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.

Give it a try, you’ll add it to your rotation of homemade dips and chutneys.

Chutney recipes are versatile and flexible so change it up to your preference and see some variation ideas below. 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 rancid (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

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

Variations

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.

Onion – 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.

Peanuts – you can substitute almonds for peanuts.

Peanut skins – if you prefer you can leave the skin of peanuts on.

Ginger – you skip this if you don’t have it on hand.

Coconut – fresh or desiccated coconut would taste great in this as well.

How to Make peanut chutney

This chutney is simple to make. If you need to roast your peanuts that is the first step. Roast on low-medium heat. 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.

Urad dal and chana dal in a pan with oil.

Garlic, ginger and green chilies added to pan.

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.

Peanut chutney ingredients added to a blender jar.

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.

Dried red chili and curry leaves added to tadka.

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

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

Peanut chutney mixed with tadka in a white bowl.

Roast peanuts on low-medium heat. If you roast on high it is very easy to burn them and that will ruin the flavor.

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.

Savory peanut chutney is also good on toast.

Storing

How long does peanut chutney last?

Peanut chutney for dosa 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!