Authentic Peanut Chutney Recipe – South Indian Coconut & Mint Dip

Last Updated on 4 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – South Indian Coconut & Mint Dip

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, chances are you’ve encountered the magic of peanut chutney. It’s that creamy, flavorful dip that takes idlis, dosas, and vadas to a whole new level. I remember the first time I tried to make it myself – it felt a little intimidating, but honestly? It’s SO much easier than it looks. And the taste of homemade is just unbeatable. Today, I’m sharing my go-to recipe for authentic peanut chutney, packed with coconut, mint, and a little bit of spice.

Why You’ll Love This Recipe

This peanut chutney isn’t just delicious; it’s incredibly versatile. It comes together in under 10 minutes, making it perfect for busy mornings or a quick snack. The combination of roasted peanuts, fresh herbs, and tangy tamarind creates a flavor explosion that’s both refreshing and satisfying. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 2 tbsp oil
• 1 cup roasted peanut (approx. 150g)
• 1 cup putani (roasted gram dal) (approx. 140g)
• 5 green chillies (adjust to taste)
• 2 tbsp pudina (mint) (approx. 15g)
• 1 inch ginger, roughly chopped
• 1 cup grated coconut (approx. 100g)
• Small piece of tamarind (about 1 inch)
• 1 tsp salt (or to taste)
• 1 cup coriander (approx. 30g)
• 2 tbsp oil (for tempering)
• 1 tsp mustard seeds
• 1 tsp urad dal
• 3 dried red chillies
• Pinch of hing (asafoetida)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this chutney shine:

• Putani (Roasted Gram Dal): This is a key ingredient that adds a lovely nutty flavor and helps with the chutney’s texture. Don’t skip it!
• Chili Heat: The number of green chilies is totally up to you. Some varieties are much hotter than others. Start with 2-3 and taste as you go. I’ve been known to add extra when my husband isn’t looking!
• Fresh Herbs: Fresh mint and coriander are essential. They bring a brightness that dried herbs just can’t match. Make sure they’re vibrant and fragrant.
• Tamarind: Tamarind adds a wonderful tanginess. You can use tamarind paste if you can’t find a block, but adjust the quantity accordingly (start with 1 tsp).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tablespoons of oil in a pan over medium heat. Add the roasted peanuts and putani (roasted gram dal). Roast for a few minutes until they become fragrant – you’ll smell that lovely nutty aroma!
2. Now, toss in the green chillies, mint leaves, and ginger. Sauté briefly, just for about 30 seconds, then remove from the heat and let it cool completely.
3. Once cooled, transfer the roasted ingredients to a blender or food processor. Add the grated coconut, tamarind, salt, and a little water (start with ¼ cup). Blend until you get a smooth, creamy paste.
4. Add the fresh coriander and pulse a few times – you want to retain some of its texture, not completely blend it in.
5. Transfer the chutney to a bowl and adjust the consistency with a little more water if needed. It should be easily dippable but not too runny.
6. Now for the tempering! Heat 2 tablespoons of oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and dried red chillies. Once the urad dal turns golden brown, add a pinch of hing (asafoetida) and a few curry leaves. Let the curry leaves crisp up for a few seconds.
7. Carefully pour the hot tempering over the chutney and mix well. The sizzling sound is music to my ears!

Expert Tips

• Cooling is Key: Letting the roasted ingredients cool before blending prevents the chutney from becoming too warm and losing its vibrant color.
• Water Control: Add water gradually while blending to avoid a watery chutney. You can always add more, but you can’t take it away!
• Taste as You Go: Don’t be afraid to adjust the salt and chili levels to your liking.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your hing (asafoetida) as some brands may contain gluten.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies or use fewer of them. For extra heat, add a pinch of red chili powder.
• Serving with Different South Indian Breakfasts: While amazing with idlis, this chutney is also fantastic with dosas, vadas, and even uttapam.
• Festival Adaptations – Makar Sankranti: In some families, this chutney is made specifically for Makar Sankranti (a harvest festival) and enjoyed with til (sesame) laddoos.

Serving Suggestions

Serve this peanut chutney immediately with your favorite South Indian breakfast. It’s also a great accompaniment to snacks like vegetable pakoras or even as a spread for sandwiches.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is Putani and can I substitute it? Putani is roasted gram dal, also known as chana dal. If you absolutely can’t find it, you can try using more roasted peanuts, but it won’t have the same flavor.
• How do I adjust the chutney’s consistency? Add water, one tablespoon at a time, until you reach your desired consistency.
• Can I make this chutney ahead of time? Yes, you can! Just be aware that the color might darken slightly over time.
• What is Hing (Asafoetida) and where can I find it? Hing is a pungent spice used in Indian cooking. You can find it in most Indian grocery stores or online. A little goes a long way!
• What are some other dishes this chutney pairs well with besides Idli? Try it with dosa, vada, uttapam, pakoras, or even as a spread for sandwiches!

Enjoy! I hope this recipe brings a little bit of South Indian sunshine to your kitchen. Let me know in the comments how it turns out for you!