How to Make Peanut Chutney (South Indian Recipe)

South Indian style peanut chutney served with spiced Indian tempering served in white dish.

5 from 1 vote

How to Make Peanut Chutney (South Indian Recipe)

This peanut chutney recipe is a delicious fusion of flavours to heighten your overall tasting experience. This delicious chutney can be enjoyed with a snack or sides including pakoras, idli, sambar or dosa.

Prep Time20

Cook Time5

Total Time25

Course: Chutneys, Dips

Cuisine: Indian, South Indian

Servings: servings

Calories: 214kcal

Author: Sonia

Ingredients

Peanut chutney:

2 tablespoon Oil
¾ cup Pink unsalted peanuts raw
8 Garlic cloves you can use 3-5 garlic cloves for a milder flavour
2 Pink onion chopped roughly into quarters
5-6 Dry red chillies
2 tablespoon Roasted chana dal daria dal
1 tablespoon Apple cider vinegar
2-3 tbsp Water (start with 2 tablespoon and optional 3rd tablespoon based on preference)
¼ tsp Salt or to taste

Tempering:

1 tablespoon Oil
3 Dry red chillies whole
1 teaspoon Mustard seeds
15 Curry leaves
⅛ Asafoetida/hing

Instructions

To make the peanut chutney:

Heat oil in a pan and add the garlic cloves, red chillies and chopped pink onions. Roast for a few minutes. Add the peanuts and roast together until golden brown.
Once golden brown and roasted, transfer into a plate and allow to cool (10 minutes).
Once cooled, transfer the roasted ingredients into a stick blender. Add roasted chana dal, salt and vinegar and water and blend into a smooth mixture. Transfer into a bowl and serve with or without tempering.

To make the tempering:

In a pan, heat a tablespoon of oil and add dry red chillies and mustard seeds and cook for 30 seconds or until it crackles.
Add curry leaves and a pinch of asafoetida (hing) and cook for another 15-30 seconds.
Pour this tempering over the chutney and stir into the chutney. Serve immediately or transfer into an air-tight container and refrigerate once cooled.

Notes

Make the tempering before serving: Make the tempering just before serving the chutney for maximum freshness.
Roast before adding to the blender: roasting the garlic, onions and peanuts and dry chillies helps remove the raw taste of these ingredients and will enhance the flavour of this chutney. If any ingredients are pre-roasted, including peanuts and chana dal, then simply add these to the blender when making the chutney and do not add in the roasting phase.
Variations: For a milder flavour, you can use 3-5 garlic cloves for a milder flavour and omit the tempering. If you prefer to use roasted and salted peanuts, remember to omit or reduce the salt in the chutney when blending.
Storage: This chutney is best served immediately for freshness however can also be kept in the refrigerator and stored for up to 2 days.

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