Navratri Special Peanut Chutney

Quick and easy to make peanut chutney that can be eaten during vrat and navratri. T


  • 1 cup (150g) raw peanuts
  • 3 dry red chillies
  • 1 inch tamarind soaked in water
  • ½ teaspoon cumin seeds/jeera
  • salt to taste
For tempering/taka
    • 2-3 tablespoons, any vegetable oil (sesame, sunflower, canola or peanut)
    • ½ teaspoon cumin seeds/jeera
    • 6-8 fresh curry leaves

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Peanut Chutney

  1. Place a pan over medium flame and add cumin seeds in it. Dry roast them for 30 seconds.
  2. Now add raw peanuts and dry roast them for 3-4 minutes until it becomes slightly dark in colour and aromatic.
  3. Further add dry red chillies and roast for another minute.
  4. To make the peanut chutney, in a mixer grinder add the roasted peanuts, tamarind pulp, salt and grind them together.
  5. Scrape the sides in between and add around half cup water and grind till it forms into a fine chutney. You may vary the quantity of water depending on how thick you want the chutney to be.
For tempering/taka
  1. Place a small pan over medium flame and add oil in it. Once it becomes hot add the cumin seeds and curry leaves.
  2. Now add the peanut chutney we prepared and mix till everything is well combined. Cook for a minute.
  3. Tastes best when fresh. Can be stored for upto a day in the refrigerator.

Recipe Notes

  • You can completely skip the dry red chillies, if you don’t like the spicy flavour or remove the seeds of the dry red chillies to reduce the heat.
  • If you are using the roasted peanuts then skip the roasting step.
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