One of the best peanut chutney that goes well with idli, dosa and uttapam. It’s delicious and very easy to make and requires minimum ingredients. Do try out my other chutney recipes, onion & tomato chutney recipe and coconut chutney recipe.
Ingredients
- 1 cup (150g) raw peanuts
- 1 onion (medium size) roughly chopped
- 2-3 tablespoons oil
- 4 dry red chillies
- 3-4 cloves garlic
- 1 inch tamarind
- ½ teaspoon cumin seeds/jeera
- 1 teaspoon urad daal
- ½ teaspoon red chilli powder
- 1 pinch asafetida/heeng
- salt to taste
For tempering/taka
-
- 2-3 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad daal
- 6-8 fresh curry leaves
- 1-2 dry red chillies
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- High Power Mixer Grinder – I use Preethi Zodiac (750-watt). Buy on Amazon here: https://amzn.to/2DbrsH8
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making Peanut Chutney
- Place a pan over medium flame and add peanuts. Dry roast them for 3-4 minutes until it becomes slightly dark in colour and aromatic. Now remove them in a bowl.
- In the same pan add oil and once it becomes hot, add cumin seeds and urad dal and saute for a minute. Now add onions and garlic and saute for 3-4 minutes, until the onions become translucent.
- Now add dry red chillies, asafetida, tamarind, salt, red chilli powder and saute for a minute. Add a tablespoon of water, if needed. Once done, let it cool down for sometime.
- To make the peanut chutney, in a mixer grinder add the roasted peanuts along with the onion masala we prepared and some water. Now grind them together. Scrape the sides in between and grind till it forms into a fine paste. Add water in between whenever needed. I have used around 1 cup of water. Once done, remove the peanut chutney in a bowl.
For tempering/taka
- Place a small pan over medium flame and add oil in it. Once it becomes hot add the urad dal, mustard seeds, dry red chillies and curry leaves.
- Saute them for a minute and then immediately pour it on the prepared peanut chutney.
- Serve with idli, dosa, vada, uttapam etc.
- 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.
Step By Step In Pictures For Peanut Chutney
- Place a pan over medium flame and add peanuts.
2. Dry roast them for 3-4 minutes until it becomes slightly dark in colour and aromatic. Now remove them in a bowl.
3. In the same pan add oil.
4. Once it turns hot add cumin seeds and urad dal and saute for a minute.
5. Now add onions and garlic and saute for 3-4 minutes, until the onions become translucent.
6. Onions look perfect now.
7. Further add the rest of the ingredients, dry red chillies, tamarind, salt, red chilli powder, salt and asafetida and mix until well combined.
8. Add a tablespoon of water, if needed. Once done, let it cool down for sometime.
9. To make the peanut chutney, in a mixer grinder jar add the roasted peanuts along with the onion masala we prepared and some water.
10. Grind them together.
11. Keep scraping the sides.
12. Add more water, depending on the consistency you want.
13. Grind well.
14. The peanut chutney looks perfect now. I have added around 1 cup water.
15. To prepare the tempering, in a pan small pan add oil and once it becomes hot add the urad dal and mustard seeds and saute for a minute.
16. Add dry red chillies and curry leaves.
17. Saute for around 30-40 seconds.
18. Pour the hot tempering on the peanut chutney we prepared earlier and mix well.
19. Serve with idli, dosa, vada, uttapam etc.
