Peanut Chutney Recipe – Authentic South Indian Groundnut & Tomato Blend

Last Updated on 4 months by Neha Deshmukh

Peanut Chutney Recipe – Authentic South Indian Groundnut & Tomato Blend

Hey everyone! If you’re anything like me, you absolutely love a good chutney. It’s the perfect accompaniment to idli, dosa, vada, or even a simple rice and lentil meal. Today, I’m sharing my go-to recipe for Peanut Chutney – a vibrant, flavorful blend of groundnuts, tomatoes, and a touch of spice. I first made this when I was trying to recreate the amazing chutney my neighbor, Aunty Lakshmi, used to make. It took a few tries, but I think I’ve finally got it just right!

Why You’ll Love This Recipe

This Peanut Chutney isn’t just delicious; it’s incredibly versatile. It’s quick to whip up, requires minimal ingredients, and packs a serious flavour punch. Plus, it’s a fantastic way to add some protein and healthy fats to your meal. Honestly, once you try this, you’ll be making it all the time! It’s a staple in our house now.

Ingredients

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

• ?? cup peanuts (about 150g)
• ?? cup putani (roasted gram dal) (about 75g)
• 4 chillies (adjust to your spice preference)
• small ball-sized tamarind (about 20g)
• ?? tsp salt (about 1 tsp)
• 1 cup water (240ml)
• 3 tsp oil
• 1 tbsp urad dal (split black lentils)
• 1 tbsp chana dal (split chickpeas)
• ?? onion (cubed) (about 1 medium)
• 1 inch ginger
• 2 cloves garlic
• 1?? cup tomato (cubed) (about 2 medium)

Ingredient Notes

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

• Peanuts: Traditionally, a slightly reddish variety of peanut is used in South India. If you can find them, great! Otherwise, any good quality peanut will work.
• Chillies: I prefer using Byadagi chillies for their vibrant colour and mild heat. But feel free to use any red chilli you like – Guntur chillies will give you a much spicier chutney!
• Tamarind: The tanginess of tamarind is key. You can use tamarind paste if you don’t have a block, just adjust the quantity to about 1-2 tablespoons.
• Roasted Gram Dal (Putani): Don’t skip this! It adds a lovely nutty flavour and helps with the chutney’s texture. It’s a really important ingredient in authentic South Indian chutneys.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts on a low flame until they become fragrant and lightly golden. This usually takes about 5-7 minutes. Be careful not to burn them! Once roasted, let them cool slightly and remove the skins.
2. Add the roasted gram dal (putani) to the same pan and roast for about a minute. This enhances its flavour. Let it cool completely along with the peanuts.
3. Now, in a blender, combine the roasted peanuts, putani, chillies, tamarind, salt, and about half a cup of water. Blend into a smooth paste, adding more water gradually if needed to reach your desired consistency.
4. Time for the tempering! Heat the oil in a small pan. Once hot, add the urad dal and let it splutter. Then, add the chana dal and dried red chilli, followed by the curry leaves. Let everything sizzle for a few seconds.
5. Pour this lovely tempering over the peanut chutney and mix well.
6. For the onion tomato chutney, heat a little oil and roast the urad dal and chana dal until golden.
7. Add the chopped onions, ginger, and garlic. Sauté until the onions soften and turn translucent. Then, add the cubed tomatoes and cook until they become mushy and soft.
8. Let the onion-tomato mixture cool completely. Blend it with tamarind, salt, and a little water to form a smooth paste. Adjust the water to get the right consistency.
9. Finally, pour the same tempering you used for the peanut chutney over the onion tomato chutney. Give it a good mix, and it’s ready to serve!

Expert Tips

• Roasting is Key: Don’t underestimate the importance of roasting the peanuts and gram dal. It brings out their flavour and gives the chutney a wonderful aroma.
• Adjust the Spice: Feel free to adjust the number of chillies to suit your taste. Start with fewer and add more if you like it spicier.
• Consistency is King: Add water gradually while blending to achieve the perfect consistency. Some people like it thick, others prefer it a bit runny.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, remove the seeds from the chillies before blending. For a fiery kick, use hotter chillies or add a pinch of cayenne pepper.
• Festival Adaptations: My friend makes a slightly sweeter version of this chutney for Makar Sankranti, adding a touch of jaggery. It’s delicious with bhogili (a traditional rice dish). During Pongal, it’s often served alongside Pongal itself!

Serving Suggestions

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

• With idli and dosa – a classic combination!
• As a dip for vada and bonda.
• Spread on sandwiches or wraps.
• Served alongside rice and sambar.

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 splash of water and mix well before serving.

FAQs

What is the best type of peanut to use for chutney?

Any good quality peanut will work, but traditionally, a reddish variety is preferred in South India.

Can I make this chutney ahead of time?

Yes, absolutely! It actually tastes even better after the flavours have had a chance to meld together.

How long will it last?

Stored properly in the refrigerator, it will last for 3-4 days.

What can I substitute for tamarind?

You can use lemon juice or a little vinegar as a substitute, but it won’t have the same depth of flavour.

How do I adjust the consistency of the chutney?

Simply add more water, a tablespoon at a time, until you reach your desired consistency.

Is roasted gram dal (putani) essential for this recipe? What can I use if I don’t have it?

While it’s not essential, it really does add a lot to the flavour and texture. If you absolutely don’t have it, you can try using cashew nuts as a substitute, but it won’t be quite the same.

Enjoy making this delicious Peanut Chutney! I hope it becomes a favourite in your home too. Let me know in the comments how it turns out for you!