Veg Recipes of India

peanut chutney recipe | groundnut chutney recipe | shenga chutney recipe

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peanut chutney recipe
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peanut chutney recipe with step by step photos – this quick groundnut chutney is a good substitute for coconut chutney. this is a healthy and delicious peanut chutney that goes very well with idli, dosa, medu vada or uttapam.

i do have both fresh coconut and desiccated coconut in my kitchen most of the times. but there are occasions when there is no trace of any coconut. either the organic vegetable delivery has not yet come or the desiccated 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.

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

groundnut chutney or peanut chutney recipe below:

peanut chutney recipe
4.65 from 14 votes
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peanut chutney recipe | groundnut chutney recipe | shenga chutney recipe

peanut chutney recipe - quick, healthy and delicious groundnut chutney for idli, dosa, uttapam or any indian snack.

course side dish
cuisine indian
prep time 5 minutes
cook time 7 minutes
total time 12 minutes
servings 1 small serving bowl
author dassana amit

ingredients (1 cup = 250 ml)

  • ¼ cup peanuts (moongphali or groundnut or shenga)
  • ¼ cup bengal gram (roasted chana dal)
  • 1 to 2 green chili (hari mirch) or dry red chilies (sookhi lal mirch)
  • ¼ inch ginger (adrak)
  • ½ tablespoon sesame seeds (til)
  • 12 to 15 curry leaves (kadi patta)
  • 1 or 2 teaspoon oil
  • 1 pinch asafoetida (hing)
  • salt as required
  • water as required

how to make recipe?

  1. heat oil in a pan.

  2. fry the peanuts on a low to medium flame for 3 to 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.


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.

peanuts for peanut chutney recipe

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

curry leaves for peanut chutney recipe

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

making peanut chutney recipe

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 recipe




Reader Interactions

{ 58 Responses }

  2. H. Hi Dassana, Thank you for the recipes. I tried few recipes it’s really came good. Anybody can follow ur recipes with clear instructions with pictures. Regards. Anitha

  3. I am definitely going to try this. Could you suggest any substitute for curry leaves or could we skip it all together and get a close taste? I know curry leaves are very imp to give the south indian authentic taste but sadly not available. By the way I am a religious follower of your page and absolutely love your recipes. Thanks a ton for making veg. cooking so exotic and simple at the same time.

    • thanks aarati for your kind words. there is no substitute for curry leaves. without curry leaves some flavors won’t be there. but still you can make the peanut chutney and it will taste good.

  6. Dasanna, an absolute 5-star rating for this. There are some who say to peel off the skin, but your recipe keeps it really simple and easy. Tried today with wheat dosa and it tasted wonderful.

    Please post more of such sattvik no-onion-garlic recipes. Hare Krishna.

    Best,
    Divya

  7. Thankyou for a wonderful website with some fantastic recipes. I often rely on your recipes. Your peanut chutney was a sell off! I followed your recipe but also added some onion and a little tamarind paste. It was lovely!

    I will soon be trying your idli recipe with the poha. Will get back and let you know.

    Thankyou and keep up the good work!

    • thankyou tasneem for trying so many recipes and sharing your views on the same 🙂 surely try the idli and poha. would look forward for your response and you are welcome.

  8. It’s a super easy and yummy recipe. It goes so well with my dosas. U just made my day… Thank u. Keep posting ur marvellous recipes.

  9. U made my day ….its such a yummy and easy recipe… It tasted superb with my dosas. Thank you

  18. 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!

    • 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.

  20. 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

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

  23. 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.

  27. When a pinch of asafoetida is to be added in this peanut chutney.It seems author of the recipe forgot about it.

    • 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.

  34. 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 ~