Peanut chutney is an easy and delicious chutney recipe prepared with groundnuts/shenga. This chutney is a great accompaniment for breakfast and snack recipes like idli, dosa, upma, pongal, medu vada, masala vada etc. and this peanut chutney can be used as a spread on breads and sandwiches too.
Peanuts or groundnuts are rich in variety of nutrients like protein, fat, vitamin B3, vitamin E, manganese, fiber, iron, carbohydrates etc. and is a super food which is a cheaper substitute for other nuts like almonds, cashew etc. Peanut helps to prevent diabetes, improves memory, aids weight management and prevents Alzheimer’s. So include these nuts in your daily diet in any form and stay healthy.
Peanuts/groundnuts are roasted without oil till its skin starts shedding and later it is grinded with red chillies, garlic, jeera, grated coconut, dals and a pinch tamarind. Adding tamarind is optional and if added, it gives the peanut chutney slight sourness. Peanuts can either be dry roasted or you can add a teaspoon of oil too.
There are different variations to this simple peanut chutney and can be prepared in many ways. The method of preparation varies with state to state or as per ones taste. You can use green chillies instead of red chillies, and can prepare it without coconut too. It can be prepared in the simplest way by just roasting peanuts, red chillies, garlic and then grinding them together adding water as required. Peanut chutney stays good for 2-3 days when refrigerated in an airtight container.
Also check our breakfast and snack recipes: instant poha idli, rava idli, masala dosa, rava-onion dosa, sponge dosa, neer dosa, rava upma, Avarekalu upma, akki rotti, instant rava paddu, urad dal vada (medu vada), sago vada, masala vada, aloo bonda.
½ cup peanuts
¼ cup coconut, grated (opt)
½ tsp channa dal (Bengal gram)
½ tsp urad dal
3-4 red chillies, or can use green chillies too
2-3 cloves garlic
½ tsp jeera
Salt, to taste
Tamarind, little (opt)
Water, as required
1 tsp oil, any cooking oil
½ tsp mustard seeds
1 or 2 broken red chillies
1 spring curry leaves
- Dry roast peanuts on a medium flame till it pops up and start shedding its skin. Peanuts will change its color to light brown when roasted evenly on a medium flame. Transfer the roasted nuts to a plate. Allow it to cool & later deskin completely. You can use peanuts without removing its skin too.
- To the same pan, add little oil and fry channa dal, urad dal, red chillies and garlic cloves. Roast them for few seconds on a low/medium flame till dals turn light brown. Switch off the flame and transfer them to a plate. Let all the roasted ingredients cool for some time.
- In a mixer jar, add roasted peanuts, channa dal, urad dal, red chillies, garlic, tamarind (if adding), jeera and grated coconut. Pulse it few times to powder. Add little water at a time and grind it to fine paste.
- Transfer the ground peanut chutney to a bowl. Add salt to taste and mix well. Add water as required to get the consistency you prefer.
- Heat a tadka pan and add oil to it. Once the oil is hot, add mustard seeds and let it splutter. Now add hing, broken red chilli and curry leaves. Pour this seasoning to the chutney.
- Serve Peanut Chutney as an accompaniment with idli, dosa, vada etc.
- You can soak tamarind in a small bowl with warm water for 10 minutes. Later squeeze out the juice and use it while grinding.
- Peanut chutney can be prepared without coconut also.
- Instead of red chilli, green chilli can be used.
- You can use roasted peanuts without removing its skin too.
- Peanut chutney can be used as a spread on your bread, sandwiches etc.
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