• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cooking Carnival logo

  • All Recipes
  • About
  • Contact
  • Privacy Policy
go to homepage
Homepage link
  • All Recipes
  • About
  • Terms Of Use
  • Contact
×

Home » Indian Vegetarian Recipes » South Indian » Peanut Chutney

Peanut Chutney

Published: January 13, 2020. Modified: February 27, 2021 By Dhwani Mehta. This post may contain affiliate links. This blog generates income via ads.

4shares
Jump to Recipe

A great companion to Idli, Dosa, and vada – this Peanut Chutney with coconut, bursts with Indian flavors! It is thick, creamy, vegan, protein-rich and tastes delicious.

Peanut chutney in steel serving bowl

Chutneys play a very important role in Indian Cuisine. Chutneys are a quintessential accompaniment to every Indian meal.

Just make a quick chutney to give the whole meal a lovely flavorful kick. A delicious Chutney elevates the taste of any dish.

There so many varieties of chutneys are there in Indian cuisines like

Sweet chutney,

Mint chutney,

Garlic chutney,

Coconut chutney,

Ginger Chutney,

Sweet and spicy Chutney

Onion chutney,

Raw mango chutney etc.,

Peanut coconut chutney in steel bowl

Among all the other Indian chutneys, this peanut chutney is quite unique and tasty.

This peanut chutney has a great flavor and creamy texture.

There are many ways a peanut chutney is made.

Today I am sharing the method which my South Indian friend taught me.

Things which I like about this chutney are –

  • Healthy, Protein-rich
  • ready under 20 minutes
  • vegan
  • creamy
  • thick
  • versatile
  • easy to make

Table of Contents

  • Ingredients required –
    • For the base
    • For Tempering
  • How to make Peanut Chutney? Step by step process –
    • Tempering
  • Notes and Pro-tips
  • Peanut Chutney
    • Ingredients
      • For the base
      • For Tempering
    • Instructions
      • Tempering
  • Video
    • Notes
    • Nutrition

Ingredients required –

For the base

  • Peanut
  • Dry Coconut
  • Cashew nuts
  • Tamarind
  • Onion
  • Garlic
  • Green chilies
  • Oil
  • Salt

Ingredients for peanut chutney

For Tempering

  • Oil
  • Curry Leaves
  • Asafetida
  • Red dried chilies
  • Urad dal
  • Mustard seeds
  • Cumin seeds

Ingredients for peanut chutney tempering

How to make Peanut Chutney? Step by step process –

Take peanuts in a pan and dry roast them until slightly browned. Take them out on a plate or bowl and keep them aside. (Photo 1 and 2)

Step by step pic of roasting the peanuts

Heat oil in the same pan. Add onion, garlic and green chilies. Saute for a few minutes. Now add tamarind and mix well. (Photo 3 to 6)

Step by step recipe of peanut chutney 1

Take this out in a bowl and let them cool down a little bit.

Take dry roasted peanuts, cashews, coconut and onion mixture in a blender jar. (Photo 7 to 10)

Add water and salt. (Photo 11 and 12)

Grind to make a smooth chutney. Keep it aside.

Grinding peanut coconut chutney in a blender

Tempering

Heat oil in a pan. Add Urad dal and fry until browned. (Photo 13)

Add mustard seeds, cumin seeds, dried red chilies, curry leaves, and hing and let them crackle for a few seconds. (Photo 14 and 15)

Pour the tempering over the chutney and mix well. (Photo 16)

Preparing tempering for south Indian chutney

Adjust the consistency by adding water.

Peanut Chutney is ready. Serve it with Idli, Dosa, Vada or Pongal.

Peanut chutney poring over Ven Pongal

Notes and Pro-tips

  • Always choose good quality peanuts and avoid rancid ones.
  • I have used green chilies, but you can use red dried chilies too.
  • You can remove the peanut skin after roasting them to get the nutty and intense flavors. It is a time-consuming process so I have skipped that step.
  • You can also add mint leaves, tomatoes, and cilantro.
  • I have used roasted unsalted cashews. If you are using raw cashew, fry them in little bit oil before adding it to the chutney.
  • You can use fresh coconut too instead of dry coconut.
  • Make a large batch, and keep it for a few days in the refrigerator so that you can enjoy your south Indian breakfast every second day!
  • This recipe freezes well too in an airtight container, up to a month.

Close up shot of Peanut Chutney in spoon

Have you tried this Recipe? Please feed us with your ★ star ratings and comments below.

You can also FOLLOW me on FACEBOOK, INSTAGRAM, and PINTEREST for more fabulous recipes and updates.

