Peanut Chutney Like Never Before: Easy, Delicious, and Ready in Minutes

If you are planning to make South Indian recipes, then one side dish that you must prepare is peanut chutney. Whether you eat it with hot idlis, crispy dosas or steamed rice, this versatile chutney will enhance the taste of your meal fourfold.

Peanut chutney can be made in so many styles, but today i am not going to use coconut so let’s get started and check out this utterly tasty peanut chutney recipe .

Ingredient

For the Chutney:

1. Peanuts – 1 large cup (roasted or raw, as per preference)
2. Onion – 1 large
3. Garlic – A few cloves (as per taste)
4. Dry red chilies – 8 (adjust to taste)
5. Tamarind – A few bits
6. Rock salt – 1 teaspoon
7. Water – As needed (for grinding)

For Tempering:

1. Oil – 2-3 tablespoons (for sautéing and tempering)
2. Urad dal – A small amount
3. Mustard seeds – A small amount
4. Cumin seeds – A small amount
5. Dry red chilies – A few (halved)
6. Hing (asafoetida) – A small pinch
7. Curry leaves – A few

Peanut Chutney Recipe

Roast Peanut

For this recipe, take one large cup of peanuts . so the first step is to roast the peanuts so roast them till the skin turns to a nice dark brown color. so if you’re running short of time. you can also use roasted peanuts to this chutney . once it’s turned to brown color turn off the gas let it cool down completely .

Saute

Now pour 2-3 tubs of oil in the pan. Then add a large onion, a few cloves of garlic and about 8 red chillies. if you’d like more spicy or less spicy you can adjust the number of red chillies according to your taste.

Next add a few bits of tamarind saute all the ingredients for few minutes. once it cooked so now remove the ingredients from the pan and cool the mixture completely.

Peel the Peanuts

Once the peanuts have cooled down completely. now using your hand gently crush the peanuts so the skin will come out easily. once skin is removed transfer this to bowl .

Grind

Now transfer the roasted peanuts and sauteed onion mixture to the mixer jar . then add one teaspoon of rock salt . first grind it without adding any water after that add a little water and grind it to a nice fine chutney consistency. You can see the consistency in the image above.

this is consistency that i want it’s not too thick or to runny but suppose you want to add a litttle water , you can adjust the consistency according to your taste.

Tempering

Next temper a few ingredient and finish off the chutney. to the tempering pan add a little oil. once the oil is heated up add a little urad dal, few mustard seeds, few cumin seeds , few read chillies half, and add a little bit of hing(asafoetida). after that turn off the stove and add few curries.

So tempering ingredient are ready for the chutney . now add it to the chutney.

Serve

You can enjoy this delecious , tasty and creamy peanut chutney with nice hot spongy streaming idlis, or with dossas . Since you have added tamarind in the chutney, chutney will stay fresh and good for up to two or three days in refrigerator.

Also read: Boost Immunity with This Quick & Healthy Amla Rice, Perfect for Your Lunchbox

Tips

• Adjust the amount of red chilli according to your taste.
• If you add tamarind in your recipe then you can store it for 2-3 days in refrigerator.
• don’t skip the tempering step. it adds a flavour that takes chutney to the next level.