Authentic Groundnut Chutney Recipe – Roasted Garlic & Red Chilli

Last Updated on 2 months by Neha Deshmukh

Authentic Groundnut Chutney Recipe – Roasted Garlic & Red Chilli

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a wonderfully flavorful groundnut chutney. It’s the kind of chutney that just makes a meal, and honestly, once you try it, you’ll be hooked. This isn’t just any chutney; it’s a little bit smoky, a little bit spicy, and packed with that incredible roasted garlic goodness. Let’s get cooking!

Why You’ll Love This Recipe

This groundnut chutney is seriously addictive. It’s quick to make – ready in under 20 minutes – and requires minimal ingredients. But the real magic happens with the roasting. Roasting the groundnuts, garlic, and chillies elevates the flavors to a whole new level. Trust me, it’s worth the extra step! It’s perfect as a side with idli, dosa, vada, or even a simple rice and dal meal.

Ingredients

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

• 1 cup Groundnuts (with skin)
• 8 garlic pods
• 12 whole dry red chillies
• 2 drops of Oil
• Salt (to taste)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Groundnuts (with skin) – Regional Variations & Quality

I prefer using groundnuts with the skin on for this chutney. It adds a lovely rustic texture and a slightly earthy flavor. You’ll need about 150-180g of groundnuts. In India, you’ll find different varieties – the bright red ones are common in Maharashtra, while paler ones are popular in the South. Choose fresh groundnuts for the best flavor.

Garlic Pods – Choosing the Right Garlic

Don’t underestimate the power of good garlic! I like to use medium-sized, firm garlic pods. About 40-50g should do the trick. Roasting mellows out the garlic’s sharpness, leaving behind a beautiful, fragrant sweetness.

Whole Dry Red Chillies – Spice Level & Types

The number of chillies determines the heat, so adjust to your liking! I usually use Byadagi chillies for their vibrant color and moderate spice. You could also use Guntur chillies for a hotter kick. Around 15-20g of whole dry red chillies is a good starting point.

Oil – Best Oils for Roasting

Just a couple of drops of oil are needed for roasting the garlic. I prefer using groundnut oil or any neutral-flavored oil.

Salt – Types & Usage

Regular table salt works perfectly fine. I usually start with about 1 teaspoon (5-6g) and adjust to taste.

Step-By-Step Instructions

Alright, let’s get down to business!

First, dry roast the groundnuts on low heat for 8-10 minutes. Keep stirring constantly to prevent burning. You want them lightly charred and wonderfully fragrant. Once roasted, let them cool completely.

Next, add a drop of oil to the same pan and roast the garlic pods until they’re fragrant and slightly golden. Be careful not to burn them! Set the roasted garlic aside to cool.

Briefly roast the dry red chillies in the same pan – just a minute or two is enough. This step really wakes up their flavor. Again, let them cool completely.

Now for the fun part! Once everything is completely cool, add the roasted groundnuts, garlic, and chillies to a grinder. Add salt to taste.

Grind everything together into a coarse texture. You don’t want a super-smooth paste; a little bit of texture is what makes this chutney special.

Finally, store your delicious groundnut chutney in an airtight container.

Expert Tips

• Cooling is Key: Seriously, let everything cool completely before grinding. Warm ingredients will result in a sticky paste.
• Don’t Over-Grind: A coarse texture is ideal. You can always add a tiny splash of water if needed, but be careful not to make it too smooth.
• Taste as You Go: Adjust the salt and chilli levels to your preference.

Variations

I love experimenting with this recipe! Here are a few ideas:

• My Mom’s Touch: My mom always adds a tiny piece of tamarind for a hint of tanginess.
• Friend’s Favorite: A friend of mine likes to add a teaspoon of roasted chana dal (split chickpeas) for extra protein and a nutty flavor.
• Coconut Boost: For a South Indian twist, add 2 tablespoons of grated coconut while grinding.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment – Mild, Medium, Hot

• Mild: Reduce the number of red chillies to 6-8.
• Medium: Stick with the 12 chillies as per the recipe.
• Hot: Increase the number of red chillies to 15-20, or use hotter varieties like Guntur chillies.

Festival Adaptations – Pairing with Specific Celebrations

This chutney is a wonderful addition to festive meals! It’s particularly popular during Ganesh Chaturthi and Diwali in Maharashtra, served alongside ukdapiche modak (steamed sweet dumplings) and other traditional dishes.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With Idli and Dosa
• As a side with Vada
• Spread on sandwiches or wraps
• Served with rice and dal
• As a dip for vegetables

Storage Instructions

Store the chutney in an airtight container at room temperature for up to 15 days. For longer storage, you can refrigerate it for up to a month.

FAQs

What is the shelf life of homemade groundnut chutney?

It stays good for about 15 days at room temperature, or up to a month in the refrigerator.

Can I use pre-roasted groundnuts for this recipe?

You can, but the flavor won’t be quite as intense. Roasting the groundnuts yourself really makes a difference.

How can I adjust the spiciness of the chutney?

Adjust the number of red chillies! Removing the seeds from the chillies can also help reduce the heat.

What can I serve this chutney with?

Everything! Seriously, it goes with so many things – idli, dosa, vada, rice, dal, sandwiches… the possibilities are endless.

Is it possible to make this chutney without garlic?

Yes, absolutely! While the garlic adds a lovely flavor, you can omit it if you prefer. You might want to add a little extra salt to compensate.

Enjoy making this delicious and authentic groundnut chutney! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!