Peanut Chutney

  • recipe image cover
  • recipe image cover





Peanut Chutney is our favorite 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 peanuts (optional)

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

For tempering:

Dry roast ¼ tsp mustard seeds, ½ tsp urad dal, ½ tsp chana dal, 6 curry leaves and 1 red chili for 1-2 minutes. Add this tempered mix to the chutney.


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