wikibooks.org/wiki/Cookbook

    Comment by Balu — August 1, 2006 @ 1:00 pm

  13. […] So, when we crave South Indian food, we do not head to Sagar Ratna, though there is one at walking distance. We cook our own or we head to Andhra Bhawan near Hyderabad House. The food used to be better but it is still good. I wish they would charge more (the all-you-can-eat thali is a mere Rs 50!) and bring back some of the earlier curries. The menu is: a dry subzi, a wet curry (this used to be coconut -milk based, but no more), the dal (toor dal with gangura or spinach), a chutney (there is an amzing variety here, just checkout the South Indian blogs. This Monday they served a peanut chutney similar to this one at Indira’s), dahi, a sweet, sambar, rasam, and papad, all served with roti and rice. On Saturdays they serve pooris instead of roti. On every table are small containers with two types of pickles (gongura, lemon, tomato, or mango-garlic); a spiced powder of roasted dals, similar to the Maharashtrian metkoot, to be mixed with the rice and some ghee - yum; and a small katori of ghee. The sweets can be a not-very-good tapioca or vermicelli or rice payasam, or boondi, the moderately good ‘kesari’ halwa (without the kesar, of course), or my favourite of the lot, the shahi tukda. […]

    Pingback by A Mad Tea Party » Southern Ambrosia…Andhra Bhawan…and a Promise — August 23, 2006 @ 7:56 am

  14. […] After removing the rice, grind the dal to a smooth paste and mix it thoroughly with the ground rice mixture. Swirl the batter in a hot,clean skillet and drizzle 1/2 tspoon oil around it. After 2-3 minutes of cooking it in high heat turn the pesarattu over and cook for another 2-3 minutes. Fold it and serve with peanut chutney. I made Indira’s Peanut Chutney and it was a grand tiffin for us on Saturday. […]

    Pingback by Amma’s Pesarattu « Culinary Chemistry — October 9, 2006 @ 10:03 pm

  15. Hi Indira. Glad to see you back after your car-trip across the US.

    I tried this chutney a couple of months ago–the first recipe that I tried from your blog–and now I make it every time I make idlis, dosas, or adai! The entire family loves it! Thanks for providing us with this family-favourite.

    Comment by Anita — October 18, 2006 @ 7:27 pm

  16. mymouth was watering just by reading this recipie

    thanks
    will try it soon

    Comment by Anand Paranjothi — October 27, 2006 @ 5:41 am

  17. Hi Indra,

    I like this chutney very much. But I didn’t know how to prepare. Today after reading the recipe I prepared, it came very well. My friends appreciated me. The actual credit goes to you :)

    Thank you very much.

    Comment by Mani — December 9, 2006 @ 12:01 pm

  18. Hello Indira,

    I am great fan of your website. Very colorful content and step-by-step procedure of the recepies. Last nite I made peanut chutney ane it came out so well that my son loved it(he is 3 yrs old and great fan of tasty andhra style food) I am from Sydney.

    Comment by priya — December 14, 2006 @ 3:02 pm

  19. Hi Indra,

    I made the peanut chutney last night to go with dosas…Just amazing…I have started trying many of your dishes…simply great work…keep it up.

    Comment by Kalpana — February 21, 2007 @ 7:14 am

  20. wonderful recipe..i luv your website

    Comment by parimala — May 29, 2007 @ 4:00 pm

  21. Hi indira,

    Thanks a lot for sharing so many good recipes. I never used to cook before marriage and now have moved out of India. Your website is really of great help to me. I have tried so many recipes from your website and I must admit that all the recipes are exceptionally good. Thanks once again and keep up the good work. ALL THE BEST.

    Comment by Prabalini — May 31, 2007 @ 7:33 am

  22. Made this chutney yesterday Indira..It was a refreshing variation from the peanut chutney recipe I normally make…

    Comment by chandrika — July 9, 2007 @ 6:47 pm

  23. Love this website, I’ll be making the peanut chutney tonight because a friend is coming to make dosas.

    I’m sure to visit it often.

