Authentic Peanut Chutney Recipe – Spicy South Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – Spicy South Indian Dip

Hey everyone! If you’re anything like me, you absolutely love a good chutney with your South Indian breakfast. And honestly, this Peanut Chutney? It’s a game-changer. I first made this when I was craving something a little different with my idlis, and it quickly became a family favourite. It’s spicy, tangy, and so incredibly flavourful – you’ll want to put it on everything. Let’s get into it!

Why You’ll Love This Recipe

This peanut chutney is seriously addictive. It’s quick to whip up (ready in under 10 minutes!), requires minimal ingredients, and delivers a massive flavour punch. It’s the perfect accompaniment to idli, dosa, vada, or even as a spread for sandwiches. Plus, it’s naturally vegan and gluten-free!

Ingredients

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

• ½ cup Peanuts (about 75g)
• 4 Byadgi red chillies
• 1 small piece of tamarind (about 5g)
• 2 garlic cloves
• 1.5 tbsp coriander leaves, chopped (about 8g)
• 2 tsp cooking oil (for roasting)
• 1 tsp cooking oil (for tempering)
• ¼ tsp mustard seeds
• ¼ tsp urad dal (split black lentils)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Peanut Varieties

While any peanut will work, I prefer using the Spanish or Virginia varieties. They have a lovely sweetness that balances the spice beautifully. You can use salted or unsalted peanuts, but if using salted, reduce the amount of added salt later.

Byadgi Red Chillies: Heat & Colour

Byadgi chillies are my secret weapon for that vibrant red colour and moderate heat. They aren’t overwhelmingly spicy, but they add a lovely warmth. If you can’t find them, you can substitute with Kashmiri chillies, but adjust the quantity to your spice preference.

Tamarind: Sourness & Binding

Tamarind is key for that signature tangy flavour and helps bind the chutney together. I usually use a small, marble-sized piece. If you’re using tamarind paste, start with about 1 teaspoon and adjust to taste.

Regional Variations in Spice Levels

South Indian cuisine is all about spice, but it varies hugely by region! Some families like it really hot, others prefer a milder flavour. Feel free to adjust the number of chillies to suit your taste.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, let’s roast the peanuts. You can do this in a dry pan over medium heat for about 5-7 minutes, stirring constantly, until they’re golden brown and fragrant. Or, pop them in the microwave for 2-3 minutes, checking frequently to avoid burning. Remember to leave the skin on!
2. Next, heat 1 tsp of oil in the same pan and roast the red chillies until they become crisp. This usually takes just a minute or two. Set them aside to cool.
3. Now for the blending! In a blender, combine the roasted peanuts, roasted red chillies, garlic cloves, tamarind piece, coriander leaves, and a pinch of salt. Grind it to a coarse powder first.
4. Gradually add water, a tablespoon at a time, and blend until you reach a smooth, creamy paste. Add more water if needed to get your desired consistency.
5. Time for the tempering! Heat the remaining 1 tsp of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and curry leaves and sauté for a few seconds until the dal turns golden brown.
6. Pour this lovely tempering over the peanut chutney and give it a good mix.

And that’s it! Seriously, so easy, right?

Expert Tips

• Roasting is key: Don’t skip roasting the peanuts and chillies – it really enhances the flavour.
• Water control: Add water gradually to avoid a runny chutney. You can always add more, but you can’t take it out!
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Confirmation: Naturally gluten-free.
• Spice Level Adjustment (Mild to Hot): Reduce the number of chillies for a milder chutney, or add more for extra heat. My friend, Priya, loves adding a green chilli or two for an extra kick!
• Festival Adaptations (Ganesh Chaturthi, Onam): This chutney is a staple during festivals like Ganesh Chaturthi and Onam in South India. It’s often served as part of the festive spread.

Serving Suggestions

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

• With hot idlis and crispy dosas (obviously!)
• As a dip for vegetable sticks
• Spread on sandwiches or wraps
• Served alongside medu vada or bonda

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to a week.

FAQs

What is the best way to roast peanuts for chutney?

Dry roasting in a pan is best for maximum flavour, but the microwave works in a pinch! Just keep a close eye on them.

Can I use roasted peanuts from the store?

You can, but the flavour won’t be as fresh or intense. If you do, reduce the amount of water you add, as they might already be slightly oily.

How can I adjust the consistency of the chutney?

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

What can I substitute for tamarind?

A squeeze of lemon or lime juice can work in a pinch, but it won’t have the same depth of flavour.

How long does this chutney stay fresh in the refrigerator?

Up to a week in an airtight container.

Can I freeze peanut chutney?

Yes, you can! Freeze in small portions for easy use. It might separate slightly when thawed, but a quick stir will bring it back together.

Enjoy making this delicious and authentic Peanut Chutney! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out!