Peanut chutney step-by-step recipe with photos.
About this recipe
This creamy, mildly sweet, spicy garlicky peanut chutney is a great alternative to regular coconut chutney. Easy to make and ready in minutes, this versatile accompaniment tastes amazing with idli or dosa. It also tastes great with snacks like vada, bajji, etc. This is a very easy recipe and can be put together in less than 10 minutes.
I use the leftover chutney as a spread in sandwiches or wraps and they taste great! Next time, skip regular dip/spread and try this creamy chutney instead!
There are many versions of making this simple chutney and this is my version which is very basic and simple. I believe that this recipe lets peanuts be the hero of the dish and the chutney tastes best this way.
Peanuts and associated benefits
Peanuts are as healthy as they are popular. Known popularly as a nut, they actually belong to the legume family. They are an excellent source of plant-based protein and are high in vitamins and minerals. Peanuts have higher protein than any other nut and they are a very good source of healthy fat. They contain essential vitamins and minerals like potassium, magnesium, phosphorus, and B vitamins. Despite being high in calories, they are low in carbs. Peanuts are also very good for your heart health and help in blood sugar control.
Peanuts: Use dry roasted and deskinned peanuts.
Roasted Bengal gram: This is a common ingredient used in many South Indian chutneys. Read FAQs below for more about this and its substitute.
Garlic: I use a lot of garlic to make this chutney. I also saute garlic in oil before using it. This step is optional and can be skipped if you prefer using raw garlic.
Dried red chili: Adjust the chili according to your preference. Fry the dried red chili along with garlic.
Tamarind: Soak some tamarind in water and extract its pulp, Use the pulp to make the chutney. Alternatively, use 1 teaspoon tamarind paste.
Tempering: This is optional and can be skipped. I use mustard seeds, hing, and curry leaves to make the tempering.
Fry garlic and chili until they are golden (step 1). Take garlic, chili, roasted peanut, roasted Bengal gram, tamarind extract, salt, and some water in a blender/mixie jar (step 2).
Grind into a smooth paste using little water (step 3).
To prepare the tempering, heat 1 teaspoon oil and add mustard seeds. Once it crackles, add curry leaves and hing (step 4).
Pour the tempering onto the chutney and serve.
I use store-bought roasted peanuts. If you are using raw peanuts, they need to be dry roasted first. See FAQs below for instructions.
I prefer to fry the garlic and chili before grinding. You may skip this step and use raw garlic and chili. Skipping this step though will change the taste of the chutney. Adjust the amount of garlic and chili as per your preference.
Tempering (oggarane/tadka/seasoning) is purely optional and can be skipped. I use coconut oil to make the tempering. You may use any cooking oil of your choice.
You may use store-bought tamarind paste instead of soaking and extracting the pulp.
Use roasted peanuts to make this chutney. If you have raw peanuts, dry roast them on low heat for 8-10 minutes. Let them cool and then deskin them before using. To deskin roasted peanuts, you can rub them with your fingers. Alternatively, place the peanuts in a muslin cloth, tie all the ends and rub them well. Open the cloth and pick the peanuts leaving behind the skin.
Bengal gram is split and deskinned brown chickpea. Dry roasted Bengal gram is a common ingredient used in South Indian chutneys. This is also known as hurigadle in Kannada. They can be used as-is and don't need any further cooking. Roasted chana is available in most grocery stores in India and in Indian grocery stores outside of India.
If you do not have access to roasted Bengal gram, you may replace it with roasted besan (gram flour/chickpea flour). Make sure you dry roast the besan on low heat for 8-10 minutes until the raw taste goes. Since this chutney is not cooked, the besan has to be roasted well.
Store the peanut chutney in the refrigerator. Since this chutney does not have coconut, it can be stored for a longer period. It should stay good for up to five days.
This peanut chutney is:
- creamy, spicy, mildly sweet
- versatile and can be paired with many dishes
- great as a spread or dip
For the chutney:
- 1 cup roasted peanuts
- ½ cup roasted Bengal gram (see notes)
- 1 teaspoon coconut oil
- 7-8 cloves garlic sliced
- 1 tablespoon tamarind
- 5-6 dried red chili or as per taste
- Salt to taste
For the tempering (optional):
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon asafoetida hing
- 5-6 curry leaves
Making the chutney:
- Soak the tamarind in some warm water for 5-10 minutes. Extract the pulp and discard the remaining part
- Heat a small pan and add 1 teaspoon coconut oil. Add garlic cloves and dried red chili. Saute until they are golden.
- Take off from heat and let it cool.
- Grind them with roasted peanut, roasted Bengal gram, tamarind extract, salt, and some water.
- The chutney is ready to be served at this stage.
To make the tempering - optional:
- To prepare the tempering, heat 1 teaspoon oil and add mustard seeds.
- Once it crackles, add curry leaves and hing. Saute for a few seconds.
- Pour the tempering onto the chutney and serve.