peanut chutney | groundnut chutney

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.

peanut chutney recipe

i do have both fresh coconut and desiccated coconut in my kitchen most of the time. 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 paratha. 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

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 rava idli or dosa or even pakoras or store in an air-tight container and refrigerate and use whenever required.

peanut chutney recipe

more chutney recipes

Peanut Chutney

4.7 from 23 votes
this is a quick, healthy and delicious groundnut chutney for idli, dosa, uttapam or any indian snack.
peanut chutney recipe, groundnut chutney recipe, shenga chutney recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:7 mins
Total Time:12 mins
Course:side dish
Cuisine:indian
Servings (change the number to scale):1 small serving bowl
(1 CUP = 250 ML)

INGREDIENTS

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

INSTRUCTIONS

frying ingredients

  • heat oil in a pan. fry the peanuts on a low to medium flame for 3 to 4 minutes.
  • add the curry leaves and fry for a minute.
  • lastly add the roasted chana dal, sesame seeds & asafoetida and fry for 2-3 minutes more on a low flame.
  • take care that you don't over brown or burn this mixture, else the chutney might have bitter tones.
  • let this mixture warm or cool down.

making peanut chutney

  • add in a chutney grinder or a small blender.
  • add in the ginger, green chilies and salt.
  • pour some water and grind the chutney to a smooth consistency.
  • you can make the chutney thick or of medium consistency.
  • check the salt and add more if required.
  • serve peanut chutney with idli, dosa, medu vada, uttapam or pakoras.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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72 comments/reviews

  1. It is good. But to make it even more tasty , lastly add thadka – mustard seeds, cumin seeds, red dry mirchi and curry leaves to that paste 😊

  2. Ma’am your recipes are always very good, simple and healthy. I always check your recipes before making something new for the last 4 years.
    Thank you for such a descriptive and pictorial recipes. 🙂5 stars

  3. I just tried this recipe and I must say that it turned out very well. Extremely delicious. Thank you.5 stars

  4. Love you Dassana.. i have tried so many dishes from your website & the result is always very good.
    Thank you for posting your recipes ❤️