Authentic Peanut Chutney Recipe – South Indian Style

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – South Indian Style

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast spread. And honestly, what’s a plate of hot idlis or crispy dosas without a vibrant, flavorful chutney to go with it? Today, I’m sharing my go-to recipe for Peanut Chutney – it’s seriously addictive and surprisingly easy to make. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This peanut chutney is more than just a condiment; it’s a burst of South Indian flavors in every bite. It’s nutty, spicy, tangy, and incredibly versatile. Plus, it comes together in under 20 minutes! It’s perfect for a quick weeknight meal or a festive breakfast. You’ll love how easily it elevates simple dishes.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• ¼ cup peanuts
• 2 small tomatoes
• 2 red chillies
• 1 green chilli
• A pinch of tamarind
• Salt to taste
• 1 tbsp cooking oil
• ½ tsp mustard seeds
• A few curry leaves
• A pinch of asafetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Peanuts: I prefer using raw peanuts for the best flavor, but roasted ones work in a pinch (see FAQs!).
• Tomatoes: Ripe, juicy tomatoes are key. Roma tomatoes are great because they aren’t too watery.
• Chillies: Adjust the number of red and green chillies to your spice preference.
• Tamarind: A little tamarind goes a long way in adding that signature tangy flavor.
• Asafetida (Hing): Don’t skip this if you can help it! It adds a unique umami flavor, but I’ve included a note in the FAQs if you can’t find it.

Peanut Varieties & Roasting

You can use any type of peanut, but I find that Spanish peanuts have a particularly lovely flavor. Roasting them really brings out their nuttiness. You can roast them on the stovetop or in the microwave – both work great!

Tamarind – Pulp vs. Block

I usually use tamarind pulp for convenience, but a small piece of tamarind block soaked in warm water works just as well. Just strain the water and use that in the recipe.

Red Chilli Heat Levels

The heat level is totally up to you! Kashmiri red chillies are milder and add a beautiful color, while spicier varieties will give you a real kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the peanuts: Dry roast the peanuts in a pan on medium heat for about 5 minutes, or in the microwave for 3 minutes, until they’re crispy and golden brown. Don’t forget to remove the skins – they can make the chutney a little bitter.
2. Sauté the aromatics: Heat the oil in a pan over medium heat. Add the red chillies, green chilli, and tomatoes. Sauté until the tomatoes are soft and mushy – about 5-7 minutes.
3. Combine & Cool: Add the roasted peanuts, tamarind, and salt to the pan. Give everything a good mix and then let it cool down completely. This is important!
4. Grind to a Paste: Transfer the cooled mixture to a blender or grinder. Add a little water as needed to create a smooth, creamy paste.
5. Temper the Flavors: In a small pan, heat a teaspoon of oil. Add the mustard seeds and let them splutter. Then, add the curry leaves and asafetida. Pour this tempering over the chutney and mix well.
6. Serve & Enjoy: Your peanut chutney is ready! Serve it fresh with idli, dosa, vada, or even as a spread for sandwiches.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney perfect:

Achieving the Right Consistency

The consistency should be smooth and spreadable, but not too runny. Add water gradually while grinding to get it just right.

Roasting Peanuts Perfectly

Keep a close eye on the peanuts while roasting. They burn easily! Stir them frequently to ensure even roasting.

Balancing Spice Levels

Taste as you go! Add more chillies if you like it spicier, or a little extra tamarind for more tang.

Using Fresh vs. Dried Red Chillies

Fresh chillies add a brighter flavor, but dried red chillies are perfectly fine to use. Just rehydrate them in warm water for about 15 minutes before adding them to the pan.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Peanut Chutney: This recipe is naturally vegan!
• Gluten-Free Peanut Chutney: Also naturally gluten-free.
• Spice Level Adjustment (Mild to Hot): Use Kashmiri chillies for a milder flavor, or add more spicy chillies for a fiery kick. My friend, Priya, loves adding a ghost pepper for a real challenge!
• Festival Adaptations (Ganesh Chaturthi, Makar Sankranti): This chutney is often served during festivals like Ganesh Chaturthi and Makar Sankranti. You can add a sprinkle of grated coconut for a festive touch.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With idli and sambar
• As a dip for dosa
• Spread on sandwiches or wraps
• Served with vegetable pakoras

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly, so you can add a little water to thin it out before serving.

FAQs

Let’s answer some common questions!

What is the best way to remove peanut skins after roasting?

Rub the roasted peanuts vigorously between your palms or in a clean kitchen towel. The skins should come off easily.

Can I use pre-roasted peanuts for this chutney?

Yes, you can! Just skip the roasting step and use about ½ cup of pre-roasted, unsalted peanuts.

How can I adjust the chutney’s thickness?

Add more water for a thinner consistency, or a few more peanuts for a thicker one.

What can I substitute for tamarind?

A tablespoon of lemon or lime juice can be used as a substitute for tamarind, but it won’t have the same depth of flavor.

How long does this chutney stay fresh?

Up to 3 days in an airtight container in the refrigerator.

Is asafetida (hing) essential for this recipe?

Not essential, but it adds a wonderful savory flavor. If you can’t find it, you can omit it, but I highly recommend trying to find it – it really elevates the chutney!