Simple, practical, and full of everyday flavour, Peanut Chutney Recipe | Groundnut Chutney is a vegan, vegetarian South Indian side dish made with simple everyday ingredients in about 20 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: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • ½ cup peanuts (groundnuts - 80 grams, raw peanuts)
  • 2 tablespoons chana dal ((husked and split bengal gram) - 20 grams or ¼ cup roasted chana dal - read note 1)
  • 2 to 3 green chilies (or dry red chilies)
  • 2 inches garlic cloves (- small to medium-sized)
  • 1 tablespoon white sesame seeds (- 10 grams)
  • 12 to 15 curry leaves (- small to medium-sized)
  • 1 tablespoon oil (- any neutral tasting oil)
  • 1 pinch asafoetida ((hing), optional)
  • salt (as required)
  • ¾ cup water (or add as required)

Method

Frying chana dal

  1. Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
  2. Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
  3. Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.

Roasting peanuts

  1. To the same oil, add the peanuts.
  2. Stirring often roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
  3. Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
  4. Add sesame seeds and mix. Switch off heat. Set aside the pan to cool the chutney ingredients at room temperature.

Making peanut chutney

  1. When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
  2. Add water in parts and blend to a smooth consistency.
  3. Remove peanut chutney in a bowl.

Serving suggestions

  1. Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
  2. Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
  3. Rice: You can also have it as a side condiment with some steamed rice.
  4. Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.

Storing suggestions

  1. Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.

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.