Authentic Peanut Chutney Recipe – South Indian Verkadalai Pachadi

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – South Indian Verkadalai Pachadi

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Peanut Chutney, or Verkadalai Pachadi as we call it down South. It’s one of those things my grandmother always had ready, and honestly, it just makes everything taste better! From idlis and dosas to even a simple rice and sambar, this chutney adds a fantastic nutty flavour and a little kick. It’s surprisingly easy to make, though it does require a little soaking time. Trust me, it’s so worth it.

Why You’ll Love This Recipe

This peanut chutney isn’t just delicious; it’s incredibly versatile. It’s a fantastic source of protein, and the flavours are just… comforting. Plus, it’s a great way to add a little something special to your everyday meals. I love how quickly it comes together once the peanuts are ready, making it perfect for a busy weeknight.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 0.5 cup peanuts (pacha verkadalai) – about 75g
• 3 tbsp grated coconut – about 30g
• 1 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp grated ginger
• 2 red chillies (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

Peanuts (Pacha Verkadalai) – Choosing & Preparing

Using raw, skin-on peanuts (pacha verkadalai) is key for that authentic flavour. You want peanuts that look plump and aren’t too shriveled. Soaking them is crucial – it softens them for cooking and makes the chutney beautifully smooth.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. It adds a lovely sweetness and aroma. But, if you’re short on time, unsweetened desiccated coconut works just fine!

Oil – Selecting the Right Cooking Oil for Tempering

I usually use groundnut oil for tempering, as it complements the peanuts beautifully. But you can also use sesame oil or even coconut oil for a slightly different flavour profile.

Mustard Seeds – The Importance of Freshness

Fresh mustard seeds are a must! They should pop vigorously when heated, releasing their flavour. If they don’t pop, they’re probably past their prime.

Urad Dal – Regional Variations & Substitutions

Urad dal adds a lovely nutty flavour and helps bind the chutney. In some regions, chana dal (split chickpeas) is also used – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the peanuts thoroughly. Then, soak them in hot water for about 2 hours. This really softens them up.
2. Once soaked, drain the peanuts and add them to a pressure cooker with a pinch of salt. Cook on low flame for 3 whistles. Let the pressure release naturally, then drain any excess water.
3. Now for the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter.
4. Next, add the urad dal and sauté until it turns golden brown. Then, toss in the curry leaves, grated ginger, and red chillies. Sauté for another minute until fragrant.
5. Add the cooked peanuts to the pan and sauté for 2-3 minutes, allowing them to absorb all those lovely tempering flavours.
6. Finally, mix in the grated coconut and cook for another minute. If you like a little tang, squeeze in some lemon juice before serving.

Expert Tips

• Don’t skip the soaking step! It makes a huge difference in the texture of the chutney.
• Keep a close eye on the urad dal while tempering – it can burn quickly.
• Adjust the number of red chillies to suit your spice preference.

Variations

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment – Mild to Spicy

For a milder chutney, remove the seeds from the red chillies or use just one. If you like it really spicy, add a green chilli or two along with the red chillies.

Festival Adaptations – Serving with Specific South Indian Meals

During festivals like Pongal or Onam, this chutney is often served with vadai (savory doughnuts) and idiyappam (string hoppers). It’s also a classic accompaniment to upma and poha.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favourite ways to enjoy it:

• With idli and dosa – a classic combination!
• As a side with rice and sambar.
• Spread on sandwiches or wraps.
• As a dip for vegetables.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is the best way to soak the peanuts for this chutney?

Hot water works best! It softens the peanuts much faster than cold water.

Can I use roasted peanuts instead of soaking and cooking them?

You can, but the flavour won’t be quite the same. Roasted peanuts lack the same depth of flavour as properly soaked and cooked peanuts. If you do use roasted peanuts, you can skip the pressure cooking step and just grind them with the other ingredients.

How can I adjust the consistency of the chutney?

If the chutney is too thick, add a tablespoon or two of water. If it’s too thin, cook it for a few more minutes to allow some of the moisture to evaporate.

What is the shelf life of homemade peanut chutney?

Homemade peanut chutney will last for about 3-4 days in the refrigerator when stored in an airtight container.

Can this chutney be made ahead of time and frozen?

Yes, you can! Freeze the chutney in small portions for up to a month. Just thaw it in the refrigerator before serving.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!