peanut chutney recipe, how to make peanut chutney | quick peanut chutney

peanut chutney recipe

this peanut chutney is a good substitute for coconut chutney. this quick peanut chutney goes very well with idli, dosa, medu vada or uttapam.

i do have both fresh coconut and dessicated coconut in my kitchen most of the times. but there are ocassions when there is no trace of any coconut. either the organic vegetable delivery has not yet come or the dessicated coconut has got over or i feel lazy to grate coconut.

we generally have a typical indian breakfast in the mornings. either its idli or dosa or poha or parathas. so when i make idli or dosa during breakfast time. i have to make some chutney right, to go with the soft idlis or the crisp dosas. so on such occasions, i make a quick peanut chutney. and what if there are no peanuts. then i make coriander chutney :-)

now you have to try this peanut chutney to know how good it is. there are sesame seeds as well as roasted chana dal (bengal gram) also in the chutney. so this is a healthy chutney recipe for you.

unlike coconut chutney this peanut chutney won’t get spoiled or rancid if you add it to tiffin box or keep it out. so for a tiffin box having idli or dosa, you can add this peanut chutney to it. but do this only on the day when you make the chutney.

i make this peanut chutney and refrigerate it. stays good for 5-6 days. whenever i make light snacks i serve this chutney or with the family favorite – idli and dosa.

steps to make this awesome peanut chutney recipe:

1: heat oil in a pan. add the peanuts and fry them in the oil till they start changing color. fry for about 3-4 minutes on a low to medium flame.

2: now add curry leaves and fry for a minute.

3: lastly add the sesame seeds, roasted chana dal and fry for 2-3 minutes.

4: let this mixture cool. add green chilies, ginger & salt and grind the mixture with some water to a smooth consistency.

serve peanut chutney with idli or dosa or even pakoras or store in an air-tight container and refrigerate and use whenever required.

peanut chutney

if you are looking for more chutney recipes then do check onion tomato chutneymint coriander coconut chutney, saunth chutneycurry leaves chutney, coriander/dhania chutney and mint/pudina chutney.

peanut chutney recipe details below:

4.5 from 2 reviews
peanut chutney
 
PREP TIME
COOK TIME
TOTAL TIME
 
healthy and delicious peanut chutney for idli, dosa, uttapam or any indian snack.
AUTHOR:
RECIPE TYPE: side dish
CUISINE: indian
SERVES: 1 small serving bowl
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • ¼ cup peanuts
  • ¼ cup roasted chana dal/bengal gram
  • 1-2 green chili or dry red chilies
  • ¼ inch ginger
  • ½ tbsp sesame seeds
  • 12-15 curry leaves
  • 1 or 2 tsp oil
  • a pinch of asafoetida/hing
  • salt as required
  • water as required
INSTRUCTIONS
  1. heat oil in a pan.
  2. fry the peanuts on a low to medium flame for 3-4 minutes.
  3. add the curry leaves and fry for a minute.
  4. lastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.
  5. take care that you don't over brown or burn this mixture, else the chutney might have bitter tones.
  6. let this mixture warm or cool down.
  7. add in a chutney grinder or a small blender.
  8. add in the ginger, green chilies and salt.
  9. pour some water and grind the peanut chutney to a smooth consistency.
  10. you can make the peanut chutney thick or of medium consistency.
  11. check the salt and add more if required.
  12. serve peanut chutney with idli, dosa, medu vada, uttapam or pakoras.
NUTRITION INFORMATION
SERVING SIZE: 2-3




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  1. Jyoti says

    Hi Dassana….I had learned this chutney from a tamil friend of mine….urs is similar to hers. Can u plz upload the recipe for idli podi(the gun powder) chutney….I love that one with idli/dosa/uttapam!

    • says

      i will be updating a lot of recipes. the idli podi being one of them. just that i have a lot of recipes in the drafts that require to be updated soon. once this lot gets over, i will make the chutney and add it.

  2. Kalai says

    Dear mam,
    Wow, great site to look at.. Pleasing photographs, step by step preparations really a WOW… Ur photos itself tempts me to do… Thank u for the recipes… Keep posting… My wishes to u…
    Regards
    Kalai

  3. sweta says

    love the recipe.. sometimes even tamarind is missing for chutney… this is really quick easy and fuss free. thanks a lot for the recipe

  4. says

    This is very different from any chutney I have seen before (not that I see a lot in Ohio haha). Pinning for sure! Love peanuts.

    • says

      thanks. yes the author forgot to mention in the recipe details :-) since asafoetida has to be cooked, its added when the chana dal and sesame seeds are added and then fried.
      will update the post.

  5. says

    wondering about the taste with the skin of peanut ? generally we remove the skin ! and then grind it ! never knew with out coconut u can do the same ! lovely presentation ~