Dhaniya Palli Chutney is an easy chutney you can serve with Idli or Dosa. The highlight is the addition of roasted Dhaniya or Coriander Seeds along with peanuts. It makes a different and delicious quick chutney.
If you are looking for some easy chutney without coconut to serve for your tiffin, this Dhaniya Palli Chutney is the one!
Peanut Chutney or Roasted Groundnut chutney is a staple at home. There was a time when we used to make it every day. So it is only natural we make it so many different ways.
Like this regular groundnut chutney or this Peanut Chutney with Roasted Onion, Tomatoes, along with a few more that somehow seems to be missing here, peanut chutney is our favourite.
Another Maharastrain version would be this Shengdaana Lehsun Chutney.
So when Amma said her mom used to make another variety and she almost forgot about it, I got her to make it again. This version of peanut chutney is a special from our village, where they used the grinding stone to make chutneys.
Dhaniya refers to the coriander seeds. The leaves are coriander leaves or Kothamalli in Tamil and Telugu, while malli and dhaniya refer to the seeds in Tamil. We call the leaves kothimeera in Telugu.
I love the addition of roasted Dhaniya to the peanut chutney and I was only too glad it came to the rescue when thinking about D for my A to Z Indian Condiments.
The main ingredient that gives its unique flavour is the coriander seeds. Though only a small quantity is used, it makes the chutney different from the regular one we make.
Coriander Seeds / Dhaniya - Whole coriander seeds are dry roasted on low flame and grind it along with the rest of the ingredients.
Peanuts/ Groundnuts - Roasted peanuts are used. You can remove the skin or retain it as such once it is roasted.
Tamarind - We always use tamarind extract for peanut chutney as it gives a balanced taste and also gives shelf life.
Chilies - We use dried red chilies for the spice in making this chutney.
See recipe card for quantities.
We make this chutney with dried chutney that imparts red colour to the chutney and has a wonderful flovour as we use dhaniya seeds.
Dry roast the dhaniya, red chilies, cumin seeds. Remove to a plate.
Along with raw onions, garlic and tamarind, take it in a mixer jar, add salt.
Pulse it a couple of times, add water and grind to a smooth paste.
Add water as required for consistency. Transfer to a bowl.
Heat a pan with oil, temper with mustard, urad, and curry leaves.
Pour this over the chutney.
Serve with Idli or Dosa.
For tempering, you can roast onions and add them to the chutney as well. That adds an excellent flavour to the chutney.
Substitutes and Variations
If you don't have whole coriander seeds, you can try using roasted coriander powder if you. However, the taste will not be the same.
You can add coriander leaves for a more flavoursome chutney.
How to store Dhaniya Palli Chutney
Since we make this chutney with fresh onions and chilies, the shelf life is only for a few hours. It would not stay for a longer duration.
Allow the ingredients to cool down completely, else it won't get ground properly.
Grind the seeds and chilies first for a smooth paste before adding peanuts.
Dhaniya Palli Chutney ~ Easy Chutney without Coconut
- 1 teaspoon Dhaniya / Coriander Seeds
- 100 grams Roasted Peanuts / Groundnuts
- 1/2 teaspoon Cumin Seeds
- 5 Dry Red Chilies
- 4 - 5 Shallots / Sambar Onions
- 4 - 5 Garlic Cloves
- 1- inch Tamarind.
- Salt to taste
- 1 teaspoon Cooking Oil
- 1/2 teaspoon Mustard Seeds
- 1/4 teaspoon Urad dal
- A sprig Curry Leaves
- Dry roast the dhaniya, red chilies, cumin seeds. Remove to a plate.
- Along with raw onions, garlic and tamarind, take it in a mixer jar, add salt.
- Pulse it a couple of times, add water and grind to a smooth paste.
- Add water as required for consistency. Transfer to a bowl.
- Heat a pan with oil, temper with mustard, urad, and curry leaves.
- Pour this over the chutney.
- Serve with Idli or Dosa.
sushma pinjala says
Chutney looks so simple and yummy. Will try this soon.
The chutney sounds super flavorful, I am always in search of new South Indian chutneys, and this one sounds perfect for my taste.
The best chutney to eat with Idli and dosa has to be Palli chutney and this is such a refreshing variation to it.
Flavours sound outstanding!I need to try this cutney and I am sure that our family will love this chutney.