Peanut Chutney recipe is a delicious South Indian condiment made with a few ingredients like roasted peanuts (groundnuts), garlic, onion, red or green chilies ground together and then tempered with some spices and is low carb or keto-friendly and vegan.
Unlike coconut chutney, this chutney won’t get spoiled or rancid, so this can be easily added to the tiffin box or taken out for day trips.
Other Peanut Recipes from my blog are Peanut Chutney Powder, Masala Peanuts, Peanut Rice.
How to Make Peanut Chutney
Dry roast peanuts in a pan on a medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer.
In the same pan, heat oil, add jeera, dry red chilies saute for a few seconds.
Add onion/shallots, garlic, and saute well till onions turn light brown. It roughly takes 2-3 minutes. Turn off the heat and cool completely.
In a blender jar, add roasted peanuts, sautéed onion-garlic mixture, tamarind, salt, water, and blend to a coarse or smooth paste as per your preference.
Transfer to a bowl, add the prepared tempering. Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.
Serving Suggestions for Peanut Chutney
Serve this chutney with idli, dosas, paniyaram, uttapam, poori, or chapati.
Variations
- If you dont have tamarind replace it with little lime juice or amchur powder.
- You can make this chutney with or without peanut skin. Also if you have store brought roasted peanuts use them directly in this recipe.
- If you dont want to use onions replace them with the same quantity of shredded coconut.
- You can skip the garlic and use ½ inch of ginger instead or skip both or replace it with a pinch of hing (asafetida).
- Another variation of using peanuts in chutney is Capsicum Peanut Chutney.
FAQs
You can store this peanut onion chutney in an airtight container for up to 2-3 days in the refrigerator.
Tip. While grinding, make sure not to add too much water if you want to store it for more days. More moisture means this chutney will spoil faster.
More Chutney Recipes
- Red Bell Pepper Chutney
- Onion Tomato Chutney
- Coconut Chutney
- Walnut Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
Peanut Chutney Recipe
Ingredients
Measuring cup used 1 cup = 250ml
- ½ cup peanuts
- ½ teaspoon coconut oil Or olive oil
- ½ teaspoon cumin seeds
- 3-4 dry red chilies Or green chillies
- 1-2 cloves garlic
- ¼ cup onion cubed or 3-4 shallots
- 2 tablespoon roasted bengal gram (putani) (optional)
- small piece of tamarind Or amchur powder
- water for grinding
- salt adjust to taste
For Tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin (jeera) seeds
- a pinch hing (asafetida)
- 1 stalk curry leaves
Instructions
- Dry roast peanuts in a pan on a medium flame until golden brown. Remove and let it cool down. You can also roast the peanuts in the air fryer.
- In the same pan, heat oil, add jeera, dry red chilies saute for a few seconds.
- Add onion/shallots, garlic, and saute well till onions turn light brown. It roughly takes 2-3 minutes. Turn off the heat and cool completely.
- In a blender jar, add roasted peanuts, sautéed onion-garlic mixture, tamarind, salt, water, and blend to a course or smooth paste as per your preference.
- Transfer to a bowl, add the prepared tempering. Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.
Notes
Variations
- If you dont have tamarind replace it with little lime juice or amchur powder.
- You can make this chutney with or without peanut skin. Also if you have store brought roasted peanuts use them directly in this recipe.
- If you dont want to use onions replace them with the same quantity of shredded coconut.
- You can skip the garlic and use ½ inch of ginger instead or skip both or replace it with a pinch of hing (asafetida).
- Another variation of using peanuts in chutney is Capsicum Peanut Chutney.
Nutrition
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