Peanut chutney is a flavorful, nutty, and slightly spicy condiment that pairs wonderfully with South Indian breakfast favorites like idli and dosa.
Made with roasted peanuts, red chilies, tamarind, and aromatic tempering, this chutney is rich in taste and incredibly easy to make.
With just a handful of ingredients, you can whip up this delicious side in under 30 minutes.
Whether you like it thick or slightly runny, this peanut chutney will elevate your meal with its bold flavors.
Other Chutney Recipe you might like:-
- Bombay Chutney – Fresh chutney with Bombay-style flavors.
- Spicy Mint Chutney Pudina Pachadi – Refreshing chutney with fresh mint and spices.
- Tomato Mint Chutney – Tangy tomato-based chutney with mint.
- Tomato Peanut Chutney – Nutty and tomato-rich chutney.
- Onion Chutney – Fragrant and slightly sweet onion chutney.
- Mint Coconut Chutney – Creamy coconut chutney with fresh mint.
Peanut Chutney
Description
Peanut Chutney is a creamy, flavorful South Indian condiment made primarily from roasted peanuts. It's a popular accompaniment for dosas, idlis, vadas, and even chapatis. With its rich, nutty base, this chutney is often enhanced with green chilies, garlic, tamarind, and sometimes coconut, offering a perfect balance of spice, tang, and earthy flavor. A final tempering of mustard seeds, curry leaves, and dried red chilies adds a deliciously aromatic finish. Easy to prepare and protein-rich, Peanut Chutney is a delicious and versatile addition to any South Indian meal.
Ingredients
For peanut chutney
For tempering
Instructions
Prep Work
-
Roast the peanuts
Dry roast the peanuts on medium-low flame until fully browned colour.
-
Peel the peanuts
Let them cool completely, then remove the skin. Set aside.
Method
-
Sauté aromatics
Heat oil in a pan. Add chopped onions, garlic cloves, and red chilies.
-
Cook tamarind
Add tamarind bits and cook until onions turn soft and translucent.
-
Grind chutney base
Let the mixture cool, then transfer to a mixer jar. -
Blend with peanuts
Add roasted peanuts and rock salt. Grind into a fine powder. -
Adjust consistency
Add water and grind again to make a smooth chutney consistency.
-
Prepare tempering
Heat oil in a tempering pan. -
Add spices
Add urad dal, mustard seeds, and cumin seeds. Let mustard seeds splutter. -
Final tempering touch
Add red chilies, hing, and curry leaves. Sauté for a few seconds.
-
Mix and serve
Pour tempering over chutney and mix well. Serve with idli or dosa.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 250mg11%
- Potassium 180mg6%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 6g12%
- Vitamin A 100 IU
- Vitamin C 3 mg
- Calcium 20 mg
- Iron 1 mg
- Magnesium 40 mg
- Zinc 0.5 mg
- Manganese 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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