Peanut Chutney

  • recipe image cover
  • recipe image cover





Peanut Chutney is our favourite accompaniment with Idlis and Dosa.

Servings: 6-8


If using raw peanuts, dry roast them in a pan for 5-6 minutes. Remove the skin off of the peanuts (optional).

Blend peanuts, green chilies, one red chili, cilantro, Jeera (cumin), garlic cloves, salt, tamarind paste (or juice from half of a lemon–about 1 tablespoon) with water in a high-powered blender for 1-2 minutes.

For tempering:

Dry roast 1/4 teaspoon of mustard seeds, 1/2 teaspoon of  urad dal, 1/2 teaspoon of chana dal, 6 curry leaves and 1 red chili for 1-2 minutes. Add this tempered mix to the chutney.


1 cup of raw peanuts or dry roasted peanuts
3 green chilies
1 red chili
1 tablespoon of cilantro, chopped
1/2 teaspoon of Jeera (Cumin)
3/4 to 1 cup of water
2 garlic cloves
1/2 teaspoon of salt
1/2 teaspoon of tamarind paste or juice from half of a lemon (1 tablespoon)
1/4 teaspoon of mustard seeds
1/2 teaspoon of urad dal (black gram)
1/2 teaspoon of chana dal (yellow split peas)
6 curry leaves
1 red chili