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.
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
Raw mango chutney etc.,
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
Ingredients required –
For the base
- Peanut
- Dry Coconut
- Cashew nuts
- Tamarind
- Onion
- Garlic
- Green chilies
- Oil
- Salt
For Tempering
- Oil
- Curry Leaves
- Asafetida
- Red dried chilies
- Urad dal
- Mustard seeds
- Cumin seeds
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)
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)
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.
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)
Adjust the consistency by adding water.
Peanut Chutney is ready. Serve it with Idli, Dosa, Vada or 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.
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Peanut Chutney
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.
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
Warm Regards,
Dhwani.
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