Peanut Chutney Recipe | Groundnut Chutney
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4.9
102 reviews
Excellent
Peanut Chutney Recipe | Groundnut Chutney
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Peanut Chutney or Groundnut Chutney is a quick, delicious, vegan chutney condiment made with peanuts, chana dal, sesame seeds, spices and herbs. Serve it with the classic South Indian breakfast of idli, dosa, medu vada or uttapam for a hearty, wholesome, healthy meal.
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Ingredients
- ½ cup peanuts groundnuts - 80 grams, raw peanuts
- 2 tablespoons chana dal (husked and split bengal gram) - 20 grams or ¼ cup roasted chana dal - read note 1
- 2 to 3 green chilies or dry red chilies
- 2 inches garlic cloves - small to medium-sized
- 1 tablespoon white sesame seeds - 10 grams
- 12 to 15 curry leaves - small to medium-sized
- 1 tablespoon oil - any neutral tasting oil
- 1 pinch asafoetida (hing), optional
- salt as required
- ¾ cup water or add as required
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Instructions
Frying chana dal
- Heat 1 tablespoon oil in a pan. Keep the heat to low and add chana dal.
- Spread them evenly on the pan. Stirring often fry them until they turn golden taking care they do not burn.
- Fry them thoroughly as you do not want any rawness in them. Remove with a slotted spoon and set them aside.
Roasting peanuts
- To the same oil, add the peanuts.
- Stirring often roast the peanuts on low to medium-low heat for 4 to 5 minutes until they are crispy and crunchy.
- Add curry leaves green chillies, garlic cloves and asafoetida. Mix and sauté for a minute or until the curry leaves become crisp.
- Add sesame seeds and mix. Switch off heat. Set aside the pan to cool the chutney ingredients at room temperature.
Making peanut chutney
- When the chutney ingredients have become warm or at room temperature, place them in a blender or a mixer-grinder. Add the fried chana dal and salt as per taste.
- Add water in parts and blend to a smooth consistency.
- Remove peanut chutney in a bowl.
Serving suggestions
- Idli, dosa, vada: This peanut chutney recipe tastes too good with idli, dosa, vada, upma, rava idli, rava dosa and makes for a super healthy meal.
- Pakora: Serve with various kinds of pakora, example onion pakoda, bread pakoda or potato pakora.
- Rice: You can also have it as a side condiment with some steamed rice.
- Bread: Slather on a bread (toasted or plain) for a quick snack or breakfast option.
Storing suggestions
- Store peanut chutney in an air-tight container and refrigerate for 2 to 3 days.
Notes
- Use about ½ inch ginger.
- Skip adding it to the peanut chutney.
- Not a replacement, but adding 2 tablespoons of chopped coriander leaves (cilantro) gives a nice taste. Skip them if you do not have these. Note that without the herby flavor of curry leaves, groundnut chutney will have a different taste.
- Skip adding them entirely.
- Chana dal: These yellow lentils are husked and split bengal gram or brown baby chickpeas. If using roasted chana dal, add ¼ cup when you add the sesame seeds.
- Peanuts: Always use fresh dry peanuts. Do not use peanuts that have gone rancid. If using roasted unsalted peanuts, simply roast them lightly in oil and then follow the remaining steps in the recipe.
- Consistency: By changing the quantity of water, you can have a thick or medium consistency.
- Variations: If you are looking to make this chutney more flavorful by adding coconut or curd or doing a tempering, then there is no need. It tastes great on its own. But still, if you prefer to temper, you can do so.
- White sesame seeds: Simply omit or replace them with black sesame seeds. The color of groundnut chutney will be different with black sesame seeds.
- Garlic: Use about ½ inch ginger.
- Asafetida: Skip adding it to the peanut chutney.
- Curry leaves: Not a replacement, but adding 2 tablespoons of chopped coriander leaves (cilantro) gives a nice taste. Skip them if you do not have these. Note that without the herby flavor of curry leaves, groundnut chutney will have a different taste.
- Chana dal: Skip adding them entirely.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
369mg
(15%)
Potassium
129mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
113IU
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
37mg
Vitamin B6
1mg
Vitamin C
63mg
(70%)
Vitamin E
3mg
Calcium
56mg
(6%)
Vitamin B9 (Folate)
381µg
Iron
1mg
(6%)
Magnesium
39mg
Phosphorus
78mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 369mg | 15% |
| Potassium | 129mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 113IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 37mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 63mg | 70% |
| Vitamin E | 3mg | |
| Calcium | 56mg | 6% |
| Vitamin B9 (Folate) | 381µg | |
| Iron | 1mg | 6% |
| Magnesium | 39mg | 10% |
| Phosphorus | 78mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
102 reviews
Excellent
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