Chutneys/ Recipes/ Vegetarian

Peanut Chutney

I remember eating peanut chutney with idlis when I was in college at a friend’s place.  Though I was not too impressed with the combination (I like my idlis with our traditional Hing/Asafoetida chutney), I loved the peanut chutney.  I later ate it again in a restaurant in Hyderabad and this time, it was served as one of the condiments in a South Indian Thali.  It tasted great with hot rice and a drizzle of warm ghee on top.  The best part about this chutney is it doesn’t use any coconut as a base.  This may not be the traditional way of making peanut chutney, but this is my take on it.

Ingredients

  • Peanuts - 1 cup
  • Oil - 1 tsp
  • Onion - 1, small
  • Garlic - 1 clove
  • Red chillies - 2
  • Green chillies - 3
  • Tamarind paste - 1 tsp
  • Cilantro - few stalks
  • Salt to taste
  • Seasoning:
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • curry leaves - 1 sprig

Instructions

1

Dry roast peanuts in a wide based pan.  Set aside.  When cool, peel the skins off the peanuts or you can use the skinless peanuts like I did.

2

Heat oil in the same pan.  Put in the chopped onions, garlic clove, red chillies, green chillies and cilantro.  Fry till onions are soft and translucent.  Set aside to cool.

3

Once cooled, blend the onion mixture and the peeled peanuts to a smooth paste.  Also put in the tamarind paste and salt to taste and blend well.  Transfer the blended chutney to a bowl and season it.

4

For the seasoning, heat oil, put in the mustard seeds.  When the seeds splutter, add cumin seeds and curry leaves.  Wait for a few seconds and then pour this seasoning over the chutney.  Mix well and this can be used with dosas, rotis or with just plain rice and little ghee.

Note:

  • We get skinless blanched peanuts here and as I was short on time, I ended up using those and the chutney turned up pretty good.
  • The amount of red and green chillies for this chutney can be decreased or increased depending on your taste and spice level.

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