Peanut Chutney Recipe

5 from 5 votes

Peanut Chutney recipe is a delicious South Indian condiment made with few ingredients like roasted peanuts, garlic, red or green chilies ground together and then tempered with some spices

Course Side Dish

Cuisine South Indian

Keyword groundnut chutney, peanut chutney recipe, peanut onion chutney

Diet Low Carb, Vegan

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 140kcal

Author Bhavana Patil

Ingredients

½ cup peanuts
2 teaspoons coconut oil (or olive oil)
½ teaspoon cumin seeds
1 teaspoon split urad dal optional
¼ cup onion (or 4-5 pearl onions/shallots)
3 cloves garlic
3-4 dried red chilies (or green chillies)
1 small piece of tamarind
½ cup water for grinding or as needed
salt adjust to taste

For Tempering:

1 teaspoon coconut oil
½ teaspoon mustard seeds
½ teaspoon split urad dal
a pinch hing (asafetida)
1 stalk curry leaves
1 dried red chili

Instructions

Dry roast the peanuts in a pan on medium flame until golden brown. Remove and let them cool. You can also roast the peanuts in the air fryer.
In the same pan, heat oil, add cumin (jeera) seeds, split urad dal and saute until the dal turns light brown.
Add onion/shallots, garlic, dried red chilies and saute until the onions turn soft and 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, and water. Blend until you achieve a coarse or smooth paste, depending on your preference. Adjust the consistency with more water if needed.
Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, curry leaves, and hing, and saute for a few seconds until the dal turns light brown.
Transfer the prepared chutney to a bowl, and pour the tempering over it.
Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.

Notes

Tips

Peanuts: Always use high-quality peanuts. Ensure they are fresh and not rancid. Roast the peanuts thoroughly until golden brown on a medium-low flame to avoid a raw taste in the chutney.
Lentils: Lentils, like roasted split urad dal, add a nutty aroma and texture to the chutney.
Roasting Garlic: Many traditional recipes use raw garlic, but roasting helps eliminate the pungent smell.
Tang: Adding tamarind gives a tang to the chutney.
Consistency: You can make the peanut chutney thick or thin by adjusting the water as per your preference.

Variations

No Tamarind: If you dont have tamarind, replace it with a little lime juice, or yogurt (curd).
Peanuts: You can make this chutney with or without peanut skin. Also, if you have store-bought roasted peanuts, use them directly in this recipe.
No Onions: If you dont want to use onions, replace them with the same quantity of fresh shredded coconut.
No Garlic: You can skip the garlic and use ½ inch of ginger instead, skip both garlic and ginger altogether, or substitute them with a pinch of hing (asafoetida).
Vegetables: Another way to incorporate peanuts into chutney is by including vegetables like capsicum, creating a tasty capsicum peanut chutney.

Nutrition