    Comment by rebecca — July 9, 2007 @ 9:48 pm

  24. hi indira,

    This is the awesome website. Photos are very beautiful that makes me to try each and every recipe of yours. I really really thank you for sharing your mouthwatering recipes.

    Comment by vijayalakshmi — July 11, 2007 @ 12:47 pm

  25. Hi Indira…

    I recently got married and moved to US…”What to cook” was the potential question everyday until I came across your blog… Just by seeing the yummy photos you have put up, I started cooking as per the recipes in ur blog…The dishes are really good!! Thanks a lot …

    Comment by Jayalakshmi Raja — August 27, 2007 @ 4:49 pm

  26. Indira garu
    Can you kindly give me your website, so i can learn the recipies.please. i happen to see your recipe for peanut chutney and i want to see more. thanks

    Comment by shakuntala — August 31, 2007 @ 9:13 am

  27. Hi indira,

    I have one question,if we add onion to this chutney is it ok to keep in fridge for 3 to 4days and one more is the red chillies taste better or the green chillies(usually i tried the green i just want to try the red one now).

    thanks.

    Comment by swapna — September 20, 2007 @ 2:28 pm

  28. Hi Indira,

    I can feel the mouth watering taste even while reading it.

    Cheers to you!!!!

    Comment by Sana — October 29, 2007 @ 12:41 am

  29. Fabulous recipe… I had tasted this at my aunt’s place and have been meaning to learn it. But never got around to. This evening when my husband wanted some chutney and unfortunately he is off coconut, so I decided to search the web for peanut chutney.

    Your recipe has got me compliments from my husband who is incidentally a hotel management guy. Thanks!

    Comment by Poornima — February 29, 2008 @ 5:08 am

  30. I tried this yesterday, and it was great.. tasted a bit like dal chutney that we make in Tamil Nadu. I’ve had peanut chutney at my Andhra friend’s house couple of times but didn’t make note of the recipe (I’m not great a “remembering” them) so I searched online and got to your website. Great work, keep it up! I’m sure I’ll be a regular visitor soon :-)

    Comment by Sethu — March 26, 2008 @ 1:02 pm

  31. Indira,
    This chutney tasted absolutely fantastic. All thanks to your simple and precise instructions the recipes become so easy to cook.

    Comment by Ashita — April 13, 2008 @ 8:37 am

  32. Hi Indira,

    Thanks a lot for the recipe. I just tried it out. It is daily fare at home. However I am missing it after coming to the US. Just tried it out. It turned out awsome.

    One comment, we do not use onions in this chutney… so I ignored the onions part of it.

    Thanks for the recipe

    Srikanth

    Comment by Srikanth — May 14, 2008 @ 4:27 pm

  33. hai indira,
    yet to try the peanut chutney recipe. shall update when i am done with it. thanks for the chutney.

    Comment by satish — June 10, 2008 @ 12:36 am

  34. Thanks for your recipe. I am nostalgic with this chutney. Now with the help of your recipe I am regularly making peanut chutney every week.

    Comment by velu — February 5, 2009 @ 9:44 pm

  35. Thank you for the recipe. Throughly enjoyed it.

    Comment by Sandeep — September 11, 2009 @ 8:38 pm

  36. I followed exactly and it turned out the best.

    Comment by Sunil — December 11, 2009 @ 7:05 pm

  37. Thanks a lot for the recipe. The “palli chutney” came out great. I think I put a little too much red chillies to make it HOT and it came out redder than I hoped for :)

    Comment by Sushanth — January 17, 2010 @ 5:26 pm

  38. Thanks for the palli chutney.It is differnet,all the way we use to prepare putnalu coconut chutney for idli,but palli chutney made easy and so tasty.

    Comment by Swarna — April 7, 2010 @ 9:45 am

  39. Thanks a lot for this recipe. This is a hit in our home! The only variation we do is to add the final tadka before grinding, rather than after. And it came out great!
    Thanks again!

    Comment by neelesh — April 25, 2010 @ 12:41 am

  40. Hi,
    Thanks a lot for this great Kurnool/Kadapa style of Recipe.I too from Allagadda/Nandyal and knew very well about this and I came to knew how to make this from you and its great recipe. Thank you.

