Simple, practical, and full of everyday flavour, Peanut Chutney Recipe is a vegetarian South Indian side dish made with peanuts, coconut oil, and cumin seeds 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
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

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

For Tempering:

  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • a pinch hing (asafetida)
  • 1 stalk curry leaves
  • 1 dried red chili

Method

  1. 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.
  2. In the same pan, heat oil, add cumin (jeera) seeds, split urad dal and saute until the dal turns light brown.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the prepared chutney to a bowl, and pour the tempering over it.
  7. Serve groundnut chutney with Idli, dosa, paniyaram, roti, or as a spread in sandwiches and Enjoy.

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.