Authentic Peanut Chutney Recipe – South Indian Tamarind Dip

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut Chutney Recipe – South Indian Tamarind Dip

Hey everyone! If you’re anything like me, you love a good chutney. And this Peanut Chutney? It’s a total game-changer. I first made this when I was craving something tangy and flavorful to go with my idlis, and honestly, it’s been a staple ever since. It’s so easy to whip up, and the combination of peanuts, tamarind, and South Indian spices is just… chef’s kiss. Let’s get into it!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a vibrant, flavorful dip that’s perfect for breakfast, snacks, or even as a side with your meals. It’s got a lovely balance of spicy, tangy, and nutty flavors that will leave you wanting more. Plus, it comes together in under 15 minutes – perfect for busy weeknights! It’s a little slice of South India right in your kitchen.

Ingredients

Here’s what you’ll need to make this amazing Peanut Chutney:

• 2 tsp oil
• 2 shallots onion, sliced
• 1 clove garlic
• ½ cup roasted peanuts (approximately 75g)
• A few coriander leaves (about ¼ cup loosely packed)
• A few mint leaves (about ¼ cup loosely packed)
• 4 green chillies (adjust to your spice preference!)
• Small piece of tamarind (about 15g)
• ½ tsp salt (or to taste)
• Water, as needed

Ingredient Notes

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

• Roasted Peanuts: These are the star! You can buy pre-roasted peanuts, or roast them yourself for the freshest flavor. I prefer dry roasting them in a pan until golden brown and fragrant.
• Tamarind: Don’t skip the tamarind! It adds that signature tangy flavor that makes this chutney so special. You can find tamarind paste or blocks at most Indian grocery stores. If using a block, soak it in warm water for about 10 minutes to soften before using.
• South Indian Spices: The combination of mustard seeds, urad dal, and curry leaves in the tempering is what gives this chutney its authentic South Indian flavor. Trust me, it’s worth it!
• Green Chillies: Feel free to adjust the number of green chillies based on how spicy you like things. I usually use 4, but sometimes I add an extra one if I’m feeling brave!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the sliced shallots and garlic and sauté until they soften and turn translucent – about 2-3 minutes.
2. Add the roasted peanuts and roast for another 2 minutes on low flame. This helps to release their flavor even more.
3. Now, toss in the coriander, mint, and green chillies. Sauté for a minute or two, just until the herbs wilt slightly. You’ll start to smell that amazing aroma!
4. Remove the pan from the heat and let the ingredients cool completely. This is important – you don’t want to blend hot ingredients!
5. Once cooled, transfer everything to a blender. Add the tamarind, salt, and a little water (start with about ¼ cup).
6. Blend until you get a smooth, paste-like consistency. Add more water if needed, a tablespoon at a time, until it’s just right.
7. Now for the tempering! Heat a little oil in a small pan. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, red chilli (broken into pieces), and curry leaves.
8. Pour the tempering over the chutney and mix well. The spluttering sound is music to my ears – it means the flavors are really coming alive!

Expert Tips

• Roasting Peanuts: Don’t overcrowd the pan when roasting peanuts. Roast them in batches for even browning.
• Cooling is Key: Seriously, let the ingredients cool before blending. It prevents the chutney from becoming too watery.
• Adjusting Consistency: If the chutney is too thick, add a little more water. If it’s too thin, add a few more roasted peanuts.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustments: Reduce the number of green chillies for a milder chutney, or add a pinch of red chilli powder for extra heat.
• Regional Variations: Andhra-style chutney often includes a touch of jaggery for sweetness, while Tamil Nadu versions tend to be more tangy.
• Serving with Idli/Dosa/Vada: This chutney is amazing with idli, dosa, and vada. It’s also great with rice and a side of papadums. My family loves it with medu vada!
• Gluten-Free Adaptation: Good news – this chutney is naturally gluten-free!

Serving Suggestions

Besides the classics (idli, dosa, vada), this chutney is also fantastic as a dip for vegetable sticks, a spread for sandwiches, or even a topping for roasted potatoes. Get creative!

Storage Instructions

You can store leftover Peanut Chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so just add a little water and stir before serving.

FAQs

Let’s answer some common questions:

• What is the best way to roast peanuts for chutney? Dry roasting in a pan is best! It gives them a lovely, nutty flavor.
• Can I use peanut butter instead of roasted peanuts? While you can, it won’t have the same texture or flavor. Roasted peanuts are definitely recommended.
• How can I adjust the consistency of the chutney? Add water to thin it out, or more roasted peanuts to thicken it.
• What is the role of tamarind in this chutney? Tamarind adds that signature tangy flavor that balances the richness of the peanuts.
• Can this chutney be made ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.