Super easy and flavorful Peanut or Groundnut Chutney. This creamy, nutty Peanut Chutney is a great accompaniment to south Indian favorites idli, dosa, or upma.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: Indian
Keyword: groundnut chutney, palli chutney, peanut chutney
Heat oil in a pan. Add peanuts and roast them for 3-4 minutes. Add Chana Dal and urad dal and saute for 2 minutes.
Then add garlic, green chili pepper and curry leaves. Saute until the garlic is lightly browned on the outside. Take off the heat.
Blend Chutney
Transfer to a blender. Add tamarind paste, salt and water to the blender.
Blend to a smooth paste. Remove in a bowl.
Make tempering
Heat oil in a small pan. Add mustard seeds and let them splutter. Add the urad dal, and let it turn golden. Then add hing, dry red chili and curry leaves. Saute for a minute until the curry leaves wilt.
Garnish the chutney with the tempering. Peanut Chutney is ready to be enjoyed.
Video
Notes
Peanuts: I have used raw peanuts in this recipe. You can use them with or without the skin. You can also use store-bought salted or unsalted roasted peanuts, just adjust the additional salt accordingly. Curry leaves: You can use fresh or dried. I prefer fresh if they are available.Tamarind: If you don’t have tamarind paste, you can soak seedless tamarind in 1/4 cup water and microwave for 30 seconds. Remove the tamarind and use the water. Adjust the amount of water you are adding accordingly. You can also use equal quantity of lime juice. Vegan Variation: Use your favorite plant-based oil for the chutney.