Peanut Chutney
Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make!
- 1/2 cup raw peanuts
- 2 tablespoons oil
- 8 whole dry red chilies
- 1/2 teaspoon mustard seeds
- 1 tablespoon sesame seeds, til
- 1/4 teaspoon asafetida, hing
- 1/4 teaspoon fenugreek seed, mathi
- About 10 curry leaves
- 1 teaspoon salt
- 2 tablespoons tamarind paste
- About 1 cup of water
Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes.
Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside.
Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature.
Grind the peanut mixture to a smooth but not make it paste.
Check the salt and pepper add more if required.
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Lisa
June 24, 2017 at 3:16 amhi Manjula – I’m so excited to try your chutney. My raw peanuts still have on shells on … will that matter? thanks in advance!
Minati Muduli
April 28, 2017 at 7:10 pmI love your recipes.. always follow Ur site…. It’s really for me …. It means I don’t like onion nd garlic.. Thanks Mam
Manjula Jain
May 1, 2017 at 12:56 pmMinati, thank you
Soumya
March 13, 2017 at 11:09 pmHow can we make it without tamarind?? Will it taste good then also?
Sapna
March 18, 2016 at 6:24 amIt’s v nice
Prema
February 12, 2016 at 3:20 pmThank you for the recipe. I use to make with green chilies(Serrano) which I dry roast. Then grind with roasted peanuts and salt. Very tasty. My husband’s favourite chutney.
Manjula Jain
February 12, 2016 at 5:53 pmPrema, Thank you, I always appreciate to hear the variations
geetha
February 12, 2016 at 12:50 pmHi,
In the recipe,you say take 8 whole red chillis and after frying them with the rest take out,4 of them..what do we do with them?You said you use serrano green chillis which is not used in the recipe at all.Please clarify.Love your recipes.Thank you.
Manjula Jain
February 12, 2016 at 5:57 pmGeetha, I have not used green chili there is a confusion, I did check the recipe again. The red chili I have taken out for the reason taste the chutney if you need use more depends how hot you like
anish
February 10, 2016 at 8:27 amVery Nice
Fred Prager
February 10, 2016 at 3:51 amTwo questions. When you specify mustard seeds without the Indian name do you mean yellow or black seeds? The other is regarding chilies. Here in Thailand we have about ten different kinds of chilies. SO when you say green or red chilies what size chili are you calling for. I used the small green bird chili in a recipe and the spice was way to hot. Love your website and have recommended it to many who have all been happy that I did.
Manjula Jain
February 10, 2016 at 7:30 pmFred Prager, Thank you, I use black mustard seed and Serrano green chili,