Peanut Chutney | Groundnut Chutney

Peanut Chutney is a creamy delight made by grinding peanuts with onions, garlic & chilli and then blending it with tempered spices. Peanut Chutney is also called as Groundnut Chutney is a great side for tiffin and a great alternate to regular chutneys. How to make Peanut Chutney is explained in this post with step by step pictures and video.

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Peanut Chutney Recipe is simple and will be a definite wonder for those who are trying the first time. Groundnut Chutney is quite popular & common in Andhra and South India. It is popularly called as kadalai chutney in Tamilnadu and Palli chutney in Andhra. Peanut Chutney Peanut chutney recipe is simple and will be a definite wonder for those who are trying the first time. Groundnut Chutney is quite popular & common in Andhra and South India. It is popularly called as kadalai chutney in Tamilnadu and Palli chutney in Andhra.

The first time I tasted peanut chutney / groundnut chutney / verkadalai chutney was from a friend during our college days and from then I have been a fan of this creamy chutney. Piping hot soft idlis with any chutney is a staple at home. Today I served it with kadai oothapam.

About Peanut Chutney

Peanut Chutney is a definite try at home when you are tired of regular chutneys or when you want to treat the family with varieties! Peanuts gets creamy when ground and with the sweetness of the onions, the spiciness of garlic and the tanginess of tamarind in the mix gets the chutney to a delight. The mix is then tempered with spices & curry leaves which adds flavour to the chutney.

I have made this recipe tons of times and every time I did not have any leftover of groundnut chutney for later meal. Mittu and Gugu savour it a lot and dip it generously with idli & dosa. People who like peanuts & peanut butter will surely relish this peanut chutney!

Peanut Chutney is usually made in skightly running cicnsistency as its very creamy and suits well for packing with tiffin for travel / journeys.

Why should the peanuts be peeled for Peanut Chutney?

Peanuts skin if not peeled in the making of Peanut Chutney will add a slight noticeable bitterness to the chutney which may turn this wonderful dish a flop. I recommend peeling of the peanuts skin to get a tasty & buttery chutney that the entire family will enjoy.

A’int nothing but a peanut

Peeling peanuts is not a hard job when it is dry roasted for 5 minutes and crushed between palms. A shortcut is to buy roasted & peeled groundnuts from store! – The recipe then turns super quick, instant and save the time for family!

The peanut is neither a pea nor a nut!

Similarly Peanut Chutney is not a butter nor a gravy –It’s different! Peanut Chutney could be used as a side for tiffin, snacks and sometimes rice and as a spread for bread, roti, rolls!

PPeanut Chutney is a superb side for Idli, dosa, pongal, vada, oothapam, Bajji, Bonda, Sevai, Kichadi, Upma, Idiyappam, Adai and try it with Lemon rice, Tamarind rice and Curd rice – for a surprising exquisite experience. It can be served as a single side or also with sambar for tiffin.

Is Peanut Chutney healthy?

It’s a myth that peanuts are unhealthy. Peanuts are healthy as they contain good fats which help lower cholesterol levels, heart friendly, controls sugar levels. The issue with peanuts is stopping with few of it – so make moderated use of it by making chutney & enjoy it with tiffin.

Related recipes

Tomato peanut chutney

Peanut podi

Peanut Chutney Ingredients

• Peanuts : Choose even sized, fatty medium to big sized peanuts from store. If you have access to tasting it, see if tastes good, oily when chewed. When you are buying skinned fresh peanuts from store roast them well until crisp only then peeling skin would be easy. Allow some time for the roasted peanuts to cool for crushing, else, it may burn your palms. If you are buying peeled, roasted peanuts then slightly roast it and follow the rest of the recipe.
• Oil : Use regular cooking oil (refined sunflower / groundnut / gingely) for making groundnut chutney. Groundnut oil makes the chutney more peanuty!
• Other Ingredients: You can skip urad dal, garlic, tamarind, curry leaves if you do not have it or based on your taste preferences. You can replace small onion with big onion, green chillies with red chillies and chana dal for urad dal based on your inventory availability.

