Peanut Chutney Recipe – Authentic Indian Groundnut & Tamarind Dip

Last Updated on 4 months by Neha Deshmukh

Peanut Chutney Recipe – Authentic Indian Groundnut & Tamarind Dip

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – Peanut Chutney! It’s that perfect blend of spicy, tangy, and nutty that just elevates any meal. I first made this when I was trying to recreate the amazing chutney my grandmother used to make, and after a few tries, I think I finally got it right. It’s surprisingly easy to whip up, and honestly, once you try it, you’ll be hooked!

Why You’ll Love This Recipe

This Peanut Chutney (also known as Groundnut Chutney) isn’t just delicious; it’s incredibly versatile. It’s a fantastic dip for snacks like pakoras or vadas, a wonderful accompaniment to idli and dosa, and even a flavourful spread for sandwiches. Plus, it comes together in under 30 minutes! It’s a little taste of South India that you can enjoy anytime.

Ingredients

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

• 1 cup peanuts/groundnut (approx. 150g)
• 1 tablespoon oil (for roasting)
• 3-4 green chillies, chopped (adjust to your spice preference)
• 3 medium onions, roughly chopped
• 5-6 tamarind pieces
• Salt to taste
• 1 cup water (approx. 240ml)
• 1 tablespoon oil (for tempering)
• ½ teaspoon cumin seeds (approx. 2.5g)
• ½ teaspoon mustard seeds (approx. 2.5g)
• 2 dried red chillies
• 5-6 curry leaves

Ingredient Notes

Let’s talk about a few key ingredients to make sure your chutney turns out just right:

Peanuts/Groundnut: Types & Toasting Tips

I prefer using the Indian variety of peanuts for this chutney, as they have a really lovely flavour. But any raw peanuts will work! Roasting them is crucial – it brings out their nutty flavour and makes them easier to peel. Don’t skip this step! You want them golden brown, not burnt.

Tamarind: Regional Variations & Sourness Levels

Tamarind adds that signature tangy flavour. The amount you use will depend on how sour you like your chutney. I usually use a slightly smaller amount if the tamarind is particularly potent. You can find tamarind paste or blocks at most Indian grocery stores.

Green Chilies: Adjusting the Spice

Green chilies are where you control the heat! Start with 3 and taste as you go. If you like it really spicy, feel free to add more. Remember to remove the seeds for a milder flavour.

Oil: Choosing the Right Oil for Flavor

Traditionally, this chutney is made with groundnut oil, which complements the peanuts beautifully. However, you can use any neutral-flavored oil like sunflower or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts in a pan over medium heat until they turn golden brown. This usually takes about 5-7 minutes. Keep stirring to prevent burning!
2. Once cooled, gently peel the peanuts. It’s a bit fiddly, but totally worth it.
3. Now, heat 1 tablespoon of oil in the same pan. Add the chopped green chilies and onions, and sauté until they’re softened and slightly browned – about 5-8 minutes.
4. Add the tamarind pieces and sauté for another minute or two.
5. Time to blend! Add the roasted peanuts, sautéed onion-chili-tamarind mixture, salt, and 1 cup of water to a blender. Blend until you get a smooth, creamy paste. Add a little more water if needed to reach your desired consistency.
6. For the tempering, heat 1 tablespoon of oil in a small pan. Add the cumin seeds and mustard seeds. Let them splutter!
7. Add the dried red chillies and curry leaves. Sauté for about 30 seconds until the curry leaves are crisp.
8. Pour this lovely tempering over the peanut chutney. Give it a good stir, and that’s it!

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts. Roast them in batches if necessary.
• Taste the chutney after blending and adjust the salt and spice levels as needed.
• A good quality blender will give you the smoothest chutney.

Variations

Vegan Adaptation

This recipe is naturally vegan! Just double-check your oil if you’re being super strict.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only 1-2 green chilies and remove the seeds.
• Medium: Use 3-4 green chilies with some seeds.
• Spicy: Use 5-6 green chilies and leave the seeds in! You can also add a pinch of red chili powder.

My friend, Priya, loves to add a small piece of ginger to her chutney for an extra zing. It’s delicious!

Serving Suggestions

This chutney is amazing with so many things! Here are a few of my favourites:

• Idli and Dosa
• Pakoras and Vadas
• Rice and Sambar
• As a spread for sandwiches or wraps
• With vegetable sticks as a healthy dip

Storage Instructions

You can store leftover peanut chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a splash of water and stir before serving.

FAQs

What is the best way to peel the peanuts after roasting?

Rubbing the roasted peanuts vigorously between your palms and then winnowing them (using a fan to blow away the skins) works wonders!

Can I use pre-roasted peanuts for this chutney?

You can, but the flavour won’t be as fresh and intense. If you do use pre-roasted peanuts, you might need to adjust the amount of water you add.

How can I adjust the consistency of the chutney?

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

Can this chutney be made ahead of time?

Absolutely! It actually tastes even better after the flavours have had a chance to meld together.

What other dishes can I serve with peanut chutney?

Honestly, the possibilities are endless! Try it with uttapam, appam, or even as a dipping sauce for grilled vegetables.

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