Peanut Chutney Recipe | Groundnut Chutney
User Reviews
4.9
Peanut Chutney Recipe | Groundnut Chutney
Description
This Peanut Chutney Recipe starts with dry roasting chana dal and peanuts separately in oil until golden and crispy. Fresh curry leaves, green chilies, garlic, and a pinch of asafoetida are sautéed briefly to enhance aroma and flavor. The mixture cools to room temperature before being blended with roasted ingredients and salt, adding water incrementally to reach a smooth consistency.
The chutney has a rich texture from ground peanuts and a slight tang from the garlic and green chilies, complemented by the nutty flavor of sesame seeds. Curry leaves impart a fresh herbal note, while asafoetida adds depth. The chutney pairs well with idli, dosa, or as a side for rice dishes.
Variations allow adjustable thickness by altering water quantity. Freshness of peanuts is critical to avoid rancidity impacting flavor. Optional additions like chopped cilantro provide additional freshness, but stem from regional or personal preferences.
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 small to medium-sized, cloves
- 1 tablespoon white sesame seeds - 10 grams
- 12 to 15 curry leaves - small to medium-sized
- 1 tablespoon neutral cooking oil any neutral tasting oil, generic cooking oil
- 1 pinch asafoetida (hing), optional
- salt as required
- ¾ cup water or add as required
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 fresh, dry peanuts to ensure a clean, nutty flavor in the chutney and avoid any rancid taste.
- Adjust the water amount during blending to achieve desired chutney thickness, from thick to medium.
- Add about 2 tablespoons chopped coriander leaves for a fresh herbal note if desired, though this changes the traditional flavor.
- White sesame seeds may be replaced with black sesame seeds, noting a color and slight flavor difference.
- Roast chana dal until fully golden to avoid raw taste; do not burn.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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