Peanut chutney on a black tile
Print
5 from 2 votes

Peanut Chutney

A great companion to Idli, Dosa and vada - this Peanut Chutney with coconut, bursts with Indian flavors! It is thick, creamy, vegan, protein-rich and tastes delicious.
Course Condiment
Cuisine Indian
Keyword Peanut Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 cups
Calories 515kcal
Author Dhwani

Ingredients

For the base

  • 1 cup Peanut
  • 2 tbsp Dry Coconut (shredded)
  • 1/4 cup Roasted Cashew nuts
  • 1 tbsp Tamarind
  • 1/2 cup Onion
  • 2 cloves Garlic
  • 3 Green chilies
  • 1 tbsp Oil
  • Salt to taste

For Tempering

  • 1 tbsp OIl
  • 10 Curry Leaves
  • Asafetida, a pinch
  • 3 Red dried chilies
  • 1 tsp Urad dal
  • 1/2 tsp Mustard seeds
  • 1 tsp Cumin seeds

Instructions

  • Take peanuts in a pan and dry roast them until slightly browned. Take them out in a plate or bowl and keep them aside.
  • Heat oil in the same pan. Add onion, garlic and green chilies. Saute for a few minutes. Now add tamarind and mix well.
  • Take this out in a bowl and let them cool down a little bit.
  • Take dry roasted peanuts, cashews, coconut and onion mixture in a blender jar.
  • Add water and salt.
  • Grind to make a smooth chutney. Keep it aside.

Tempering

  • Heat oil in a pan. Add Urad dal and fry until browned.
  • Add mustard seeds, cumin seeds, dried red chilies, curry leaves and hing and let them crackle for a few seconds.
  • Pour the tempering over the chutney and mix well.
  • Adjust the consistency by adding water.
  • Peanut Chutney is ready. Serve it with Idli, Dosa, Vada or Pongal.

Video

Notes

  • Always choose good quality peanuts and avoid rancid ones.
  • I have used green chilies, but you can use red dried chilies too.
  • You can remove the peanut skin after roasting them to get the nutty and intense flavors. It is a time-consuming process so I have skipped that step.
  • You can also add mint leaves, tomatoes, and cilantro.
  • I have used roasted unsalted cashews. If you are using raw cashew, fry them in little bit oil before adding it to the chutney.
  • You can use fresh coconut too instead of dry coconut.
  • Make a large batch, and keep it for a few days in the refrigerator so that you can enjoy your south Indian breakfast every second day!
  • This recipe freezes well too in an airtight container, up to a month.

Nutrition

Serving: 1cup | Calories: 515kcal | Carbohydrates: 27g | Protein: 17g | Fat: 42g | Saturated Fat: 7g | Sodium: 172mg | Potassium: 671mg | Fiber: 9g | Sugar: 9g | Vitamin A: 554IU | Vitamin C: 139mg | Calcium: 96mg | Iron: 4mg
Tried this recipe?Share your feedback with pics @cookingcarnival or tag #cookingcarnival on Instagram or Facebook!

Warm Regards,

Dhwani.

Reader Interactions

Comments

  1. Maaida Kausat says

    September 07, 2020 at 10:44 am

    5 stars
    Extremely delicious

    Reply
    • Dhwani Mehta says

      September 07, 2020 at 5:29 pm

      Thanks 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

AS SEEN IN:As Seen In

Primary Sidebar

About Me

Hi!! Welcome to CookingCarnival. My Blog is all about easy to make delicious Vegetarian recipes. Read More…

Follow us:

Salad and dressing recipes

Butternut squash spinach salad on a white plate

Butternut Squash Spinach Salad With Pomegranate Vinaigrette

best Roasted Butternut Squash Fall Salad with Balsamic Vinaigrette on a gray board

Roasted Butternut Squash Quinoa Salad

Balsamic Vinaigrette

Balsamic Vinaigrette Dressing

easy Pumpkin Vinaigrette

Pumpkin Vinaigrette

Subscribe Here…

Loading

Drinks and Mocktails

Non-alcoholic sangria in a glass

Non Alcoholic Sangria

Indian mango drink served in glass

Mango Lassi

Golden milk in a big mug, garnished with cinnamon sticks and peppercorn

Golden Milk | Haldi Doodh

Non Alcoholic christmas punch in a 3 glasses and a jug

Non Alcoholic Christmas Punch

Footer

^ back to top

Navigate

  • All Recipes
  • Privacy Policy
  • Contact
  • About Us

Copyright © 2020 CookingCarnival. ALL RIGHTS RESERVED.

We use cookies to personalize this website for you and to analyze the use of our website. You agree to use this by clicking on "Accept" or by continuing your use of this website. Further information about cookies can be found in our Privacy Policy.AcceptPrivacy Policy