Peanut Chutney Recipe – Authentic South Indian Dip for Idli & Dosa

Last Updated on 2 months by Neha Deshmukh

Peanut Chutney Recipe – Authentic South Indian Dip for Idli & Dosa

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, for me, peanut chutney is right up there with coconut and tomato – it’s just… perfect. I first made this when I was trying to recreate the flavours of my favourite restaurant’s idli sambar at home, and I’ve been tweaking it ever since. It’s so simple, so flavourful, and goes with everything. Let’s get into it!

Why You’ll Love This Recipe

This peanut chutney is a total winner because it’s quick, easy, and packed with flavour. It’s a fantastic way to add a little zing to your breakfast, lunch, or even dinner. Plus, it’s naturally vegan and gluten-free (always double-check your tamarind paste though!). It’s a staple in many South Indian homes, and once you try it, I think it’ll become one in yours too.

Ingredients

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

• ½ cup Peanuts
• ½ tsp Oil (for roasting)
• 3 Garlic cloves
• 3-4 Pearl onion/shallots
• 4 Dry red chillies
• ¼ tsp Tamarind paste
• 1 tsp Salt (to taste)
• 1 tsp Oil (for seasoning)
• 1 tsp Mustard seeds
• ¼ tsp Urad dal (split black lentils)
• 1 Red chilli (for seasoning)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Peanuts: Choosing the best quality for flavour. I prefer using raw, skin-on peanuts. They have a richer, more intense flavour when roasted.

Oil: Regional preferences – sesame oil vs. groundnut oil. Traditionally, groundnut oil is used, but a touch of sesame oil adds a lovely nutty aroma. Feel free to experiment!

Red Chillies: Adjusting spice levels with different varieties. The number of chillies determines the heat. I use Byadagi chillies for colour and mild heat, but you can use any dried red chilli you like.

Tamarind Paste: Using pulp vs. paste, and balancing the tang. I find paste is more convenient, but if you’re using tamarind pulp, soak it in warm water for about 20 minutes, then squeeze out the pulp and discard the seeds. Adjust the amount to your liking – you want a nice tang, but not overpowering sourness.

Curry Leaves: Freshness and regional variations. Fresh curry leaves are essential for that authentic flavour. If you can’t find them, it’s just not the same!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Peanuts: First, we’re going to dry roast the peanuts. Heat ½ tsp of oil in a pan over medium heat. Add the peanuts and roast, stirring frequently, until they’re golden brown and aromatic. This usually takes about 5-7 minutes. Be careful not to burn them! Once cooled, gently rub them between your palms to remove as much of the skin as possible. Don’t worry about getting every single bit off – a little skin is fine.
2. Sauté the Aromatics: In the same pan, heat another ½ tsp of oil. Add the garlic cloves and shallots and sauté until they turn golden brown. Then, add the dry red chillies and fry for just a few seconds – you don’t want them to burn, just release their flavour.
3. Grind the Chutney: Now for the magic! In a blender or grinder, combine the roasted peanuts, sautéed garlic-shallots-chillies, tamarind paste, and salt. Add a little water, a tablespoon at a time, and grind to a smooth paste. You might need to scrape down the sides a few times.
4. Temper the Chutney: This is where we add that final burst of flavour. Heat 1 tsp of oil in a small pan. Add the mustard seeds and let them crackle. Then, add the urad dal and fry until it turns golden brown. Add the red chilli (broken into pieces) and curry leaves, and fry for a few seconds until the curry leaves are crisp.
5. Combine and Serve: Pour the tempering over the chutney and mix well. And that’s it! Your peanut chutney is ready to serve.

Expert Tips

A few little things I’ve learned over the years…

Roasting Peanuts: Achieving the perfect aroma and texture. Low and slow is the key! Keep the heat medium and stir frequently to prevent burning.

Grinding the Chutney: Achieving a smooth consistency. Adding water gradually is crucial. Start with a little and add more as needed.

Seasoning: Understanding the crackling sounds and timing. The mustard seeds should really pop! That’s how you know the oil is hot enough. Don’t overcrowd the pan when tempering – you want everything to cook evenly.

Variations

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

Vegan Adaptation: This recipe is already vegan! Just ensure your tamarind paste doesn’t contain any hidden ingredients.

Gluten-Free Adaptation: Naturally gluten-free!

Spice Level: Mild, Medium, and Hot variations. Adjust the number of red chillies to control the heat. For a milder chutney, remove the seeds from the chillies. For a fiery kick, add a few extra!

Festival Adaptations: Serving during specific South Indian festivals. This chutney is often served during festivals like Ganesh Chaturthi and Pongal.

Serving Suggestions

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

• With idli and dosa (obviously!)
• As a dip for vada or bonda
• Spread on sandwiches or wraps
• Mixed into rice for a flavourful meal
• With pongal or upma

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to thin it out before serving.

FAQs

Got questions? I’ve got answers!

What is the best way to remove the peanut skins after roasting? Rubbing the roasted peanuts between your palms usually does the trick. You can also put them in a clean kitchen towel and rub them vigorously.

Can I use pre-ground peanut butter instead of whole peanuts? While you can, the flavour won’t be quite the same. Roasting whole peanuts really brings out their flavour.

How can I adjust the tanginess of the chutney? Add more or less tamarind paste, a little at a time, until you reach your desired level of tanginess.

What other dishes can I serve this peanut chutney with? Honestly, it goes with so much! Try it with vegetable pakoras, or even as a spread for grilled cheese.

How long does this chutney stay fresh in the refrigerator? Up to 3-4 days in an airtight container.

Enjoy! I hope you love this peanut chutney as much as I do. Let me know in the comments how it turns out for you!