Peanut Chutney
South Indian roasted peanut chutney with coconut, chili, and mustard tempering.
For 4 servings
Roast the peanuts until aromatic
- Place raw peanuts in a dry pan over medium heat.
- Stir constantly for 4-5 minutes until the skins darken and smell nutty.
- Transfer to a plate to cool, then rub between palms to peel the skins.
TIPCooling the peanuts completely before peeling ensures the skins come off easily and the texture remains crisp.Blend the base ingredients into a smooth paste
Combine the roasted peanuts, fresh grated coconut, dried red chili, garlic, tamarind paste, salt, and water in a high-speed blender. Process until the mixture reaches a creamy, uniform consistency. Adjust the water slightly if a thinner dip is preferred.
Prepare the mustard and curry leaf tempering
- Heat oil in a small tempering pan until shimmering.
- Add mustard seeds and wait for them to finish spluttering.
- Toss in the curry leaves and immediately pour the hot oil over the blended chutney.
TIPCover the bowl immediately after pouring the tempering to trap the aromatic oils of the curry leaves.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can remove the peanut skins after roasting by rubbing them between your palms.
- 2To balance the tanginess and spice, you can add a small piece of jaggery (about 1/2 teaspoon) while grinding.
- 3If you don't have tamarind paste, soak a small marble-sized ball of seedless tamarind in 2 tablespoons of hot water for 10 minutes, squeeze the pulp, and use the water.
- 4The chutney thickens upon cooling. Adjust the consistency with a little warm water before serving if needed.
- 5For a quicker version, use pre-roasted unsalted peanuts. Simply warm them up with the chillies and garlic before grinding.
- 6If the chutney tastes bitter, it's likely the peanuts were over-roasted. A small piece of jaggery can help balance this.
Adapt it for your goals.
With Coconut
For a creamier, more traditional South Indian flavor, add 1/4 cup of freshly grated or desiccated coconut to the blender along with the peanuts.
Herby VersionHerby Version
Add a small handful of fresh coriander leaves (cilantro) or mint leaves during grinding for a fresh, green twist.
With OnionWith Onion
Sauté 1/4 cup of chopped onions until translucent and add them to the blender with the peanuts for a slightly sweet and savory flavor.
No GarlicNo Garlic
Simply omit the garlic for a different flavor profile that is common in many households and for religious occasions.
Why this is on our healthy list.
Heart-Healthy Fats
Peanuts are rich in monounsaturated and polyunsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Good Source of Protein
This chutney provides a good amount of plant-based protein from peanuts, which is essential for muscle repair, growth, and overall body function.
Rich in Antioxidants
Garlic, curry leaves, and red chillies contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Aids Digestion
The inclusion of hing (asafoetida) and curry leaves can help improve digestion and prevent bloating.
Frequently asked questions
You can store this chutney in an airtight container in the refrigerator for up to 3-4 days. It tends to thicken upon cooling, so you may need to add a little warm water and mix well before serving.