4.9 from 63 votes
Peanut Chutney
Peanut Chutney combines roasted peanuts, split lentils, garlic, green chili, and tamarind into a smooth, tangy, and mildly spicy paste. The addition of a tempered mustard seed and curry leaf seasoning adds a fragrant and crunchy finish. This chutney serves well as a flavorful accompaniment to South Indian breakfasts like dosa and idli, enhancing their mild base with a nutty richness and a balanced tang.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
Calories:
183 kcal
Course:
Side Dish
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 183
% 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.