Peanut Chutney

5 from 29 votes

Creamy, mildly sweet, spicy, garlicky peanut chutney is a great alternative to the regular coconut coriander chutney. Easy to make and ready in minutes, this versatile accompaniment tastes great with idli, dosa and vada. It is also a delicious spread and can be used in sandwiches and wraps.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 164kcal

Author: Shilpa Kerur

Ingredients

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

Instructions

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.

Notes

I use store-bought roasted peanuts. 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 up the peanuts, leaving behind the skin.

I prefer to fry the garlic and chili before grinding. You may skip this step and use raw garlic and chili.

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.

Nutrition