Peanut Chutney

Peanut chutney recipe. How to make easy 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. This is a very basic version of peanut chutney and can be put together in less than 10 minutes.

Peanuts are as healthy as they are popular. Known popularly as a nut, they actually belong to the legume family. They are an excellent source of plant-based protein and are high in vitamins and minerals. Peanuts have higher protein than any other nut and they are a very good source of healthy fat. They contain essential vitamins and minerals like potassium, magnesium, phosphorus, and B vitamins. Despite being high in calories, they are low in carbs. Peanuts are also very good for your heart health and help in blood sugar control.

Making this chutney is really simple. First, saute garlic in some oil. This step is optional and you may use raw garlic; however, I prefer to fry them first. Then all you need to do is blend roasted peanuts, garlic, roasted Bengal gram (hurigadle or puthani), tamarind, dry red chilli, and salt. Then make a quick tempering with mustard seeds, curry leaves, and hing, and combine it with the ground chutney.

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!

There are many versions of making this simple chutney and this is my version which is very basic and simple. I believe that this recipe lets peanuts be the hero of the dish and the chutney bests tastes this way.

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Peanut chutney

Shilpa

This creamy, mildly sweet, spicy garlicky peanut chutney is a great alternative to the regular coconut-coriander chutney. 

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Course Side Dish

Cuisine Indian, Karnataka

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Ingredients

  

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• ½ cup peanuts roasted
• ¼ cup roasted Bengal gram (puthani)
• 2-3 cloves garlic
• 1 tbsp tamarind pulp
• 4-5 dry red chilli or as per taste
• 2 tsp oil
• ½ tsp mustard seeds
• A generous pinch asafoetida (hing)
• 4-5 curry leaves
• Salt to taste

Instructions

 

• Heat a small pan and add 1 tsp oil. Add garlic cloves and saute until they are golden
• Take off from heat and grind it with peanut, roasted Bengal gram, tamarind extract, dry red chilli, salt, and some water
• 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
• Pour the tempering onto the chutney and serve

Nutrition Facts

Peanut chutney

Amount Per Serving

Calories 69 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 3mg0%

Potassium 80mg2%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 3g6%

Vitamin A 19IU0%

Vitamin C 10mg12%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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