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    You are here: Home / Recent Posts / Peanut Chutney | Groundnut Chutney

    Peanut Chutney | Groundnut Chutney

    December 16, 2021 by Sharmilee J 37 Comments

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    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.

    peanut chutneyPin

    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.

    Table of Contents
    1 About Peanut Chutney
    2 Peanut Chutney Ingredients
    3 Peanut Chutney
    4 How to make Peanut Chutney
    5 Expert Tips
    6 Variations
    7 Storage Suggestions
    8 FAQs

    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.
    peanut chutney ingredientsPin

    If you have any more questions about this peanut chutney do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this peanut chutney ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    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 mins
    Cook Time10 mins
    Total Time20 mins
    Servings4 people
    AuthorSharmilee J

    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.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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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.

    dry roastPin

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

    roast till goldenPin

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

    transfer to plate, coolPin

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

    Add ingredientsPin

    5.Saute until golden as shown below.

    SautePin

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

    Add tamarindPin

    7.Transfer to a plate and set aside.

    Transfer to plate, set asidePin

    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.

    Cool, grindPin

    9.Grind it smooth and creamy.

    smooth and creamyPin

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

    adjust consistencyPin

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

    peanut chutneyPin

    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.

    make tadkaPin

    13.Transfer tadka to chutney.

    add tadka to chutneyPin

    14.Mix well.

    mix wellPin

    15.Peanut Chutney ready.

    Peanut chutney readyPin

    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
    peanut chutneyPin

    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.

    Tomato peanut chutney recipePin

    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.
    dry roast peanuts,red chilliesPin2.Dry roast until golden brown.roast until golden brownPin3.Transfer to a plate, set aside.transfer and asidePin4.Heat oil in a pan – add garlic, small onion saute for a minute.Tomato peanut chutney recipe add garlic,small onionPin5.After that add tomatoes.Tomato peanut chutney recipe add tomatoesPin6.Saute until mushy, it takes 3-5 mins.saute until mushyPin7.Now add tamarind, then already roasted peanuts, dry red chillies. Switch off.Tomato peanut chutney recipe add roasted peanutsPin8.Give a quick saute. Remove from flame and cool down completely.cool down completelyPin9.Next transfer it to a mixer jar. Subsequently add required salt.transfer to mixer jarPin10.Add little water and grind it to a fine paste.Tomato peanut chutney recipe add water and grindPin11.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.tadka ready Pin12.Add this tadka to the chutney.add tadka to chutneyPin13.Give a quick mix. Add water if consistency is thick, so add little by little.give a quick mixPin14.Adjust consistency according to your preference.Tomato peanut chutney recipe adjust consistencyPin
    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.
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    Filed Under: Chutneys, Dips and Chutneys, For Idli, Dosa, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Divya Kudua

      November 14, 2012 at 3:41 am

      I've tasted Peanut chutney with idli when we went to Tirupati,I think.Love the hint of Peanut and garlic when biting through idli dipped in the chutney.Hope you had a great Diwali!

      Reply
    2. Nivedhanams Sowmya

      November 14, 2012 at 4:48 am

      So delicious and a change to the standard and regular coconut chutney!!
      Sowmya
      Ongoing Event – CWF – Whole Wheat Flour

      Reply
    3. Vimitha Anand

      November 14, 2012 at 7:12 am

      Peanut chutney is my favorite. Love em.. and with soft idlis its a hit…

      Reply
    4. Zareena

      November 14, 2012 at 9:39 am

      My mom makes this chutney. I love this. Nice pics.

      Reply
    5. kausers kitchen

      November 14, 2012 at 10:54 am

      Hi Sharmilee, ur peanut chutney looks delicious.
      Nice click.
      Happy to foloow u , wud b super glad if u follow back 🙂

      Reply
    6. Suja Manoj

      November 14, 2012 at 2:33 pm

      Tempting healthy breakfast..yummy

      Reply
    7. Shema George

      November 14, 2012 at 6:07 pm

      Sharmilee.. Your idli's look so soft and fluffy and I am sure they must have tasted heavenly with that peanut chutney!!! Yum !!
      LifeScoops

      Reply
    8. divya

      November 14, 2012 at 6:35 pm

      Looks yummy loves it

      Reply
    9. themustardseed

      November 14, 2012 at 9:17 pm

      Oh I just love this chutney! Hot idlis and this chutney is comfort food!

      Reply
    10. Kalyani

      November 14, 2012 at 9:37 pm

      love the chutney .. a different version … will try this …..

      Reply
    11. runnergirlinthekitchen.blogspot.com

      November 15, 2012 at 3:02 am

      I like the tempering on top, am sure it tastes great!

      Reply
    12. jeyashrisuresh

      November 15, 2012 at 5:37 am

      It has been long time since i made this, lovely chutney and nice click too

      Reply
    13. Premalatha Aravindhan

      November 15, 2012 at 8:27 am

      yummy chutney,luks tempting…

      Reply
    14. Priya

      November 15, 2012 at 10:33 am

      I dont add shallots,will try next time,btw we are peanut chutney lovers.