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Peanut Chutney

Peanut Chutney is a creamy delight made by grinding peanuts with onions, garlic & chilli and then blending it with tempered spices. Peanut Chutney is also called as Groundnut chutney is great side for tiffin and a great alternate to regular chutneys.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings4 people

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup peanuts
• 15 nos small onion
• 2 nos red chillies
• 2 nos garlic cloves
• 1 tsp tamarind
• salt to taste
• water as needed

To temper:

• 1 tsp mustard seeds
• 1/2 tsp urad dal
• a pinch hing
• few curry leaves

Instructions

• First add peanuts and dry roast it. I had deskinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin.
• Roast until golden as shown.
• Transfer to a plate and set aside to cool.
• Now add a tsp of oil then add onion, red chillies and garlic. Saute until golden as shown below.
• Add tamarind and saute for a minute then switch off
• Transfer to a plate and set aside.
• Cool down completely then transfer to a mixer along with salt and little say 1/4 cup water. You cna add more water later.
• Grind it smooth and creamy.
• Transfer to a bowl, add water and adjust consistency.
• It should be slightly thin so add water accordingly.
• To make the tadka : Heat oil then add mustard seeds let it crackle then add urad dal let it become golden then add curry leaves and hing. Swirl and switch off.
• Transfer tadka to chutney.
• Mix well. Peanut Chutney ready.

Video

Notes

• You can skip garlic if you want but if you are a garlic lover like us so add it.
• Adding tamarind gives a slightly tangy taste to the chutney as peanuts gives a sweet taste.
• Also adding 2 red chillies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chillies.
• I have seen some not removing skin too, its purely our preference. But I feel a slight bitter taste so always remove the skin.

Nutrition Facts

Peanut Chutney

Amount Per Serving (60 g)

Calories 119 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Sodium 24mg1%

Potassium 160mg5%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 1g1%

Protein 5g10%

Vitamin A 195IU4%

Vitamin C 101mg122%

Calcium 47mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Peanut Chutney

1.First add peanuts and dry roast it. I had deskinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin.

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2.Roast until golden as shown. Brown spots here and there is enough.

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3.Transfer to a plate and set aside to cool.

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4.Now add a tsp of oil then add onion, red chillies and garlic.

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5.Saute until golden as shown below.

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6.Add tamarind and saute for a minute then switch off.

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7.Transfer to a plate and set aside.

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8.Cool down completely then transfer to a mixer along with salt and little say 1/4 cup water. You can add more water later.

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9.Grind it smooth and creamy.

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10.Transfer to a bowl, add water and adjust consistency.

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11.It should be slightly thin so add water accordingly.

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12.To make the tadka : Heat oil then add mustard seeds let it crackle then add urad dal let it become golden then add curry leaves and hing. Swirl and switch off.

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13.Transfer tadka to chutney.

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14.Mix well.

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15.Peanut Chutney ready.

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Serve with idli, dosa, oothapam etc

Expert Tips

• You can skip garlic if you want but if you are a garlic lover like us do add it.
• Adding tamarind gives a slightly tangy taste to the chutney as peanuts gives a sweet taste.
• Also adding 2 red chillies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chillies.
• I have seen some not removing skin too, its purely our preference. But I feel a slight bitter taste so always remove the skin.

Variations

• Make peanut chutney skipping the tempering part.
• Add equal amounts of coconut with peanut to make a coconut peanut chutney.
• Make it as an instant version by getting store bought peeled & roasted groundnuts.
• Add tomato with onion if you like saucy taste.
• Add tsp of lemon juice for more tangy chutney.
• You can even saute 1/2 tsp each of chana dal and urad dal while sauting onion, garlic.

Storage Suggestions

Peanut chutney can be packed for lunch box, travel / journeys as it holds well for a day. If you have leftover, you can use it for the next by refrigerating it. Sprinkle water & slightly heat to consume after refrigeration.

FAQs

1.What is Peanut Chutney?

Peanut Chutney is a creamy delight made by grinding peanuts with onions, garlic & chilli and then blending it with tempered spices & curry leaves.

2.How to make Peanut Chutney?

Grind roasted & peeled peanuts along with onions, garlic & red chilli to a paste. Heat oil and add mustard seeds, urad dal & curry leaves and allow them to crackle.Transfer it to the peanut paste, add required salt and mix well to make peanut chutney. 

