Peanut Chutney
User Reviews
4.9
Peanut Chutney
Description
Peanut Chutney is prepared by first roasting peanuts along with chana dal and urad dal until fragrant. Garlic, green chili, and curry leaves are then sautéed until the garlic is lightly browned. These ingredients are blended with tamarind paste, salt, and water into a smooth paste. The chutney is finalized by a hot tempering of mustard seeds, urad dal, dried red chili, asafoetida, and additional curry leaves, which is poured over to lend aroma and texture.
The chutney offers a nutty and slightly tangy flavor thanks to the tamarind, complemented by the aromatic curry leaves and subtle heat of the green chili. The roasting process enhances the crunch and depth of the peanuts and lentils, producing a chutney with body and a smooth finish.
It pairs traditionally with savory Indian breakfast items such as dosas, idlis, and vadas, providing a contrasting creamy and spicy dipping sauce. The use of tamarind paste allows for consistent tang, with options to substitute lime juice or soaked tamarind if needed.
This recipe accommodates dietary preferences by allowing ghee to be replaced with oil for a vegan version. Adjusting salt is recommended when substituting salted roasted peanuts. Fresh curry leaves are preferred but dried may be used if fresh are unavailable.
Ingredients
- 2 teaspoon ghee use oil for vegan, or oil
- 1/2 cup peanuts roasted
- 1 teaspoon chickpeas split, aka Chana dal
- 2 tablespoon split skinned black gram lentils aka urad dal
- 1 cloves garlic
- 1 green chili pepper
- 8 curry leaves aka Kadi Patta
- 1 teaspoon tamarind paste
- 1/2 teaspoon salt adjust to taste
- 1/2 cup water plus 1-2 tablespoon
For Tempering
- 1 teaspoon ghee use oil for vegan, or oil
- 1/2 teaspoon mustard seeds aka rai
- 1/2 teaspoon split skinned black gram lentils aka urad dal
- 1 pinch asafoetida optional, skip for gluten-free, aka hing
- 1-2 dried red chili whole
- 5-6 curry leaves aka Kadi Patta
Instructions
Roast Peanuts
- Heat oil in a pan. Add peanuts and roast them for 3-4 minutes. Add Chana Dal and urad dal and saute for 2 minutes.
- Then add garlic, green chili pepper and curry leaves. Saute until the garlic is lightly browned on the outside. Take off the heat.
Blend Chutney
- Transfer to a blender. Add tamarind paste, salt and water to the blender.
- Blend to a smooth paste. Remove in a bowl.
Make tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add the urad dal, and let it turn golden. Then add hing, dry red chili and curry leaves. Saute for a minute until the curry leaves wilt.
- Garnish the chutney with the tempering. Peanut Chutney is ready to be enjoyed.
Notes
- Raw or roasted peanuts can be used; adjust added salt if using salted peanuts.
- Fresh curry leaves are preferred but dried leaves work if fresh aren't available.
- If tamarind paste is unavailable, soak seedless tamarind in water, microwave briefly, and use the liquid or substitute equal lime juice.
- For vegan preparation, replace ghee with a neutral vegetable oil of your choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 10mg | 3% |
| Sodium | 336mg | 14% |
| Potassium | 190mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 83mg | 92% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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