peanut chutney | groundnut chutney

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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. A vegan 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.

peanut chutney recipe

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

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peanut chutney recipe, groundnut chutney recipe, shenga chutney recipe
Peanut Chutney
4.74 from 26 votes
This is a quick, healthy and delicious groundnut chutney for idli, dosa, uttapam or any Indian snack.
Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins

Cuisine Indian
Course: Side Dish

Servings 1 small serving bowl


  • 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


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.

Nutrition Info Approximate values

Calories: 524kcalCarbohydrates: 41gProtein: 17gFat: 35gSaturated Fat: 4gSodium: 1333mgPotassium: 596mgFiber: 7gSugar: 3gVitamin A: 592IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 144mgVitamin B6: 1mgVitamin C: 247mgVitamin E: 7mgCalcium: 197mgVitamin B9 (Folate): 1545µgIron: 4mgMagnesium: 141mgPhosphorus: 293mgZinc: 4mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  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 ❤️

    1. thanks a ton smita. hugs and i am happy that the recipe results are always good. welcome and happy cooking.

  5. Hi,
    I am happy that atlast I found the recipe that I am fond of. I am a big fan of yours. Whenever I have to look for any recipe immediately I search for your recipe only. Can I request you to add some weight loss recipes.

    Subha4 stars

  6. 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. Anitha5 stars

  7. 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.5 stars

    1. 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.

    1. gauri, have taken a note of your request. will try to add in some time. i have a lot of recipes in drafts that i will be adding first.

  8. 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.


  9. 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!5 stars

    1. 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.

  10. 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.5 stars

  11. 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!

    1. 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.

  12. 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…

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

  14. 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.

  15. Love all the peanut based chutney this sesame addition is too good.Totally getting hooked to your site.Its really good one.

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

    1. 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.

  17. I have practically all ingredients at home except the chana daal is missing. Oh Dassana I really want some of your peanut chutney it looks divine!!

  18. 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 ~

    1. one does not taste the skin at all. generally i don’t remove the skin of peanuts in any recipe, i add them, including poha.