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Peanut chutney | Groundnut chutney | Verkadalai chutney | Tamilnadu style groundnut chutney | kadala chutney | Palli chutney recipe | shenga chutney | Andhra Style Peanut Chutney is a quick and tasty nut-based side dish for South Indian tiffin varieties. Peanut chutney is a perfect blend of tangy, spicy, and nutty flavors. With less than 5 minutes of cooking this Indian vegan side is perfect for a busy morning.

Why peanut chutney?

Peanut is very good for health so this groundnut chutney is not only quick but also healthy. Traditional groundnut chutney requires roasting peanuts in low flame but I used store-bought unsalted roasted peanuts. Usually, I keep Idli and start making this chutney. Before Idli is steamed we can make this peanut chutney.

What kind of peanuts should I use for the verkadalai chutney recipe?

Traditionally peanuts with skin are roasted in low flame for 4-5 minutes and we prepare chutney. For this peanut chutney recipe, I have used roasted unsalted peanuts which saved time. You can also use salted peanuts but adjust the salt accordingly. If you are using store-bought peanuts check for the ingredients make sure the roasted peanuts dissent gave corn syrup or any additional add-on. Avoid using raw peanuts, always use roasted peanuts for verkadalai chutney.

Can I skip coconut?

You can use an equal amount of onions instead of coconut. If you use onion it tastes like famous Andhra style peanut chutney | pallu chutney. I like that taste too but sautéing onions will take extra time so for busy mornings I prefer peanut chutney with coconut.in our home, we like coconut flavor so added a lot of coconuts but if you prefer a strong peanut flavor reduce the amount of coconut

Can I make it spicy?

Traditionally Andhra-style peanut chutney is spicy. To make it kids-friendly and suitable for our taste I generally add less spicy. If you are doubtful about the spice of the red Chilli always sautéd 2 red Chilli but Instead add 1 while grounding and after checking the spice add one more if required. I have used byadagi chilli.

Can I skip garlic?

Yes, garlic is optional but it gives a nice flavor to the peanut chutney. Also, it helps with digestion. You can add 1 garlic if you don’t prefer a strong garlic flavor. You can also grind raw garlic but I prefer to roast garlic with red Chillies.

What’s the shelf life of verkadalai chutney?

Peanut chutney with coconut stays good for 3-4 days in the fridge. Make the chutney and refrigerate immediately and always use a clean dry spoon. Avoid keeping them at room temperature as they might turn sour. Refrigerated peanut chutney always turns thick so add little water and dilute before serving.

Variations to make groundnut Chutney

For more Peanut flavor use peanut oil and reduce the coconut
You can sauté onions and skip the coconut
You can also sauté 1 tablespoon of Urad dal and Channa dal and prepare chutney. Skip coconut in that case
You can add 1/2 teaspoon of cumin seeds for extra flavor
Tamarind gives a nice tangy taste to the chutney instead you can also sauté tomatoes and add it to the chutney
Curry leaves/ coriander leaves/ mint leaves can be added for additional flavor. Sauté till they wilt
If you are using green Chilli you need not saute
Ginger, asafoetida, and garlic help for digestion so if you are skipping garlic use the other two

Ingredients

1 + 1/2 teaspoon Coconut oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
Few curry leaves
2 garlic chopped
2 red chilli
1/8 teaspoon ginger
140 grams Peanuts
100 grams Coconut
2 tablespoon roasted gram | pottukadalai
1/8 teaspoon tamarind paste
required Salt

Instructions

Add 1 teaspoon of oil and once when the oil is hot, add mustard seeds, urad dal, and curry leaves, let the mustard seeds splutter, and dal turns golden brown
Transfer the tempering and to the same pan add coconut oil and once when oil turns warm add chopped garlic and saute till they start changing color
Furthermore add red chillies and ginger, saute till the garlic turns brown
Transfer them to a plate and let them cool
After everything is cool add peanuts, coconut, roasted gram, required salt, and little water to a mixie jar and grind
Finally, add tamarind paste and little water; ground chutney
Mix well with tempering and serve

Video

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Notes

For more Peanut flavor use peanut oil and reduce the coconut
You can also dry roast peanuts at low flame for 4-5 minutes
Adjust the salt if you are going to use salted peanuts
Grind chutney with little water. Add extra water to the ground chutney
You can use a small piece of tamarind instead of tamarind paste
For store bought tamarind paste adjust the quality according to it's sourness
You can sauté onions and skip the coconut
You can also sauté 1 tablespoon of Urad dal and Channa dal and prepare chutney. Skip coconut in that case
Tamarind gives a nice tangy taste to the chutney instead you can also sauté tomatoes and add it to the chutney
Curry leaves/ coriander leaves/ mint leaves can be added for additional flavor. Sauté till they wilt
If you are using green Chilli you need not saute
Ginger, asafoetida, and garlic helps for digestion so if you are skipping garlic use the other two

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Ingredients

1 + 1/2 teaspoon Coconut oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

Few curry leaves

2 garlic, chopped

2 red chilli

1/8 teaspoon ginger

140 grams Peanuts

100 grams Coconut

2 tablespoon roasted gram | pottukadalai

1/8 teaspoon tamarind paste

required Salt

How to make groundnut chutney with step by step pictures

Add 1 teaspoon of oil and once when the oil is hot, add mustard seeds, urad dal, and curry leaves, let the mustard seeds splutter, and dal turns golden brown