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Peanut Chutney Recipe

Peanut Chutney is flavorful, creamy and super easy to make. Peanut Chutney also called as Groundnut Chutney is a great side dish for idli, dosa etc and a great alternate to regular chutneys. Learn to make make Peanut Chutney with step by step pictures and video.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings4 people
AuthorSharmilee J

Ingredients

Classic Peanut Chutney

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

To temper:

  • 2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • a pinch hing
  • few curry leaves

Tomato Peanut Chutney

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

To temper:

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

Instructions

Classic Peanut Chutney

  • First add 1/2 cup peanuts and dry roast it. I had de-skinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin.
  • Roast until golden as shown. Brown spots here and there is enough.
  • Transfer to a plate and set aside to cool.
  • Now add 1 teaspoon of oil then add around 15 small onion, 2 red chilies and 2 garlic.
  • Saute until golden as shown below.
  • Add tamarind and saute for a minute then switch off.
  • Add 1 teaspoon 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 can 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 tempering : Heat 2 teaspoon oil then add 1 teaspoon mustard seeds let it crackle then add 1 teaspoon urad dal let it become golden then add few curry leaves and a pinch hing. Swirl and switch off.
  • Transfer the tempering to chutney.
  • Mix well. Peanut Chutney ready.

Tomato Peanut Chutney

  • First to begin with dry roast 1/4 cup peanuts and 3 dry red chilies in low flame. Dry roast until golden brown. Transfer to a plate, set aside.
  • Heat oil in a pan - add 2 garlic,5 small onion - saute for a minute.
  • After that add 2 small tomatoes.
  • Saute until mushy, it takes 3-5 mins.
  • Now add 1 teaspoon tamarind, then already roasted peanuts, dry red chilies. Give a quick saute and Switch off.
  • Remove from flame and cool down completely. Next transfer it to a mixer jar. Add required salt.
  • Add little water and grind it to a fine paste.
  • Finally for the tempering : Heat 2 teaspoon oil in a pan - add 1/2 teaspoon mustard seeds let it splutter, then add 1/4 teaspoon urad dal, few curry leaves and a pinch of hing. Let it splutter.
  • Add this tempering to the chutney.
  • Mix it well and adjust consistency if needed.
  • Serve with idli / dosa.

Video

Notes

  • 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 chilies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chilies.
  • 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 teaspoon of lemon juice for more tangy chutney.
  • You can even saute 1/2 teaspoon each of chana dal and urad dal while sauting onion, garlic.
Nutrition Facts
Peanut Chutney Recipe
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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