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Peanut chutney served in a ceramic bowl
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5 from 3 votes

Peanut chutney recipe | Groundnut chutney recipe

Peanut chutney or groundnut chutney is one of the delicious and easy chutney recipes made of peanuts as main ingredient. Peanuts are known as groundnuts too and it is one of the widely ingredients in Indian cooking in chutneys, curries, podi, variety rice recipes and more south Indian food.
This chutney is an excellent alternate to coconut chutney made with simple ingredients. You can prepare groundnut chutney recipe is minutes as it does not involve much prep work like coconut chutney. In this post I am sharing best peanut chutney recipe that is thick, creamy & flavorful along with few tasty variations.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: groundnut chutney, peanut chutney
Servings: 3
Calories: 220kcal


To make peanut chutney

  • 1/2 cup peanuts
  • 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


  • 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.
    making peanut chutney recipe
  • 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.
    tempering peanut chutney recipe


Expert Tips

Peanuts– Use fresh and tender peanuts for a mild flavor. Make sure the peanuts are not spoilt or rancid. Use plain raw peanuts and not the salted roasted ones for classic version. For instant groundnut chutney.
Spice level– You can vary the spice level by increasing or decreasing the chilies. If you want a very mild chutney you can even leave out chillies.
Scaling up– You can double or halve the recipe.
Storing– This peanut chutney keeps well for 2 days in refrigerator. You can also pack this chutney in tiffin or lunch box. It will stay good as we are not adding coconut.


Serving: 3g | Calories: 220kcal | Carbohydrates: 10g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 155mg | Potassium: 189mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg