This Andhra-style peanut chutney adds a bright, flavorful streak to a multitude of dishes.

Peanut Chutney Recipe: 3 Tips for Making Peanut Chutney

Peanut chutney, also known as palli chutney or groundnut chutney, is a gluten-free side dish made from peanuts, chilies, curry leaves, and a blend of spices. This regional [chutney](https://www.masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes) variation comes from Andhra Pradesh in Southern India. 

Popular foods to eat with peanut chutney include masala *dosa*, toppings-laden *uttapam*, *idli* rice cakes, *upma* (savory porridge), and *pachadi* (traditional [raita](https://www.masterclass.com/articles/how-to-make-cucumber-raita) or yogurt-based condiment), as a component of a classic South Indian breakfast, or as an accompaniment to fried street food favorites like *vada* and *punugulu*.

Like tomato chutney and coconut chutney, recipes for peanut chutney vary by household and preference:

1. __Use unsalted peanuts__. The type of peanut you use to make this chutney is up to you. The side dish can be made with raw or roasted peanuts, skin on or off, but using unsalted peanuts is optimal because it allows you to control the salt content of the finished dish. 
2. __Temper the spices in hot oil__. The act of tempering spices in hot oil (also known as *tadka*) enhances both their aroma and flavor. Add the spices to the chutney for the perfect finishing touch before serving it with paneer (uncured cheese) or paratha (unleavened Indian wheat bread). 
3. __Adjust to your preference__. If you want a more intense heat, use raw garlic instead of sautéing it with chilies and ginger. Swap tangy-sweet [tamarind](https://www.masterclass.com/articles/what-is-tamarind-how-to-use-tamarind-paste-and-6-easy-tamarind-recipes) for a salty, spice-forward chutney. If you can’t find curry leaves at the grocery store, dried lime leaves or [bay leaves](https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves) will work in a pinch.
This Andhra-style peanut chutney adds a bright, flavorful streak to a multitude of dishes.

Peanut chutney, also known as palli chutney or groundnut chutney, is a gluten-free side dish made from peanuts, chilies, curry leaves, and a blend of spices. This regional <a href='https://www.masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes","linkCopy":"chutney","category":null}'>chutney</a> variation comes from Andhra Pradesh in Southern India. Popular foods to eat with peanut chutney include masala dosa, toppings-laden uttapam, idli rice cakes, upma (savory porridge), and pachadi (traditional <a href='https://www.masterclass.com/articles/how-to-make-cucumber-raita' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-cucumber-raita","linkCopy":"raita","category":null}'>raita</a> or yogurt-based condiment), as a component of a classic South Indian breakfast, or as an accompaniment to fried street food favorites like vada and punugulu.

What Is Peanut Chutney?

Like tomato chutney and coconut chutney, recipes for peanut chutney vary by household and preference:<ol class="mc-m-4"><li class="mc-my-4"> 1. Use unsalted peanuts. The type of peanut you use to make this chutney is up to you. The side dish can be made with raw or roasted peanuts, skin on or off, but using unsalted peanuts is optimal because it allows you to control the salt content of the finished dish. </li><li class="mc-my-4"> 2. Temper the spices in hot oil. The act of tempering spices in hot oil (also known as tadka) enhances both their aroma and flavor. Add the spices to the chutney for the perfect finishing touch before serving it with paneer (uncured cheese) or paratha (unleavened Indian wheat bread). </li><li class="mc-my-4"> 3. Adjust to your preference. If you want a more intense heat, use raw garlic instead of sautéing it with chilies and ginger. Swap tangy-sweet <a href='https://www.masterclass.com/articles/what-is-tamarind-how-to-use-tamarind-paste-and-6-easy-tamarind-recipes' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-tamarind-how-to-use-tamarind-paste-and-6-easy-tamarind-recipes","linkCopy":"tamarind","category":null}'>tamarind</a> for a salty, spice-forward chutney. If you can’t find curry leaves at the grocery store, dried lime leaves or <a href='https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves","linkCopy":"bay leaves","category":null}'>bay leaves</a> will work in a pinch. </li></ol>

3 Tips for Making Peanut Chutney

Peanut Chutney Recipe

This Andhra-style peanut chutney adds a bright, flavorful streak to a multitude of dishes.

This Andhra-style peanut chutney adds a bright, flavorful streak to a multitude of dishes.
