Peanut Chutney | Peanut Chutney for Idli and Dosa

Peanut Chutney is a popular South Indian side dish made primarily from roasted peanuts. It’s creamy, slightly nutty, and can be spiced up depending on taste preferences.

Peanut Chutney also known as groundnut chutney is commonly served as a side dish with idli, dosa, vada, uttapam or even rice. It’s a great alternative to coconut chutney, especially if you want something with a slightly richer and nutty flavor.

This chutney recipe is protein packed and super handy when you don’t have fresh coconut handy. Made with just few ingredients such as peanut, chana dal, urad dal, garlic, green chili, tamarind, salt and curry leaves, which are ground together and then topped with an aromatic tempering.

Here I am sharing easy peanut chutney recipe with step-by-step instructions and video. You can prepare this chutney recipe in minutes as it does not involve too much prep work like other chutneys. It’s creamy, tasty, nutty and made without coconut. Super flavorful and delicious!

Recipe Video for Peanut Chutney

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How to make Peanut Chutney

Heat 1 tsp oil in a pan over medium heat.

Add ½ cup peanut and roast them for 4-5 minutes.

Now add ½ tbsp chana dal, 1 tbsp urad dal, 3 garlic cloves, 2 green chilies, few curry leaves and saute until peanut turns crunchy and golden brown in color. Take off the heat and allow it to cool completely.

Transfer it to a blender along with 1 tsp tamarind, salt to taste, water as required and blend it to a smooth paste.

For tempering

Heat ½ tbsp oil in a tadka pan over medium heat.

Add ¼ tsp mustard seeds and let them splutter.

Now add ½ tsp urad dal and let them turn golden.

Toss in few curry leaves, 2 dry red chilies and fry for a few seconds.

Pour this tempering over the chutney and mix well.

Tips

Adjust spice level as per your taste.

You can store the chutney in an airtight container in refrigerator for up to 4-5 days.

You can use tamarind, lime juice or even curd for a tangy taste. Adjust as per your preference.

Peanut Chutney | Peanut Chutney for Idli and Dosa

Recipe by Divya PatelCourse: SidesCuisine: Indian

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Peanut Chutney is a popular South Indian side dish made primarily from roasted peanuts. It’s creamy, slightly nutty, and can be spiced up depending on taste preferences.

Ingredients

• 1 Tsp Oil

• ½ Cup Peanut

• ½ Tbsp Chana Dal

• 1 Tbsp Urad Dal

• 3 Garlic Cloves

• 2 Green Chilies

• Few Curry Leaves

• 1 Tsp Tamarind

• Salt to taste

• Water as required

• For Tempering/Tadka

• ½ Tbsp Oil

• ¼ Tsp Mustard Seeds

• ½ Tsp Urad Dal

• 2 Dry red Chilies

• Few Curry Leaves

• Asafoetida/Hing – a pinch

Directions

• Heat 1 tsp oil in a pan over medium heat.
• Add ½ cup peanut and roast them for 4-5 minutes.
• Now add ½ tbsp chana dal, 1 tbsp urad dal, 3 garlic cloves, 2 green chilies, few curry leaves and saute until peanut turns crunchy and golden brown in color. Take off the heat and allow it to cool completely.
• Transfer it to a blender along with 1 tsp tamarind, salt to taste, water as required and blend it to a smooth paste.
• For Tempering/Tadka
• Heat ½ tbsp oil in a tadka pan over medium heat.
• Add ¼ tsp mustard seeds and let them splutter.
• Now add ½ tsp urad dal and let them turn golden.
• Toss in few curry leaves, 2 dry red chilies and fry for a few seconds.
• Pour this tempering over the chutney and mix well.

Notes

• Adjust spice level as per your taste.
• You can store the chutney in an airtight container in refrigerator for up to 4-5 days.
• You can use tamarind, lime juice or even curd for a tangy taste. Adjust as per your preference.

If you like this recipe, do not forget to share it with your friends and family!