Peanut Chutney

Sunday, May 10, 2020

We South Indians love our chutneys. Every South Indian household will have their own repertoire of Chutneys. Some are eaten with the usual Idli/Dosa while some are eaten with Rice.

I use a lot of peanuts in my cooking. I love the flavor it imparts. I am going to share my Mum's version of Peanut Chutney today. A simple recipe made with roasted peanuts & Onions. There are of course several versions of this recipe, one made with the addition of Garlic & Red chilies & there is another version which does not need coconut. They all taste good.


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Peanut Chutney can be eaten with Idli/Dosas/Akki Rotti/Ragi Rotti/Paddu/Utthappam but they taste best with Paddu/Paniyaram & Ragi Rotti (Finger Millet Roti from Karnataka)


You Will Need:

  • 1 big Onion
  • 2 handfuls of Raw Peanuts
  • Half cup Grated Coconut 
  • 8-10 Green Chilies
  • 1 inch ball of Tamarind 
  • 1 teaspoon Mustard seeds
  • A sprig of Curry Leaves
  • 3-4 dry Red Chilies 
  • A big pinch of Asafoetida/Hing
  • 1 tablespoon Cooking oil
  • Salt as per taste 

How To:


In a pan, Dry roast Peanuts on medium flame until they change color slightly & aromatic. It should take about 4 minutes. Transfer to a bowl & set aside

In the same pan, heat oil. Add chopped onions & green chilies & sauté until the onions are soft. Allow it to cool 

In a mixer/grinder jar, add onions, peanuts, grated coconut, Tamarind & salt. Add little water & grind into a smooth chutney like consistency 

In a pan, heat 1 teaspoon oil, once hot, splutter mustard seeds, Asafoetida, Broken red chilies & curry leaves. once the curry leaves are crisp, turn off the heat & add the tempering into the chutney & mix well

Serve with Idli/Dosa/Paddu/Akki Rotti/Ragi Rotti 

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