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
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
- 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.
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.