    Comment by P V B reddy — May 20, 2010 @ 7:04 pm

  41. Hi Indira …
    I’m a big fan for your recipes & Your presentation … I generally check your website but never left a msg … today I was searching like anything for this Peanut chutney … oh finally caught this awesome yet easy to do recipe … thanks a lot …

    Comment by Madhu — June 11, 2010 @ 9:52 pm

  42. Hi Indira,
    could you please suggest what I can use instead of tamarind? Thanks.

    Tamarind sour taste is needed in this recipe, Miska. I strongly recommend it. If obtaining tamarind is not possible, add lemon or lime juice or fruit vinegar. The sour taste compliments and enhances creamy peanut taste in peanut chutney.
    Please let me know how you like this recipe, if you try. Thanks.
    -Indira

    Comment by Miska — June 20, 2010 @ 2:41 pm

  43. Hi Indira,

    I’ve tried ur peanut chutney….it was so delicious….u r amazing…nd thanx for such a wonderful recipe….I live in UK and ur chutney is all time favorite for my entire family..thank u once again…

    Comment by priya — September 28, 2010 @ 6:24 am

  44. Hi Indira,

    I tried this receipe today , it was very tasty. Thanks so much for this receipe.

    Comment by babitha — January 18, 2011 @ 11:55 pm

  45. Can you tell me if you have any recipes for tindora sabzi? I cook everyday at the temple and I want to try different recipes and I noticed this week, they had alot of tindora. I really don’t know what these are, but heard they make a nice sabzi. I got one simple recipe on the internet, but wondered if you had any recipes for it. Thanks, your servant, Damodara Priya dd

    Comment by Damodara Priya dd — February 12, 2011 @ 2:07 am

  46. Excellent recipe! Two modifications we tried that resulted in a different, still yummy taste
    1. Grind a palmful of Pottu Kadalai [roasted Bengal Gram] along with the groundnut 2.Substitute sour unripe mango [if available] instead of Tamarind paste

    Some may not like the mustard-hing tadka-the final step suggested-& can be omitted

    Comment by Aburva — February 20, 2011 @ 7:49 pm

  47. Chutney tasty hai

    Comment by Raju — May 23, 2011 @ 2:10 am

  48. It tasted so well my husband couldn’t thank me enough…:)

    Comment by Ria — August 9, 2011 @ 8:59 am

  49. Very useful blog. I love the way you have It all listed, sorted…very organised. Decided to give this a try after my tenant (who is from AP) prepared it fo for us.

    Culinary definition of nuts is much less restrictive than the botanical one. So peanut is a legume that is a nut as far as cuisines are concerned.

    Comment by Sumukha — August 10, 2011 @ 10:37 pm

  50. Thank you for the receipe. I tried it and was fantastic

    Comment by suchitra — October 31, 2011 @ 9:09 pm

  51. Hi. Just now I looked into this recipe though I know how to prepare it. Anyway keep up your good work. All the best!!!

    Comment by suren — June 20, 2012 @ 4:21 pm

  52. mouth watering, when groudnut chutney is there at home, I dont touch non vegetarian food

    Comment by soorada gopal kumar — January 24, 2013 @ 12:35 pm

  53. Madam,
    I have studied M.A. English in S.K.University,Anantapur in 2005-2007. Now my age is 45 years. I haven’t married. So I have to cook myself so I remembered the taste of this chutney then I searched for it in the internet then I find it. So finally you explained clearly how to prepare it. It looks exactly like which I saw in S.K.U.
    Thankyou very much madam.

    Comment by B VENKATA NAIDU — December 18, 2015 @ 3:33 am

  54. […] Peanut Chutney        Prep Time    : 5 minutes Cook Time    : 10 minutes Total Time   : 15 minutes Serves       : 4 Adapted from : Mahanandi Ingredients […]

    Pingback by Peanut Chutney — September 24, 2017 @ 5:32 pm

Your Comment

(required)

(required but not published)

RSS feed for comments on this post. TrackBack URI