3.Can I add channa dal? Can I skip urad dal?

Very much – Add ¼ tsp of chana dal at the time of tempering along with urad dal & other ingredients. You can skip urad dal, garlic, tamarind, curry leaves if you do not have it or based on your taste preferences. You can replace small onion with big onion, green chillies with red chillies and chana dal for urad dal based on your inventory availability.

4.How do I know if I had made a good Peanut Chutney?

If the chutney had come out creamy, peanuty taste ivorish / light brown shade and non-bitter then you have made good peanut chutney!

5.Why does my Peanut Chutney tasting slightly bitter?

Reasons for bitterness could be

• Over roasted peanuts
• Peanuts with skin
• Peanut variety which are very small and not tasty when consumed alone
• Less quantity of onion or over roasted / fried spices
• If the peanut you are used are old in stock

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Tomato Peanut Chutney

Tomato Peanut Chutney a great sidedish for idli, dosa, paniyaram, chapathi, oothapam, adai etc.This chutney goes very well with any type of main course.

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Tomato Peanut Chutney Recipe with step by step pictures and video. This is one of the spicy and creamy chutneys I’ve tried so far.

Chutney is one of the quite essential sidedishes we make to go with idli, dosa, paniyaram or even snacks like bajji, pakora etc. Sidedishes especially like chutneys on the side can make even any boring dish tasty.

This Peanut Chutney with tomato is inspired by a recipe which referred to andhra style chutney. I suddenly craved for a spicy sidedish so thought to try this. I did refer to few recipes but came up with this version to suit my tastebuds and preference.

The measures are very important in this chutney as you need to balance the tanginess as we are adding both tomatoes and tamarind.

About Tomato Peanut Chutney

To begin with first dry roast peanuts, dry chillies until golden brown – transfer to a plate, set aside. now add all other ingredients one by one like garlic, onion,tomato saute until mushy. Finally add the roasted peanuts, red chillies give a quick saute and switch off. Cool down completely then add salt along with little water then grind it to a fine paste. Add the tempered items to hot oil, let it crackle , add this tadka to the chutney. Adjust consistency by adding little water.

Serving and Storage

• This chutney goes well with idli, dosa, chapathi, paniyaram, oothapam , adai etc.
• It keeps well in room temperature for 2 days as there is no coconut . However I would recommend to store it in fridge to extend the shelf life.

More Chutney Recipes

• Curry leaves chutney
• Kadamba chutney
• Garlic chutney
• Red coconut chutney
• Peanut chutney

Tomato Peanut Chutney Ingredients

• 1/4 cup peanuts
• 3 nos red chillies
• 1 tbsp oil
• 2 nos garlic
• 5 nos small onion
• 2 nos medium sized tomatoes
• salt to taste
• water as needed

To temper:

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp split urad dal
• few nos curry leaves
• a pinch hing

How to make Tomato Peanut Chutney

1. First to begin with dry roast peanuts and dry red chillies in low flame.
Pin2.Dry roast until golden brown.Pin3.Transfer to a plate, set aside.Pin4.Heat oil in a pan – add garlic, small onion saute for a minute.Pin5.After that add tomatoes.Pin6.Saute until mushy, it takes 3-5 mins.Pin7.Now add tamarind, then already roasted peanuts, dry red chillies. Switch off.Pin8.Give a quick saute. Remove from flame and cool down completely.Pin9.Next transfer it to a mixer jar. Subsequently add required salt.Pin10.Add little water and grind it to a fine paste.Pin11.Finally for tadka : Heat oil in a pan – add the items listed under one by one to temper. Let it crackle,saute until dal turns golden.Pin12.Add this tadka to the chutney.Pin13.Give a quick mix. Add water if consistency is thick, so add little by little.Pin14.Adjust consistency according to your preference.Pin
I served it with hot soft idlis..it was a yum breakfast.

My tips while making Tomato Peanut Chutney

• I used peanuts without skin. If you use whole peanuts with skin, dry roast until brown spots appear here and there. Remove skin then proceed accordingly.
• Adjust spice level according to ypur preference. Adding 3 chillies will give a bit spicy chutney.