Peanut Cilantro Chutney Recipe – Easy Indian Green Dip

Last Updated on 4 months by Neha Deshmukh

Peanut Cilantro Chutney Recipe – Easy Indian Green Dip

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful dip to liven up your meals. And let me tell you, this Peanut Cilantro Chutney is it. It’s fresh, it’s zesty, it’s got a lovely little kick, and it’s seriously addictive. I first made this when I was craving something a little different with my samosas, and it’s been a staple ever since!

Why You’ll Love This Recipe

This chutney is more than just a dip; it’s a burst of Indian flavors in every bite. It’s incredibly easy to make – seriously, just a few minutes in the blender – and it’s so versatile. Perfect with snacks, meals, or even as a spread, you’ll find yourself reaching for this one again and again. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• ?? cup peanuts
• 2 bunches cilantro (about 1 cup packed)
• 1 bunch mint leaves (about 1/2 cup packed)
• 1 jalapeno
• 2 tablespoons lemon juice
• 0.5 inch ginger
• ?? teaspoon sugar
• Salt to taste

Ingredient Notes

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

Peanuts: Types and Toasting for Enhanced Flavor

I usually use raw peanuts for this recipe, but roasted peanuts work in a pinch. If using raw, lightly toasting them (about 5-7 minutes at 175°C/350°F) really brings out their flavor. It adds a lovely depth that you’ll notice. About 100g of peanuts is roughly a cup.

Cilantro & Mint: Freshness is Key

Seriously, use fresh cilantro and mint! The flavor difference is huge. Make sure they’re vibrant green and not wilted. Roughly chop them before adding them to the blender – it helps things move along.

Jalapeno: Adjusting the Spice Level

One jalapeno gives a nice, moderate heat. If you’re sensitive to spice, remove the seeds and membranes. For a real fiery kick, leave them in, or even add another half!

Lemon Juice: Balancing Acidity

Freshly squeezed lemon juice is best, of course. It brightens up the chutney and balances the richness of the peanuts.

Ginger: Fresh vs. Ground

Fresh ginger is always preferred. It has a zing that ground ginger just can’t match. Peel a small piece (about 12g) and roughly chop it.

Sugar: Traditional Sweetness vs. Alternatives

A little sugar helps balance the flavors. Traditionally, white sugar is used, but you can experiment with alternatives like jaggery or even a touch of honey or maple syrup. Start with about 1/2 teaspoon and adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, add the peanuts to a blender and pulse until they’re nicely crushed. You don’t want a fine powder, just a coarse crumble.
2. Now, toss in the cilantro, mint leaves, and jalapeno. Add 1-2 tablespoons of water to get things moving.
3. Next, add the lemon juice and ginger. Blend everything together until it’s smooth and creamy. You might need to scrape down the sides of the blender a couple of times.
4. Finally, taste and adjust the seasoning. Add salt and sugar as needed. Remember, you can always add more, but you can’t take it away!

Expert Tips

• Water is your friend: Add water gradually, one tablespoon at a time, to achieve your desired consistency.
• Don’t over-blend: Over-blending can make the chutney bitter. Pulse until just smooth.
• Taste as you go: Seriously, this is the most important tip! Everyone’s palate is different.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan friendly! Just ensure any sugar alternatives you use are also vegan.

Spice Level Adjustment: Mild to Fiery

As mentioned before, adjust the jalapeno to your liking. You can also add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a tiny piece of scotch bonnet pepper – but be warned, that’s hot!

Regional Variations: Maharashtrian, South Indian Influences

In Maharashtra, they sometimes add a touch of cumin seeds. In South India, you might find a little tamarind pulp for a tangy twist. Feel free to explore!

Serving Suggestions

Oh, the possibilities! Here are a few of my favorites:

• With samosas and pakoras
• As a spread for sandwiches or wraps
• Alongside grilled meats or vegetables
• As a dip for roasted potatoes or sweet potato fries
• With Indian thalis

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The color might fade slightly over time, but the flavor will still be fantastic.

FAQs

Let’s answer some common questions!

What is the shelf life of peanut cilantro chutney?

It’s best enjoyed fresh, but it will last 3-4 days in the fridge in an airtight container.

Can I make this chutney ahead of time?

Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.

What can I serve with peanut cilantro chutney?

So many things! Samosas, pakoras, grilled meats, vegetables, sandwiches… the list goes on!

Can I freeze peanut cilantro chutney?

Yes, you can freeze it for up to 2-3 months. The texture might change slightly upon thawing, but it will still be delicious.

How do I adjust the consistency of the chutney?

Add more water, one tablespoon at a time, to thin it out. If it’s too thin, add a few more peanuts.

Is it possible to make this chutney without peanuts?

While peanuts are traditional, you could try substituting with cashews or sunflower seeds. The flavor will be different, but still tasty!

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