Authentic Garlic Peanut Chutney Recipe – Easy Indian Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Garlic Peanut Chutney Recipe – Easy Indian Dip

Hey everyone! If you’re anything like me, you love a good chutney. It’s that magical condiment that instantly elevates everything from a simple breakfast to a hearty dinner. And this Garlic Peanut Chutney? It’s a total game-changer. I first made this years ago, trying to recreate the flavors from a little roadside dhaba we stopped at during a road trip through Maharashtra, and honestly, it’s become a staple in my kitchen ever since. It’s so easy to whip up, and the aroma alone is enough to make your mouth water!

Why You’ll Love This Recipe

This chutney is seriously addictive. It’s got this wonderful balance of savory, spicy, and nutty flavors, with a lovely garlicky kick. It’s incredibly versatile – perfect with idli, dosa, vada, or even spread on a sandwich. Plus, it comes together in under 20 minutes! What’s not to love? It’s a fantastic way to add a burst of Indian flavor to your everyday meals.

Ingredients

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

• 1 tsp oil
• 10 cloves garlic
• ¼ cup peanuts
• 2 tbsp sesame seeds
• ½ cup dry coconut, grated (about 60g)
• 1.5 tbsp chili powder (adjust to taste!)
• ½ tsp salt

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really impact the flavor.

• Chili Powder: This is where things get interesting. Different regions in India use different chili powders. Kashmiri chili powder will give you a vibrant red color and mild heat, while Byadagi chili powder is also milder and adds a beautiful hue. For a spicier chutney, use a hotter variety like Guntur chili powder.
• Peanuts: I prefer using the skin-on variety for a more rustic flavor and texture, but you can definitely use blanched peanuts if you prefer.
• Coconut: Traditionally, this chutney is made with dry coconut. It has a more concentrated flavor. However, if you’re in a pinch, you can use fresh coconut – just reduce the quantity to about ¼ cup. Fresh coconut has a higher moisture content.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Garlic: Heat the oil in a pan over medium heat. Add the garlic cloves and roast them until they turn golden brown and fragrant. Be careful not to burn them! Once golden, set them aside to cool.
2. Roast the Peanuts: In the same pan, add the peanuts and roast them until they’re nice and crunchy. This usually takes about 3-5 minutes.
3. Roast Sesame Seeds & Coconut: Now, add the sesame seeds and grated dry coconut to the pan. Roast on low flame for another 2-3 minutes, stirring constantly, until they turn golden brown. Watch closely – sesame seeds burn quickly!
4. Cool Down: This is important! Let all the roasted ingredients cool completely. Trust me, you don’t want to be dealing with hot ingredients in the blender.
5. Blend It Up: Transfer the cooled ingredients to a blender or food processor. Add the chili powder and salt. Pulse a few times to get a coarse powder. Don’t over-blend – we want some texture!
6. Store & Enjoy: Transfer your gorgeous garlic peanut chutney to an airtight container.

Expert Tips

• Don’t Skip the Roasting: Roasting the ingredients is key to developing that deep, complex flavor.
• Pulse, Don’t Puree: We want a chunky chutney, not a smooth paste.
• Taste as You Go: Chili powder strengths vary, so adjust the amount to your liking.

Variations

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

• Spice Level Adjustments: My family loves it spicy, so I often add a pinch of cayenne pepper. If you prefer milder flavors, reduce the chili powder or use Kashmiri chili powder.
• Vegan Option: Double-check that your chili powder doesn’t contain any animal-derived ingredients (some blends might!). Otherwise, this recipe is naturally vegan.
• Storage for Longer Shelf Life: To extend the shelf life, make sure all your ingredients are completely dry before blending. Moisture can lead to mold.
• Regional Adaptations:
  • Maharashtrian Style: Add a small piece of jaggery (gur) for a touch of sweetness.
  • South Indian Style: A squeeze of lemon juice adds a lovely tang.

Serving Suggestions

Oh, the possibilities! Here are a few of my favorites:

• With idli and dosa for breakfast.
• As a dip for vada or pakora.
• Spread on sandwiches or wraps.
• Served alongside uttapam.
• Even with rice and a dollop of yogurt!

Storage Instructions

Store the chutney in an airtight container at room temperature for up to a month. For longer storage, you can refrigerate it for up to 2-3 months, but the flavor might diminish slightly over time.

FAQs

Let’s answer some common questions:

• What is the best way to serve this chutney? Honestly, any way you like! It’s incredibly versatile. I love it with dosa and a strong cup of filter coffee.
• Can I use fresh coconut instead of dry coconut? Yes, you can! Use about ¼ cup of fresh, grated coconut.
• How can I adjust the spice level of this chutney? Start with less chili powder and add more to taste. You can also use milder chili powders like Kashmiri chili powder.
• What is the shelf life of this chutney? It will stay fresh for about a month at room temperature in an airtight container.
• Can this chutney be made in advance? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.

Enjoy making this delicious Garlic Peanut Chutney! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!