Peanut Chutney Recipe – Authentic South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Peanut Chutney Recipe – Authentic South Indian Spice Blend

Hey everyone! If you’re anything like me, you absolutely love a good chutney. There’s just something so satisfying about a vibrant, flavorful dip to go with your idlis, dosas, or even a simple rice and lentil meal. Today, I’m sharing my go-to recipe for Peanut Chutney – a South Indian staple that’s surprisingly easy to make and bursting with flavor. 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 isn’t just delicious; it’s incredibly versatile. It’s quick to whip up – perfect for a busy weeknight – and the flavors just get better as it sits. Plus, it’s a fantastic way to add a protein boost to your meal. Trust me, once you try this, you’ll be making it again and again!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Peanuts
• 1 tablespoon Chana dal (split chickpeas)
• 1 tablespoon Urad dal (split black lentils)
• 5 Green chillies (adjust to your spice preference!)
• 1 Ginger piece (optional)
• To taste Salt
• 2 teaspoon Oil (for roasting & tempering)
• ?? teaspoon Mustard seeds
• 1 teaspoon Urad dal (for tempering)
• 2 pinches Asafoetida (hing)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Peanut Varieties & Their Flavor: I prefer using Spanish peanuts for this chutney, as they have a lovely, slightly sweet flavor. But any raw, unsalted peanuts will work beautifully.
• The Significance of Chana & Urad Dal: These dals aren’t just fillers! They add a wonderful nutty depth and help create a smooth, creamy texture.
• Regional Variations in Green Chilli Heat: Green chillies vary so much in heat. Start with fewer and taste as you go. If you like it really spicy, feel free to add more!
• Using Ginger: Optional Freshness: A small piece of ginger adds a lovely zing. It’s totally optional, though – my mom always made it without, and it’s still amazing.
• The Role of South Indian Oils: Traditionally, this chutney is made with groundnut oil. But any neutral-flavored oil like sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the peanuts. Heat a pan over low flame and add the peanuts. Roast them until they’re nice and crisp, stirring frequently to prevent burning. Transfer them to a plate to cool.
2. In the same pan, add a teaspoon of oil. Roast the chana dal and urad dal until they turn golden brown. Add the green chillies and sauté for a minute or so.
3. Let everything cool completely. Once cooled, remove the skins from the peanuts – it’s a bit fiddly, but worth it!
4. Now for the grinding! Add the roasted peanuts, dals, green chillies, ginger (if using), and salt to a blender. Add a little water to get things moving.
5. Grind everything into a smooth paste. Add more water gradually until you reach a nice, runny consistency.
6. Transfer the chutney to a serving bowl. Now for the best part – the tempering!
7. Heat 2 teaspoons of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal, asafoetida, and curry leaves. Sauté until fragrant.
8. Pour the tempering over the chutney and mix well. And that’s it! Your Peanut Chutney is ready to enjoy.

Expert Tips

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

• Achieving the Perfect Chutney Consistency: The key is to add water gradually while grinding. You want it to be runny enough to dip, but not too watery.
• Roasting for Maximum Flavor: Don’t rush the roasting process! Roasting the peanuts and dals really brings out their nutty flavor.
• Tempering Techniques for Aroma: The tempering is what really elevates this chutney. Make sure the mustard seeds splutter nicely – that’s how you know the flavors are releasing.

Variations

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

• Vegan Peanut Chutney: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain dairy.
• Gluten-Free Peanut Chutney: This recipe is also naturally gluten-free.
• Adjusting the Spice Level: My friend, Priya, loves to add a pinch of red chilli powder for an extra kick. Feel free to experiment!
• Festival Adaptations (e.g., Ganesh Chaturthi): This chutney is often served during Ganesh Chaturthi as part of the festive spread.

Serving Suggestions

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

• With idli and dosa – a classic pairing!
• As a dip for vegetable pakoras or samosas.
• Spread on sandwiches or wraps.
• Served alongside rice and lentil dishes.

Storage Instructions

You can store leftover Peanut Chutney in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop even more over time!

FAQs

Let’s answer some common questions:

• What is the best way to remove peanut skins after roasting? Rubbing the roasted peanuts vigorously between your hands usually does the trick. You can also place them in a clean kitchen towel and rub them together.
• Can I make this chutney ahead of time? Absolutely! You can make it a day or two in advance. The flavors will meld together beautifully.
• What can I serve with peanut chutney? Idli, dosa, vada, pakoras, samosas, rice, and even sandwiches!
• Is it possible to make this chutney without ginger? Yes, definitely! It will still be delicious.
• How do I adjust the consistency of the chutney if it’s too thick or too thin? Add a little water to thin it out, or a few more roasted peanuts to thicken it up.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice with a unique flavor. You can find it in Indian grocery stores or online. A little goes a long way!