Palli Chutney/Peanut - Coconut Chutney

This is not a regular Palli chutney or Kobbari chutney on its own. I am not a big fan of Kobbari(Coconut) chutney on its own but I like a hint of it in my chutney. So I came up with this one. Adding lemon juice is my addition to this chutney which leaves a unique kind of after taste in your mouth.  This chutney goes well with almost any kind of Indian savory breakfast items.


For Chutney

1 cup peanuts/groundnuts/Verusenaga gullu
2 tbsp chana dal(pachi senaga pappu)
6 to 8 green chillies
4 tbsp grated coconut or coconut powder
3 cloves garlic
1 tbsp cumin seeds
1 tbsp oil
1 big lemon sized tamarind or 1 tbsp thick paste or 1 1/2 thin paste
1 tsp lemon juice
Salt per taste

For Tempering

2 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1 tsp cumin seeds
1 small clove garlic crushed
pinch go turmeric
pinch of Asafoetida/hing (Inguva)(Optional)
5 to 6 curry leaves


n a microwave safe bowl take couple of table spoons of water and add the tamarind. Pop it in the microwave for 20 to 30 seconds. This will make the tamarind soft and it will be easy to extract the juice.  Let it cool for a minute and give it a good squeeze and set aside. See not to have any hard shell pieces in the tamarind.
In a pan heat 1/2 tbsp oil. Add the green chillies and chana dal and close the lid. Let the chillies get brown on all sides and chana dal is golden brown in color. This will take 3 to 4 minutes. Take the chillies into a bowl and keep side. Now add 1/2 tbsp oil to the same pan and add the peanuts and slowly roast the peanuts to golden brown color. Then add in coconut and toast for a minute along with the peanuts.
Usually people rub off the outer skin of the peanuts but I never did that and I did not notice any change in the taste. Take the peanuts and coconut mixture into a bowl and let them cool.
Let all the ingredients cool. Add the peanuts, green chillies, chana dal, coconut, tamarind, lemon juice, salt, cloves, cumin seeds, Salt to a mixer or blender jar. Blend to a smooth paste. Add water if needed. The chutney should be of medium thick consistency. Adjust the seasonings and take into a bowl.

For Popu

Heat 2 tbsp oil in a pan. Add the red chillies and fry till they turn light brown. Add in the mustard seeds, urad dal, chana dal, cumin seeds, garlic and let them splutter. Add in the hing and turmeric. Add the curry leaves and let them splutter. Turn off the heat. Add the oil mixture to the chutney. Give it a good stir. 


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