Authentic Peanut Chutney Recipe – Kashmiri Chili & Curry Leaf Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – Kashmiri Chili & Curry Leaf Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something that adds a little zing to your meals, right? Well, let me share my go-to – this incredible Peanut Chutney. It’s packed with flavor, has a beautiful color, and honestly, it’s just so versatile. I first made this for a get-together with friends, and it disappeared within minutes!

Why You’ll Love This Recipe

This isn’t just any peanut chutney. It’s a vibrant blend of roasted peanuts, aromatic curry leaves, and the subtle heat of Kashmiri chilies. It’s quick to make, requires minimal ingredients, and is seriously addictive. Plus, it’s naturally vegan and gluten-free! It’s perfect as a dip, a spread, or even a condiment with your favorite South Indian dishes.

Ingredients

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

• 1 Tbsp neutral oil (about 15ml)
• ¼ cup roughly chopped onion (about 30g)
• 3 garlic cloves
• ½ cup raw peanuts (about 75g)
• 3 dried red Kashmiri chilies
• 5 curry leaves
• 1 Tbsp lemon juice (about 15ml)
• ¾ tsp salt (about 4g)
• ¼ cup water (about 60ml)
• 2 tsp neutral oil (about 10ml) – for the tadka
• ½ tsp mustard seeds (about 2g)
• ⅛ tsp hing (asafoetida) (about 0.5g)
• 1 dry red chili

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Kashmiri Chilies: These aren’t just about the heat. They give the chutney a gorgeous, vibrant red color and a lovely, mild fruity flavor. You can find them at most Indian grocery stores.
• Raw Peanuts: Using raw peanuts is key for that perfect texture. Roasting them ourselves gives us control over the flavor and ensures they’re nice and crispy.
• Hing (Asafoetida): Don’t skip this! It adds a unique savory depth and is fantastic for digestion. It has a strong smell initially, but it mellows out beautifully when cooked. You can find it in powder or resin form at Indian grocery stores.
• Curry Leaves: These little guys are packed with aroma! Fresh curry leaves are best, but if you can’t find them, dried will work in a pinch (use about half the amount).
• Regional Variations: Chili types vary across India. Feel free to experiment with different dried red chilies based on your spice preference and what’s available. Some regions also add a touch of tamarind for tanginess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and garlic. Cook until they’re softened and lightly golden – about 5-7 minutes. Set these aside to cool.
2. In the same pan, add the remaining 2 teaspoons of oil, the raw peanuts, and the dried red chilies. Toast for 2-3 minutes, stirring constantly, until the peanuts are golden brown and the chilies are fragrant. Be careful not to burn them!
3. Let the peanut mixture cool completely. Once cooled, break the chilies into smaller pieces.
4. Now for the blending! Add the cooked onions and garlic, toasted peanuts and chilies, curry leaves, lemon juice, salt, and water to a blender or food processor.
5. Blend until you get a smooth, thick chutney. Add a little more water if needed, but remember – we want it to be quite thick.
6. Time for the tadka (tempering)! Heat 2 teaspoons of oil in a small pan. Add the mustard seeds and hing. Let them sizzle for about 10 seconds – you’ll know it’s ready when the mustard seeds start to pop.
7. Add the remaining dry red chili and curry leaves to the tadka. Toast for another 5 seconds until fragrant.
8. Carefully pour the hot tadka over the chutney. Give it a good stir, and that’s it! Your Peanut Chutney is ready to enjoy.

Expert Tips

• Don’t overblend: Overblending can make the chutney pasty. Pulse it a few times and scrape down the sides as needed.
• Taste as you go: Adjust the salt and lemon juice to your liking.
• Cooling is key: Letting the peanut mixture cool completely before blending prevents the chutney from becoming too warm and losing its vibrant color.

Variations

• Vegan: This recipe is already vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level Adjustment: If you like it spicier, add more chilies! Or, for a milder chutney, remove the seeds from the chilies before blending.
• Festival Adaptations: This chutney is a popular offering during Ganesh Chaturthi. My grandmother always made a huge batch for the celebrations!

Serving Suggestions

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

• With idli and dosa for a classic South Indian breakfast.
• As a dip for vegetable sticks or samosas.
• Spread on sandwiches or wraps.
• Mixed with yogurt for a cooling raita.

Storage Instructions

This chutney keeps well in the fridge! Store it in an airtight container for up to 4-5 days. The flavor actually develops even more over time.

FAQs

• What is the best way to roast the peanuts for this chutney? Low and slow is the way to go! Keep the heat medium and stir frequently to prevent burning.
• Can I use pre-roasted peanuts? You can, but the flavor won’t be quite as fresh. If using pre-roasted, reduce the amount of water you add during blending.
• What is hing (asafoetida) and where can I find it? Hing is a resin with a pungent smell that adds a savory depth to Indian dishes. You can find it at most Indian grocery stores.
• How can I adjust the consistency of the chutney? Add more water for a thinner consistency, or more peanuts for a thicker one.
• Can this chutney be made ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld. Just store it properly in the fridge.