Website of the Year India 2016

Andhra Palli Chutney Recipe

Andhra Palli Chutney is a popular Indian Side-Dish
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Grind Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes

Andhra Palli Chutney is an amazing and nutritious groundnut chutney which is popularly consumed in Andhra Pradesh. This chutney has many uses and is loved for its unique texture and flavor.

This chutney is mostly served as a side dish with the lunch or dinner meals. You can learn how to make this tangy and tasty chutney in Andhra style by following our recipe guide.

The recipe involves simple grinding technique. Raw groundnuts are dry roasted along with mustard seeds, chana dal, moong dal and a pinch of hing. Onions and tamarind paste add the zesty flavor to the chutney. A little water will make it uniform and the chutney is ready to serve.


  • 100 g fried groundnuts (if using raw nuts, fry in 1/2 tbsp cooking oil)
  • 5 Red Chillies
  • 1 tbsp Mustard Seeds
  • 1 tbsp moong dal
  • 1 tbsp Channa dal
  • A pinch of Asafoetida
  • 1-2 Cloves Garlic
  • A small size Onion (optional)
  • Salt to taste
  • A small piece Tamarind (cherry size)
  • How to Make Andhra Palli Chutney:

    1. Heat one tbsp of oil in a kadai. Add mustard, channa dal and moong dal. Fry till golden brown or until the mustard seeds pop.
    2. Add red chillies and fry till chillies are brown.
    3. Add hing followed by salt.
    4. Leave it aside to cool.
    5. Transfer all the contents from kadai to blender. Add garlic, tamarind and grind.
    6. When it is half-ground, add fried groundnuts and a little water and mix well.
    7. Frequently check the consistency by adding a few spoons of water and mixing the ingredients uniformly. The chutney tastes good when it is neither too soft nor too coarse.
    8. Just before removing, add small cut onion pieces and mix well. See that onions are just mixed and not ground into paste.
    9. This chutney goes well with hot rice, idlis and dosas.


    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more
  • Hyderabadi Chicken Biryani
  • Broken Egg Curry

    Broken Egg Curry


  • Marrow with Potato

    Marrow with Potato