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Peanut Chutney Dip Vitamix
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4.89 from 9 votes

Peanut Chutney

Super easy Peanut Chutney or Groundnut Chutney. A delicious and nutritious accompaniment to south indian favorites - idli and dosa. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Indian
Keyword: easy, groundnut, south indian
Diet: Gluten-free, Low Carb, Vegan
Method: Blender/Food Processor
Servings: 10
Calories: 174kcal
Author: Meeta Arora




Prepare tempering

  • Heat oil in a pan. Add mustard seeds and cumin seeds to the oil.
  • When the seeds start to splutter, add garlic, urad dal, asafoetida and curry leaves. Saute until the garlic and urad dal are lightly browned.
  • Take off the heat and add red chili powder.

Blend Chutney

  • Add roasted peanuts, tamarind paste, salt and water to the blender. Save 1 tbsp of tempering (except the garlic) and add the rest of the prepared tempering to the blender.
  • Blend to a smooth paste. Remove in a bowl. Garnish with the saved tempering. Peanut Chutney is ready to be enjoyed.


  • You can use salted or unsalted peanuts, just adjust the additional salt accordingly. If you don’t have roasted peanuts, roast peanuts in microwave for about 2 mins, checking and stirring at 1/2 minute intervals.
  • Curry leaves could be fresh or dried.  I prefer fresh if they are available.
  • If you don’t have tamarind paste, you can soak seedless tamarind in 1/4 cup water and microwave for 30 seconds.  It will become soft enough to use.
  • Vegan Variation: Use your favorite plant based oil for tempering.


Calories: 174kcal | Carbohydrates: 8g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 127mg | Potassium: 194mg | Fiber: 3g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 1mg