Peanut Chutney

Delicious 15 minute creamy peanut chutney also known as palli chutney or groundnut chutney. Tastes delicious with dosa, idli, vada and more.
Peanut chutney with tadka on top.
  • 15 minutes needed, easy to make
  • Versatile chutney

Easy Peanut Chutney Recipe

Creamy peanut chutney also known as palli chutney or groundut chutney is a delicious accompaniment for dosa, hot idlis, vada and so much more.  It’s a fun way to mix up the usual coconut-based chutneys used.

There are many variations of this chutney. It has no coconut like Coriander Coconut Chutney, but you could add it in. It is mildly spicy.  You can up the heat by adding in more dried red chillies.

You can also add in 1 small onion for nice flavor (chop and saute with garlic).  Alternatively adding in tomatoes gives a different chutney, tomato peanut chutney.

Chutney recipes are versatile and flexible so change it up to your preference. Other South Indian chutneys include Garlic Tomato Chutney, Carrot Chutney and Chana Dal Chutney.

Ingredients and substitutions

You just need minimum ingredients along with commonly used Indian spices to make peanut chutney.

Peanut chutney ingredients on a marble top.

Unsalted Roasted Peanuts – Make sure roasted peanuts are fresh and not beginning to turn.  (I’ve made that mistake!)  If using raw peanuts just simply roast on medium stovetop in a pan for about 4 minutes.  Remove skin of the peanuts for a better taste.

Garlic cloves

Ginger

Green Chilies

Curry Leaves

Chana Dal and Urad Dal

Urad dal and chana dal in small glass bowls.

Tamarind concentrate – lemon juice can be substituted for this.  Tamarind pulp or fresh tamarind can also be used.

Mustard Seeds

Dry Red Chillies

Oil

Roasted unsalted peanuts.

You can find unsalted dry roasted peanuts easily at the store. Just make sure they are fresh, else the taste will not be good!

How to Make peanut chutney

This chutney is simple to make. If you need to roast your peanuts that is the first step. Once cooled, remove the skin.

Then, heat oil in a pan.  Add chana dal and urad dal.  Next the cloves of garlic and ginger is mixed in.  Last add in the green chillies.  Mix well.  Cook 2-3 minutes.  You’ll notice the green chillies beginning to blister.  Turn off and remove from gas.

Once this mixture is cooled, add all ingredients to a blender jar along with tamarind concentrate and a cup peanuts.  You may need a little water to help the skinned peanuts turn into a smooth paste. Add in ¼ cup water or more to get the consistency you prefer for a smooth chutney.

Last, is the tadka which entails tempering of mustard seeds.  Heat remaining oil in a small pan on medium-high.  Add in mustard seeds.  Once they slow down the rate of popping add in a pinch of hing (asafetida).  Turn gas to low and add in the dried red chili followed by the curry leaves.  Mix, turn off gas and remove from heat.

Pour the tadka on top of the chutney.  Give it a good mix and your chutney is ready!

Serving Suggestions

It is a perfect accompaniment to hot soft idlis!

This peanut chutney tastes great with dosa, idli, vada and other South Indian dishes.  It tastes best served fresh.

Storing

How long does peanut chutney last?

Peanut chutney tastes best fresh or consumed within 1-2 days. Store in an airtight container. It is possible to freeze peanut chutney, but personally I think the taste is just not the same.

Enjoy trying groundnut chutney recipe!

Peanut chutney with tadka on top in a smal gray bowl.

Peanut Chutney

Shilpa Joshi
Delicious 15 minute creamy peanut chutney also known as palli chutney or groundnut chutney. Tastes delicious with dosa, idli, vada and more.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Chutney
Cuisine Indian
Servings 6 servings
Calories 231 kcal

Equipment

  • 1 Blender
  • 1 pan

Ingredients
  

Chutney Base

  • 1 cup roasted peanuts 125g
  • 2 tbsp oil
  • 1 tbsp chana dal 14g
  • 1 tbsp urad dal 14g
  • 2 green chillies 20g
  • 1 inch ginger 1 tbsp blended
  • 3 garlic cloves 10g
  • 1 tbsp tamarind concentrate
  • ½ tsp salt 4g
  • ½ cup water

Tadka

  • 1 tbsp oil
  • ½ tsp mustard seeds 2g
  • 1 dried red chili
  • 8 curry leaves

Instructions
 

  • If you need to roast your peanuts that is the first step. Once cooled, remove the skin.
  • Then, heat oil in a pan. Add chana dal and urad dal.  Next the cloves of garlic and ginger is mixed in. Last add in the green chillies. Mix well.  Cook 2-3 minutes.  You’ll notice the green chillies beginning to blister.  Turn off and remove from gas.
  • Once this mixture is cooled, add all ingredients to a blender jar along with tamarind concentrate and a cup peanuts.  You may need a little water to help the skinned peanuts turn into a smooth paste. Add in ¼ cup water or more to get the consistency you prefer for a smooth chutney.
  • Last, is the tadka which entails tempering of mustard seeds.  Heat remaining oil in a small pan on medium-high.  Add in mustard seeds.  Once they slow down the rate of popping add in a pinch of hing (asafetida).  Turn gas to low and add in the dried red chili followed by the curry leaves.  Mix, turn off gas and remove from heat.
  • Pour the tadka on top of the chutney.  Give it a good mix and your chutney is ready!

Nutrition

Calories: 231kcalCarbohydrates: 10gProtein: 8gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.03gSodium: 303mgPotassium: 219mgFiber: 4gSugar: 1gVitamin A: 53IUVitamin C: 28mgCalcium: 42mgIron: 1mg
Keyword groundnut chutney, peanut chutney
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