Authentic Peanut-Garlic Chutney Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Peanut-Garlic Chutney Recipe – South Indian Spice Blend

Hey everyone! If you’ve ever wondered what that vibrant, flavorful dip served alongside your idli or dosa is, chances are it’s this incredible Peanut-Garlic Chutney. It’s a staple in South Indian households, and honestly, once you make it yourself, you’ll be hooked. I first made this when I was trying to recreate the flavors of my favorite South Indian restaurant, and it was a total success! It’s surprisingly easy, and the aroma while it’s roasting is just divine. Let’s get into it!

Servings: 4
Cooking Time: 10 minutes
Preparation Time: 12 minutes
Difficulty: Easy

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a flavor bomb! It’s got a wonderful balance of spicy, savory, and nutty notes. Plus, it’s incredibly versatile – perfect with breakfast, lunch, or even as a snack. It’s also a fantastic way to add a little zing to your meals. Trust me, once you try this, you’ll want to put it on everything.

Ingredients

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

• 3 tbsp roasted peanut
• 15 garlic cloves
• 8 red chillies
• 2 tbsp grated coconut
• ??> tsp asafoetida (hing)
• 2 tsp oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chutney:

• Red Chillies: The type of red chilli you use makes a big difference. Byadagi chillies are great for color and mild heat, while Guntur chillies pack a serious punch. Feel free to mix and match to get your preferred spice level.
• Coconut: Freshly grated coconut is always best, if you can get it! It adds a lovely sweetness and texture. But, if you’re short on time, desiccated coconut works just fine – just use about the same amount.
• Asafoetida (Hing): This one’s a bit unique. You can find it in powder form or as a resin. The resin has a stronger, more pungent aroma, so use a little less if you’re using that. A pinch goes a long way! It really adds that authentic South Indian flavor.
• Peanuts: Using pre-roasted peanuts saves time, but roasting them yourself gives you more control over the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil in a pan over medium heat. Add the red chillies and peanuts.
2. Roast them until the chillies turn crisp and the peanuts are nicely browned. Keep an eye on them – you don’t want them to burn!
3. Now, add the asafoetida and grated coconut to the pan.
4. Roast everything together until the mixture turns a beautiful golden brown. The aroma at this stage is incredible!
5. Take the pan off the heat and let the mixture cool completely. This is important!
6. Once cooled, transfer the mixture to a grinder or blender. Add the salt.
7. Grind coarsely. We don’t want a super smooth paste – a little texture is perfect.
8. Finally, add the garlic cloves (with their skins on!) and pulse briefly to combine. The skins add a subtle bitterness that balances the flavors.

And that’s it! Your Peanut-Garlic Chutney is ready.

Expert Tips

• Don’t skip the cooling step! Grinding hot ingredients can create a sticky mess.
• Adding the garlic with the skin on might seem strange, but it really mellows out the flavor and adds depth.
• Taste as you go and adjust the salt and chilli levels to your liking.

Variations

Want to customize your chutney? Here are a few ideas:

• Spice Level: For a milder chutney, use fewer chillies or remove the seeds. For a fiery kick, add a couple of extra chillies! My friend, Priya, loves to add a tiny piece of scotch bonnet pepper for serious heat.
• Regional Variations:
  • Tamil Nadu: Often includes a small piece of tamarind for a tangy flavor.
  • Karnataka: Sometimes uses black sesame seeds for added nuttiness.
  • Andhra: Known for being spicier, with a generous amount of red chillies.
• Storage: You can store this chutney in the refrigerator for up to a week, or freeze it for longer storage.

Vegan Adaptation

Good news – this recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. Enjoy!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• Idli & Dosa: The classic pairing!
• Vada: A perfect accompaniment to crispy vada.
• Rice: A spoonful mixed into hot rice is pure comfort food.
• Dip: Use it as a dip for vegetables or even samosas.

Storage Instructions

To keep your chutney fresh:

• Refrigerator: Store in an airtight container for up to 7 days.
• Freezer: Freeze in small portions for up to 2 months. Thaw in the refrigerator before using.

FAQs

Let’s answer some common questions:

1. How long does this chutney stay fresh in the refrigerator?

It will stay fresh for up to a week if stored in an airtight container.

2. Can I use pre-ground coconut for this recipe? What adjustments should I make?

Yes, you can! You’ll need about 2 tablespoons of desiccated coconut. You might want to add a tiny splash of water while grinding to help it come together.

3. What type of oil is best for roasting the spices?

Any neutral-flavored oil like sunflower or vegetable oil works well. I personally like using groundnut oil for a more authentic flavor.

4. I don’t have asafoetida, can I substitute it with anything?

It’s hard to perfectly replicate the flavor of asafoetida, but you can try a pinch of garlic powder or onion powder. It won’t be quite the same, but it will add some depth.

5. Can I make this chutney spicier? How?

Absolutely! Add more red chillies, or use a spicier variety. You can also add a pinch of cayenne pepper.

6. My chutney is too bitter, what could have gone wrong?

The bitterness likely comes from the garlic skins. Next time, try removing some of the skins before grinding, or using slightly fewer garlic cloves.

Enjoy making this delicious Peanut-Garlic Chutney! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!