Authentic Peanut Chutney Recipe – Garlic & Green Chili Spice

Last Updated on 5 months ago by Neha Deshmukh

Authentic Peanut Chutney Recipe – Garlic & Green Chili Spice

Hey everyone! If you’re anything like me, you love a good chutney. It just elevates everything, doesn’t it? Today, I’m sharing my go-to recipe for Peanut Chutney – a vibrant, flavorful condiment that’s a staple in many South Indian and Maharashtrian homes. I first made this when I was trying to recreate the flavors of my favorite South Indian restaurant, and honestly, I think I nailed it! It’s surprisingly easy to make, and the taste? Absolutely addictive.

Why You’ll Love This Recipe

This peanut chutney isn’t just delicious; it’s incredibly versatile. It’s perfect with idli, dosa, vada, or even as a spread for sandwiches. Plus, it comes together in under 10 minutes! Seriously, what’s not to love? It’s a fantastic way to add a burst of flavor to your meals, and it’s a guaranteed crowd-pleaser.

Ingredients

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

• 3 tablespoons peanuts
• 3-4 green chilies
• 6-7 garlic cloves
• 1 teaspoon oil
• Salt as required

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Peanuts: I prefer using raw peanuts for this recipe. Roasting them beforehand can sometimes make the chutney a little too dry. But if you only have roasted peanuts on hand, that’s totally fine – just reduce the amount of oil slightly.
• Green Chilies: The type of green chili you use will impact the heat level. I usually use Indian green chilies (like the ones called pachai mirchi), but you can adjust the quantity based on your spice preference. Jalapeños or Serrano peppers work well too, if you can’t find Indian varieties.
• Oil: Traditionally, sesame oil or groundnut oil is used, which adds a lovely nutty aroma. But any neutral-flavored oil like sunflower or vegetable oil will work just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a small pan over low heat. This is important – we don’t want to burn the garlic and chilies!
2. Add the garlic cloves and green chilies to the pan. Sauté for about 15 seconds, just until fragrant.
3. Now, toss in the peanuts. Sauté, stirring frequently, until they become crunchy and lightly golden. This usually takes a few minutes. Keep a close eye on them, as peanuts can burn quickly.
4. Remove the pan from the heat and let the mixture cool completely. This is crucial for getting the right texture.
5. Once cooled, transfer the mixture to a mortar and pestle or a grinder. Add salt to taste.
6. Crush or grind everything to a semi-coarse texture. I like to leave it a little chunky, but you can grind it smoother if you prefer.

And that’s it! You’ve just made a delicious batch of homemade peanut chutney.

Expert Tips

• Don’t skip the cooling step! It really helps with the grinding process.
• If the chutney is too thick, add a tiny splash of water while grinding.
• Taste and adjust the salt and chili levels as needed. Everyone’s palate is different!

Variations

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

• Spice Level Adjustments: If you’re sensitive to heat, remove the seeds from the green chilies before grinding. Or, use just one chili to start and add more to taste. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!
• South Indian vs. Maharashtrian Style: South Indian versions often include a small piece of tamarind for a tangy flavor. Maharashtrian versions sometimes add a pinch of cumin seeds during the sautéing process.
• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free too.

Serving Suggestions

Okay, so what do you eat this amazing chutney with?

• Idli and Dosa (the classic pairing!)
• Vada
• Pakora
• Sandwiches and Wraps
• As a dip for vegetables

Honestly, I’ve even been known to eat it straight off the spoon!

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator. It will stay fresh for 2-3 days.

FAQs

Let’s answer some common questions:

• How long does peanut chutney stay fresh? It’s best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.
• Can I make a larger batch and freeze it? Yes, you can! Freeze it in small portions for easy use. It might lose a little texture upon thawing, but the flavor will still be fantastic.
• What is the best type of peanut to use for chutney? Raw peanuts are my preference, but roasted peanuts work in a pinch.
• Can I adjust the number of green chilies for less heat? Absolutely! Start with one chili and add more to taste.
• What can I serve with peanut chutney besides idli and dosa? So many things! Try it with pakora, vada, sandwiches, or as a dip for veggies.

Enjoy making (and eating!) this delicious peanut chutney. Let me know in the comments how it turns out for you!