Andhra Idli Chutney – The Classic Chutney That Completes Every Breakfast

Recipe Quick Stats:

◦ 📍 Prep Time: 10 mins

◦ 🔥 Cook Time: 5 mins

◦ ⏱️ Total Time: 15 mins

◦ 👨–👩–👧–👦 Serves: 4

Taste of Home in Every Bite

Introduction: The Heart of a Telugu Breakfast ☀️

If you’ve ever eaten breakfast in an Andhra home, you know that chutney isn’t just a side dish—it’s the heart of the meal. From soft idlis to crisp dosas and hot upma, the right chutney makes everything taste complete.

This creamy white groundnut-coconut chutney is the one I grew up watching my mother whip up in minutes—each day offering a slightly different flavor depending on the chillies she chose. It’s simple, homely, and truly the essence of a traditional Telugu breakfast.

Why You’ll Love This Recipe

• Hotel-Style Texture: Achieve that perfectly creamy, nutty consistency every single time.

• Pantry Staples: Uses simple ingredients you likely already have.

• Ultimate Versatility: Works beautifully with idli, dosa, upma, pongal, and even Hyderabadi-style puris.

• Super Quick: Ready to serve in just 15 minutes.

• Perfectly Balanced: A harmonious blend of spice, tang, and freshness.

Ingredients

Main Ingredients:

• Roasted peanuts: 1 cup

• Fresh grated coconut: 1 cup

• Chillies: 1–2 red and 1–2 green (adjust for heat)

• Aromatics: 4–5 garlic pods and a small bunch of coriander leaves

• Tang & Salt: Small lemon-sized ball of tamarind and salt to taste

For the Tempering:

• Oil: For sautéing

• Seeds: ¼ tsp mustard and ¼ tsp cumin

• Aromatics: A few curry leaves, 1–2 dry red chillies, and a pinch of hing (asafoetida)

• Color: A pinch of turmeric

Step-by-Step Instructions

1. Sauté the Aromatics: Heat oil in a pan and sauté green chillies and garlic until they blister.

2. Fry Dry Spices: Add red chillies to the pan and sauté for a minute. Before turning off the heat, toss in the coriander leaves and tamarind.

3. Blend: Combine the roasted peanuts, coconut, salt, and all sautéed ingredients in a blender. Add water gradually to reach your preferred smooth or coarse texture.

4. Temper: Heat oil in a small pan. Add mustard seeds, cumin, hing, dry red chilli, turmeric, and curry leaves until they sizzle and become aromatic.

5. Finish: Pour the sizzling tempering over the chutney, mix well, and serve fresh.

💡 Pro Tip: For an ultra-creamy hotel-style texture, add a small chunk of ice while blending to prevent the peanuts from releasing excess oil.

Serving Suggestions & Variations

• Classic Pairings: Best paired with idli, dosa, vada, upma, pesarattu, or pongal.

• A Special Treat: Try it with a Hyderabadi puri breakfast or add a spoonful of hot ghee on top for extra comfort.

Variations:

◦ No Coconut? Simply add more peanuts.

◦ For Tang: Use a piece of raw mango instead of tamarind when in season.

◦ Hotel-Style White: Skip red chillies and use only green ones.

Health Benefits & Nutrition

This chutney is a nourishing accompaniment, providing healthy fats and protein to keep you full longer.

Nutrient Amount (Per Serving)

Calories: 120–140 kcal

Protein: 4–5 g

Healthy Fats: 9–11 g

Fibre: 2 g

If this chutney reminds you of home, share it with someone who grew up loving Andhra breakfasts! Tag @TummyKhush when you try it—I’d love to see your version!

• Store in an airtight container for up to 2 days in India or up to 5–7 days in cooler climates.

• If it thickens in the fridge, whisk in a little warm water to restore the consistency.