Peanut Chutney

This creamy, mildly sweet, spicy garlicky peanut chutney is a great alternative to the regular coconut-coriander chutney. Easy to make and ready in minutes, this versatile accompaniment tastes amazing with idli or dosa. It also tastes great with snacks like vada, bajji, etc.

I use the leftover chutney as a spread in sandwiches and they taste great! Next time, skip regular dip/spread and try this creamy peanut chutney instead!




Peanuts – ½ cup, roasted
Roasted Bengal gram – ¼ cup
Garlic – 2-3 large cloves
Tamarind extract – 1 tbsp
Dry red chilli – 4-5 or as per taste
Oil – 2 tsp
Mustard seeds – ½ tsp
Asafoetida or hing – a generous pinch
Curry leaves – 7-8
Salt to taste


  1. Heat a small pan and add 1 tsp oil. Add garlic cloves and saute until they are golden
  2. Take off from heat and grind it with peanut, roasted bengal gram, tamarind extract, dry red chilli, salt and some water
  3. To prepare the tempering, heat 1 tsp oil and add mustard seeds. Once it crackles, add curry leaves and hing. Saute for a few seconds and turn off the flame
  4. Pour the tempering onto the chutney and serve