      Reply
    15. Madhavi

      November 15, 2012 at 7:31 pm

      This chutney looks superb…will try soon!!!

      http://vegetarianmedley.blogspot.com/

      Reply
    16. Anitha Vignesh

      November 19, 2012 at 2:14 am

      Peanut chutney came out very well.yhx mam for ur recepie

      Reply
    17. Dipti Guddad

      November 19, 2012 at 8:42 pm

      Hey, I tried to make Peanut chutney, but it did not come out as I expected. I could not eliminate the bitterness in the chutney. Any opinions or suggestions as to where I might have gone wrong?

      -Dipti

      Reply
    18. Sharmilee! :)

      November 20, 2012 at 7:28 am

      @Dipti : You must have grinded it for more time else the skin must have given the bitterness

      Reply
    19. alugeet

      November 26, 2012 at 7:00 am

      Hi Sharmilee, I made your Peanut Chutney for Idlis. It was yummy and my family loved it. Thank you. I have bookmarked your blog address. Would love ot try your other dishes.
      Regards,
      Geetha

      Reply
    20. Meenal Ramanathan

      December 03, 2012 at 7:03 am

      hi
      can i replace shallots with big onion

      Reply
    21. Sharmilee! :)

      December 03, 2012 at 9:38 am

      @Meenal : Yes you can use big onion too..

      Reply
    22. Nimitha

      January 05, 2013 at 3:49 am

      made it today.. tastiest peanut chutney I ever had! thanks for sharing

      Reply
    23. Hannah Shalini

      January 14, 2013 at 5:34 pm

      hi Sharmi … i love ur blog…. n today i tried 3 of ur dishes… n im in love wit ur recipes…. i made peanut chutney, eggless sponge cake n mutton chukka my family loved all of them…..al the three turned out well…. thank u so much n keep adding more..

      Reply
    24. Anjali

      April 24, 2013 at 1:15 pm

      What a yummy chutney!

      Reply
    25. Ruchika Bhandari

      June 04, 2013 at 10:54 pm

      Hi Sharmi,

      How long does this chutney last in the fridge? I am planning to make these over the weekend to save some time cooking during the week.

      Thanks,
      Ruch

      Reply
      • SHARMILEE J

        June 05, 2013 at 2:17 am

        It will last for 2-3 days when refrigerated.

        Reply
      • Ruchika Bhandari

        June 06, 2013 at 4:20 pm

        Thanks! I made the peanut chutney last night and it turned out great. A few modifications from original recipe- I used already shelled and roasted peanuts so just had to toast them for a few seconds. I also did not temper it instead I put all ingredients in a few tsp of oil, quick fried them and grinded them together. The taste came out nutty, sweet and just brilliant. This was my first time with the peanut chutney. I'll be making your sambhar tonight to go with the idlis and chutney. Keep up the good work.

        Reply
    26. Sujana Reddy

      June 27, 2013 at 3:46 pm

      i tried this chutney..its very tasty..

      Reply
    27. Sujana Reddy

      June 27, 2013 at 3:52 pm

      for some reason i was not able to make peanut chutney tasty..ur pics which shows what quantity of ingredients to use helped a lot to make my chutney awesome.Will try your receipes as well

      Reply
    28. Mamta Sharma

      September 24, 2013 at 5:59 pm

      Another winning recipe Sharmi…. Made it a couple of times and realised that it's the best or rather the only way to get my daughter to eat peanuts. Delicious and healthy. Wow.

      Reply
    29. Jesci

      September 29, 2013 at 2:30 am

      I usually grind roasted peanuts,garlic,a little bit curry leaves,tamarind.

      Reply
    30. Jesci

      September 29, 2013 at 2:32 am

      I used to see my grandma make it. I follow the same till now. Roasted peanuts. garlic, a little curry leaves, tamarind. I love peanut chutney!!

      Reply
    31. gourisha

      January 02, 2014 at 11:30 am

      Hi.sharmil..pls post.. how to prepare idli by MULTI GRAIN -atleast a five grains. … pls post as soon as possible….
      thanks a lot….

      Reply
      • SHARMILEE J

        January 02, 2014 at 1:55 pm

        Sure will post it in future

        Reply
    32. Kaleemullah

      January 26, 2014 at 2:02 pm

      good

      Reply
    33. Rajani Choudhary

      March 27, 2014 at 11:56 am

      Sharmileeji, I followed your method for this chutney and the result was superb….liked it a lot. Although I didn't add tadka in the end…it still tasted yummy.
      I usually just roast the peanuts and then grind it with red chillies, salt and tamarind- quick and tasty…going forward I will use your method whenever I have some extra time. 🙂
      Thank you
      Rajani

      Reply
    34. chhaaya

      August 31, 2016 at 8:43 am

      Just made it this morning and had it with dosas.At last,i have found just the right peanut chutney.Excellent..this is a keeper.

      Reply

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