Peanut chutney recipe, how to make peanut chutney | Groundnut chutney recipe

Last updated on September 10th, 2019

Peanut chutney recipe with step by step photos. Quick peanut chutney recipe for idli and dosa without coconut. You can make this easy peanut chutney instead of coconut chutney for idli. This is the perfect recipe for Tamil nadu style ground chutney. There are many ways to make protein rich peanut chutney recipe. Palli chutney or Andra style groundnut chutney recipe is one more variation I make often. Another variation is this tomato peanut chutney. This peanut chutney also goes very well with medhu vada, neer dosa, rava dosa, rava idli, oats idli, poha idli, dal dosa.

I like to make different chutney recipes for soft idlis and crispy dosas. These days we are hooked to this vegetable chutney that I make with mixed organic vegetables. I am not a big fan of coconut chutney for idli. So even when I make coconut chutney  I prepare one more chutney just for my sake 🙂 It will be mostly tomato chutney for me. Sometimes when there is no grated coconut handy this peanut chutney is the best recipe to make quickly. I do not remove the peanut skin so it is very quick too.

To make peanut chutney recipe I use a small amount of tamarind along with other ingredients. Do try this easy groundnut chutney once and you will like it for sure. Nutty, flavorful chutney that is slightly tangy goes very well with idli. You can also mix some rice with this chutney and serve.

Serve peanut chutney with idli. It also goes well with dosa. The recipe can be doubled. 

I would not recommend to make this peanut chutney and refrigerate it. Now this groundnut chutney would stay good for a long time compared to coconut chutney. But I suggest that make and serve within 2 0r 3 hours. Though the peanut chutney will not get rancid like coconut chutney the taste and freshness will decrease. If needed you can store the roasted peanuts in airtight container for long time.

If you are looking for more chutney recipes do check onion chutney, coriander chutney, badam chutney, carrot chutney Mango chutney

How to make peanut chutney recipe with step by step photos.

Dry roast peanuts in low flame for 5-6 minutes. They should get slightly charred. Remove to a plate.

In the same pan add 1 teaspoon oil and heat it.
Add 2-3 green chilies, asafoetida and chaana dal. Fry well, Add tamarind and saute once or twice.

Let all the ingredients cool.
Take all the ingredients in a mixer jar. Add required salt and some water. Grind to a smooth paste.

Now temper mustard seeds, urad dal and curry leaves in 1 teaspoon oil. Add to the chutney and mix well. Serve peanut chutney with idli.

Groundnut chutney or peanut chutney recipe card below:

Peanut chutney recipe | Groundnut chutney recipe

Peanut chutney recipe is a traditional side dish chutney recipe for Idli from Tamil nadu cuisine.

5 from 2 votes

Print Rate

Course: Side Dish

Cuisine: Indian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 4

Calories: 129kcal

Ingredients

To make peanut chutney

• 1/2 cup peanuts OR groundnuts
• 3 green chilies
• 2 teaspoons chana dal
• Tamarind small piece
• 1/8 teaspoon asafoetida
• Salt
• 2 teaspoons oil
• water

To temper peanut chutney

• 2 teaspoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 dried red chilies

Instructions

• Dry roast peanuts in low flame for 5-6 minutes. They should get slightly charred. Remove to a plate.
• In the same pan add 1 teaspoon oil and heat it.
• Add 2-3 green chilies, asafoetida and chaana dal. Fry well, Add tamarind and saute once or twice.
• Let all the ingredients cool.
• Take all the ingredients in a mixer jar. Add required salt and some water. Grind to a smooth paste.
• Now temper mustard seeds, urad dal and curry leaves in 1 teaspoon oil. Add to the chutney and mix well. Serve peanut chutney with idli.

Nutrition

Serving: 4g | Calories: 129kcal

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