Peanut Chutney

Chutneys are an essential part of South Indian breakfast. Be it idli, dosa or pongal, without a chutney the meal is incomplete. Now this peanut chutney is something I make often for dosa and idli. Its easy, quick and handy when you have no coconut in your pantry.

This roasted peanut chutney is spicy, creamy and flavorful with a tinge of garlic and tamarind. It goes well with most of the breakfast items like dosa, idli, pesarattu, rava idli and pongal. You can store this chutney in an airtight container and refrigerate. It stays good for 4-5 days.

Peanut Chutney

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

• Peanuts – 1/2 cup
• Dried red chillies – 4 to 5
• Garlic – 2
• Tamarind paste – 1 tsp
• Salt – to taste

To temper

• Oil – 2 tsp
• Mustard seeds – 1 tsp
• Split urad dal – 1/2 tsp
• Curry leaves – few
• Asafoetida/Hing – 1/8 tsp

Instructions

• Dry roast the peanuts over medium flame until they turn light brown. Remove the skin and set aside to cool.
• Once cool, grind to a powder. To this add garlic, red chillies and grind again for a minute.
• Now add tamarind paste, salt and grind adding 1/2 cup water to a smooth paste.
• In a tadka pan, heat oil and add mustard. When it crackles add urad dal, curry leaves and hing. Pour over the chutney.

Notes

• We prefer this chutney bit spicy, but if you like less spice add only 2 red chillies.

Course: Side Dish

Cuisine: Indian

Keyword: Chutney Recipes, Side Dish for Idli/Dosa