Phalli ki chutney (ground nut chutney)

To be honest, this is not the kind of chutney you make when you want to serve a side dish to a meal. You make this chutney when you want to create a filling for a delicious dessert that will fill your tummy before you even take a bite. The reason I am talking about this chutney is because of the reason it is called phalli ki chutney. If you are a follower of Indian culture, then you must have known about the very popular sweet dish made from groundnut coated in sugar called phalli, which is a mouth-watering treat. However, this chutney, made from groundnuts, is a good substitute for the traditional phalli.

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Phalli ki chutney or chutney made of groundnuts (peanuts) is a popular taste of South India. I like to eat phalli ki chutney with idli, vadai and pori vadai. It is a great healthy snack with the right amount of oil.

In our family, ground nut chutney (peanut chutney) is extremely popular, and it is made and served at every breakfast. We call this chutney phalli ki chutney (hindi and urdu). It is cooked differently in each home. In my family, my mother only uses greenchilli, while my grandma uses dried chillies as well, and in my aunty’s house, tomato is also used, which gives it a unique flavor that I like. The rayala seema area encompasses them all (anantapur and other places also). This chutney is also famous in places like Guntakal, Kadappa, Hindupur, and others. We offer this groundnut chutney (peanut chutney) with kichidi (rice and lentils), idli, masala dosa, upma, pongal, medhu vada (lentil dumplings), and any other break fast. In the rainy season, my father and I like it with hot rice, a dollop of ghee, and chutney, and I don’t need anything since I combine the rice with chutney and ghee, which is my comfort meal. After grinding the chutney, I always add chopped onion, which is a necessity for me. When I eat it, it gives me a crunchy sensation. My mami (aunty) makes the finest groundnut chutney because it is crushed in the pestle mortal (a stone used in villages to grind most of the things to a smooth paste), which gives it a very nice flavor. We use a mixer or a grinder in cities. We must first roast the peanuts before peeling them. Because I will be making this chutney more frequently, I always roast them in larger quantities, peel them, and store them in a tight container. This way, when I make this chutney, I won’t have to roast and peel them; instead, I’ll just roast them to warm them up and grind them with the other ingredients to save time.


  • 1 cup roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted
  • 3 green chillies
  • 3 dried red chilies
  • 3 garlic cloves
  • 1/3 cup coriander leaves
  • 1/2 a tomato
  • 1 tsp tamarind paste (thick, concentrated)
  • a pinch of salt (to taste)
  • 1/2 onion, sliced (for garnish)


  • If the peanuts (ground nuts) are uncooked, roast them in a skillet or on a tava until they become a dark color.
  • Peel it and set it aside after it has cooled.
  • Now roast the dried chilies, green chilies, and garlic until they become a roasted color, then roast the tomato and coriander leaves last since they don’t take long.
  • When it’s cold enough to handle, combine all of the ingredients, including salt, tamarind, and 1 cup of water, and grind to a smooth paste. I increased the water by 1/3rd as needed, based on my consistency.
  • Place it in a mixing dish with the chopped onion and stir thoroughly.
  • Serve with kichidi (rice and lentil dish), pongal, or vada, depending on your preference.


  • I used green and red chillies for color in my peanut chutney, but you may use any of them and adjust the amount of heat according to your preferences.
  • I sometimes roast a quarter-sized piece of onion and grind it with chutney. All of the ingredients should be roasted without the addition of any oil.
  • You may simply skip the tomato and onion if you want.
  • To get the desired consistency, add water as needed.
  • You can see in the image that I have taken long and sometimes round (dry) chilies, so you may use whatever green, red, or both chillies you have, but only Indian chillies.
  • I’ve attempted to show you some variants by not using roasted tomato and instead using other ingredients such as 3/4 cup peanuts, green chili 4, dried red chili 2, garlic 2, coriander leaves few, tamarind paste 1/2 tsp, water as needed. You may grind this way as well by using the previous technique.
  • It will keep for 2 to 3 days in the refrigerator.


Chutney is a very popular side dish in India and Pakistan. It is a condiment that is served with roti, rice, bread or other dishes. Chutney is made with a variety of ingredients like tomatoes, onion, nuts and spices. It is generally served with roti or naan. It is used as a kind of sauce for roti, rice and other dishes. It is also used as a side dish with other dishes.. Read more about peanut chutney tamil and let us know what you think.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.