Peanut Chutney

Peanut Chutney:

Peanut chutney is very popular in South Indian cuisine as it pairs very well with almost every dish.

Peanuts are full of protein and vitamins and must be included in our diet. This chutney is an easy way to incorporate nutrients in meals and kids will love it too.

Basic Ingredients for peanut chutney:

• First, Dry peanuts-Pink dry peanuts are good for the recipe.
• Onion, garlic, and Ginger-Adds texture and flavors in the chutney.
• Seasoning-I have used mustard, cui=min, curry leaves, salt, and chilli in the peanut chutney recipe.

Serving Suggestions and Storage:

Serve the peanut chutney with Idli, Dosa, Upma, Poha, Vada, or any of your favorite dishes. Store the leftover chutney in an airtight container in the refrigerator.

Looking for more such south Indian recipes to get some ideas for your lunch or dinner? Do not miss my Rava Medhu Vada and Masala Idli and the best one’s Rava Upma.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Peanut Chutney

Sapana Behl

An easy and tasty peanut chutney recipe to pair with any of your favorite South Indian dishes.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Condiments

Cuisine South Indian

Servings 4 People

Equipment

• Pan
• Grinder

Ingredients

  

1x2x3x

• 1 cup peanut
• 1 onion roughly chopped
• 3-4 garlic cloves
• 2 “ginger piece
• 1 tablespoon tamarind pulp
• 10-12 curry leaves
• 1 tablespoon red chilly powder
• salt to taste
• 1 tablespoon oil

For tempering

• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon urad dal optional

Instructions

 

• Dry roast the peanuts in a pan, cool and remove the skin. Set aside.
• Heat oil in a pan and add onion, garlic, ginger and curry leaves. Sauté for 2-3 minutes.
• Add roasted peanuts, tamarind pulp, red chilly powder, and salt. Mix and cook for 2-4 minutes.
• Remove from heat and pulse in a food processor to make a paste.
• For tempering
• Heat oil and add cumin seeds, mustard seeds, and urad dal. Saute and pour this tempering over the chutney. Mix well.
• Serve with idli. Enjoy.

Notes

Add chilli as per your taste only.

Keyword chutney for idli, easy peanut chutney, peanut chutney, south indian peanut chutney

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Sending this entry to My Legume Love Affair at Ohtastensee and Lisa’s MLLA information page and to Susan’s MLLA page.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you served your peanut chutney and please do share your tips and tricks with me.

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