Peanut Chutney Recipe 2 Ways | Shenga Chutney

Simple, practical, and full of everyday flavour, Peanut Chutney Recipe 2 Ways | Shenga Chutney is a vegetarian south indian chutney made with oil, shallots onion, and garlic in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: 15 minutes
• Yield: 4 Servings
• Category: chutney
• Cuisine: south indian

Ingredients

for Peanut Chutney - Type 1:

• 2 tsp oil
• 2 shallots onion (sliced)
• 1 garlic
• ½ cup roasted peanuts
• few coriander
• few mint
• 4 chilli
• small tamarind
• ½ tsp salt
• ½ cup water

for Peanut Chutney - Type 2:

• 2 tsp oil
• 2 tbsp urad dal
• 2 tbsp chana dal
• 3 dried red chilli
• ½ cup roasted peanuts
• 2 tomato (sliced)
• ½ tsp salt
• ½ cup water

for Tempering:

• 2 tsp oil
• 1 tsp mustard
• ½ tsp urad dal
• 1 dried red chilli (broken)
• few curry leaves

Method

How to make Hotel Style Peanut Chutney:

1. Firstly, in a pan heat 2 tsp oil. saute 2 shallots onion, 1 garlic until it shrinks slightly.
2. Add ½ cup roasted peanuts and saute well.
3. Also add few coriander, few mint and 4 chilli.
4. Saute until the coriander shrinks slightly.
5. Cool completely, and transfer to the mixer jar.
6. Add small tamarind, ½ tsp salt and ½ cup water.
7. Grind to smooth paste adding water if required.
8. To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
9. Pour the tempering over the chutney and mix well.
10. Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.

How to make No Onion, No Garlic Peanut Chutney:

1. Firstly, in a pan heat 2 tsp oil. add 2 tbsp urad dal, 2 tbsp chana dal and 3 dried red chilli.
2. Roast until the chilli puffs up and dal turns golden brown.
3. Further, add ½ cup of roasted peanuts and roast for a minute.
4. Also, add 2 tomatoes and saute until the tomato turns soft and mushy.
5. Cool completely, and transfer to the mixer jar.
6. Add ½ tsp salt and ½ cup water.
7. Grind to smooth paste adding water if required.
8. To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp urad dal, 1 dried red chilli and a few curry leaves.
9. Pour the tempering over the chutney and mix well.
10. Finally, Hotel Style Peanut Chutney is ready to serve with idli and dosa.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.