Peanut Chutney Recipe – Authentic South Indian Groundnut & Dal Dip

Last Updated on 4 months by Neha Deshmukh

Peanut Chutney Recipe – Authentic South Indian Groundnut & Dal 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 (or Groundnut Chutney, as some call it) is a total game-changer. It’s creamy, spicy, tangy, and just… addictive. I first made this when I was trying to recreate the flavors of my favorite restaurant’s idli sambar at home, and I’ve been hooked ever since! It’s surprisingly easy to make, and the flavor is seriously incredible. Let’s get into it!

Why You’ll Love This Recipe

This peanut chutney isn’t just delicious; it’s also super versatile. It’s the perfect accompaniment to idli, dosa, vada, or even a simple bowl of rice. It’s a fantastic way to add a burst of flavor to your meals. Plus, it comes together in under 10 minutes – perfect for busy mornings or when you just want a quick and tasty snack.

Ingredients

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

• ½ cup peanuts
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black lentils)
• 3-4 green chillies, roughly chopped
• 1 teaspoon peanut oil
• ¼ teaspoon hing (asafoetida)
• 1 teaspoon tamarind paste
• ½ teaspoon jaggery (or brown sugar)
• 1 raw garlic clove
• 1 button-sized piece of raw ginger
• ½ teaspoon salt (or to taste)
• ¾ cup water (approximately 180ml)

For Tempering:

• 1 teaspoon peanut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 1-2 green chillies, slit

Ingredient Notes

Let’s talk about a few key ingredients!

• Hing (Asafoetida): Don’t skip this! It adds a wonderful savory depth to the chutney. A little goes a long way, so ¼ teaspoon is perfect. If you’re not familiar with it, hing has a pungent smell in its raw form, but it mellows out beautifully when cooked.
• Tamarind Paste: This is what gives the chutney its lovely tang. You can find tamarind paste in most Indian grocery stores. If you can’t find it, I’ve included a substitution in the FAQs section.
• Spice Levels: South Indian cuisine varies so much in terms of spice! Feel free to adjust the number of green chillies to your liking. My grandmother always added extra, while my mom preferred a milder version.
• Peanuts: We’re dry roasting the peanuts for this recipe, which really brings out their flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the peanuts. Heat a pan over medium heat and add the peanuts. Roast them, stirring frequently, until the skins turn brown and start to crack. This usually takes about 3-5 minutes.
2. Once cooled, rub the peanuts between your hands to remove as much of the skin as possible. Don’t worry about getting every single bit off – a little skin is fine!
3. Now, heat 1 teaspoon of peanut oil in the same pan. Add the chana dal, urad dal, and green chillies. Fry them until the lentils turn golden brown. This should take around 2-3 minutes. Remove from heat and let cool.
4. In a blender, combine the roasted peanuts, fried lentils, green chillies, hing, tamarind paste, jaggery, garlic, ginger, salt, and water.
5. Blend everything into a smooth, creamy paste. You might need to add a little more water if it’s too thick.
6. Time for the tempering! Heat 1 teaspoon of peanut oil in a small pan. Add the mustard seeds and let them splutter.
7. Add the urad dal and green chillies to the pan and fry until the lentils turn golden brown.
8. Pour the tempering over the chutney and mix well. And that’s it! Your delicious Peanut Chutney is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts. Roast them in batches if necessary to ensure they roast evenly.
• Cooling the fried lentils completely before blending helps prevent the chutney from becoming too warm.
• Taste and adjust the salt and jaggery as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustments: As I mentioned earlier, adjust the number of green chillies to suit your spice preference. You can also add a pinch of red chilli powder for extra heat.
• Serving with Different South Indian Breakfasts: While amazing with idli and dosa, this chutney also pairs beautifully with upma, pongal, or even a simple rice and lentil dish. My friend, Priya, loves it with her medu vada!

Serving Suggestions

Serve this chutney immediately with your favorite South Indian breakfast or snack. It’s also fantastic as a dip for vegetables or as a spread for sandwiches.

Storage Instructions

You can store leftover peanut chutney in an airtight container in the refrigerator for up to 3 days. The flavor might intensify slightly over time.

FAQs

Is this chutney best served immediately, or does the flavor improve with time?

The flavor actually gets better after a few hours, as the spices have time to meld together. But it’s still delicious served immediately!

Can I use roasted peanuts directly, or is dry roasting essential?

Dry roasting the peanuts really enhances their flavor. While you can use pre-roasted peanuts, the chutney won’t be quite as flavorful.

What is a substitute for tamarind paste?

If you can’t find tamarind paste, you can use 1 tablespoon of lemon juice or lime juice instead. It won’t have the exact same flavor, but it will still provide a nice tang.

How can I adjust the consistency of the chutney?

If the chutney is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can add a tablespoon of roasted peanuts.

Can this chutney be made ahead and frozen?

Yes! You can freeze the chutney for up to 2 months. Thaw it overnight in the refrigerator before serving. The texture might change slightly after freezing, but the flavor will still be fantastic.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!