Authentic Peanut Garlic Chutney Recipe – South Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Peanut Garlic Chutney Recipe – South Indian Spice Blend

Hey everyone! If you’ve ever been to South India, you know no meal is complete without a good chutney. And honestly, this Peanut Garlic Chutney? It’s a game-changer. I first made this years ago trying to recreate the flavors from a tiny roadside eatery in Andhra Pradesh, and I think I finally got pretty close! It’s spicy, savory, and utterly addictive. Get ready to elevate your idlis, dosas, and even your rice with this incredible spice blend.

Why You’ll Love This Recipe

This chutney isn’t just delicious; it’s incredibly versatile. It’s perfect as a dip, a spread, or even a side dish. Plus, it keeps well, so you can make a batch and enjoy it for days. It’s a fantastic way to add a burst of South Indian flavor to your everyday meals. And let’s be real, who doesn’t love a little spice in their life?

Ingredients

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

• 1 cup peanuts
• 1 garlic bulb (yes, the whole thing!)
• 4 sprigs curry leaves
• 6 dried red chillies
• 1 teaspoon tamarind
• 0.25 teaspoon asafoetida compound (hing)
• 1 teaspoon salt
• 1 teaspoon jaggery
• 3 teaspoons peanut oil

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Peanuts: Choosing the Right Variety
I prefer using the bold variety of peanuts for this chutney. They have a stronger flavor that really shines through. About 150g of peanuts is perfect.

Garlic: The Importance of Using a Full Bulb
Don’t skimp on the garlic! Using a whole bulb (around 8-10 cloves) gives the chutney that signature pungent kick. Don’t worry, the roasting mellows it out.

Dried Red Chillies: Heat Levels and Regional Preferences
The type of dried red chillies you use will determine the spice level. Byadagi chillies are milder and add a beautiful color, while Guntur chillies pack a serious punch. Feel free to adjust the quantity to your liking.

Curry Leaves: Fresh vs. Dried & Their Aromatic Impact
Fresh curry leaves are always best, but dried work in a pinch. If using dried, use about 2 tablespoons. The aroma is just unbeatable when they fry up!

Tamarind: Pulp vs. Block – Understanding the Difference
I usually use tamarind paste for convenience (about 1 tablespoon). If you’re using a block, soak a small piece in warm water and extract the pulp.

Asafoetida (Hing): Benefits and Usage
Asafoetida has a unique, pungent aroma that transforms when cooked. It aids digestion and adds a lovely savory depth. A little goes a long way!

Peanut Oil: Traditional Choice & Alternatives
Peanut oil is traditional, but you can use any neutral oil like sunflower or vegetable oil if you prefer. About 15ml is what we need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the peanuts in 1 teaspoon (5ml) of oil over low heat for about 5 minutes. You want them lightly golden and fragrant. Let them cool completely.
2. Next, crush the garlic (with the skin on – it’s easier to remove later!) and fry it in another teaspoon (5ml) of oil until golden brown. Set aside to cool.
3. Lightly roast the dried red chillies for about a minute. Be careful not to burn them! Remove and let them cool.
4. Fry the curry leaves in the remaining teaspoon (5ml) of oil until they become super crispy. Cool all your roasted ingredients.
5. In a dry pan, toast the tamarind and asafoetida for about a minute. This really brings out their flavors. Cool.
6. Now, it’s time to grind! Traditionally, this is done with a mortar and pestle, but a spice grinder or even a powerful blender works great. Grind all the spices (except the peanuts and garlic) into a coarse powder.
7. Add the roasted peanuts and garlic to the grinder. Pulse until the texture resembles damp sand. You don’t want it completely smooth – a little texture is perfect.
8. Finally, store your delicious chutney in an airtight container at room temperature for up to 10 days.

Expert Tips

• Don’t overcrowd the pan when roasting. Work in batches if needed.
• Cooling the ingredients completely before grinding prevents the chutney from becoming oily.
• Taste and adjust the salt and jaggery to your preference.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Confirmation: Absolutely gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
For mild, use Byadagi chillies and remove the seeds. For medium, use a mix of Byadagi and Guntur chillies. For hot, go all-in on the Guntur chillies!

Festival Adaptations (Ugadi, Sankranti)
My grandmother always made a slightly sweeter version of this chutney for Ugadi, adding an extra teaspoon of jaggery. It’s a lovely tradition!

Serving Suggestions

This chutney is amazing with:

• Idli and Dosa
• Uttapam
• Vada
• Rice (a spoonful mixed in is heaven!)
• Even as a spread on sandwiches!

Storage Instructions

Store in an airtight container at room temperature for up to 10 days. You can also refrigerate it for longer storage.

FAQs

What is the shelf life of this chutney?
It lasts about 10 days at room temperature, or longer in the fridge.

Can I make this chutney in a larger batch?
Absolutely! Just double or triple the recipe.

What can I do if my chutney is too spicy?
Add a little more jaggery or a tablespoon of yogurt to balance the heat.

Is it necessary to use a stone mortar and pestle, or can I use a blender?
A blender works perfectly fine! A mortar and pestle gives a slightly different texture, but it’s not essential.

Can I freeze this chutney for longer storage?
Yes, you can! Freeze in small portions for up to 3 months.

What are the health benefits of asafoetida (hing)?
Asafoetida is known for its digestive properties and is believed to help with bloating and gas.