Spicy Peanut Recipe – Authentic Indian Chutney with Coconut & Lemon

Last Updated on 5 months ago by Neha Deshmukh

Spicy Peanut Recipe – Authentic Indian Chutney With Coconut & Lemon

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack or side dish. And let me tell you, this spicy peanut chutney is it. It’s a staple in many South Indian homes, and once I learned how to make it, it quickly became a regular in my kitchen too. It’s seriously addictive – the perfect blend of spicy, tangy, and nutty!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a burst of flavor that’s incredibly versatile. You can enjoy it with idli, dosa, vada, or even spread it on a sandwich. It’s ready in under 30 minutes (mostly soaking time!), and it’s surprisingly easy to make. Plus, the aroma while it’s cooking? Divine!

Ingredients

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

• 1 cup peanuts (about 150g)
• 1 tsp green chili-ginger paste (around 15ml)
• 2 tbsp freshly grated coconut (about 20g)
• 1 tsp lemon juice (around 5ml)
• 1 sprig fresh coriander leaves, for garnish
• ½ tsp mustard seeds (about 2g)
• 1 tsp urad dal (split black lentils, about 7g)
• 1 red chili, dried
• Pinch of asafoetida (hing)
• 1 sprig curry leaves

Ingredient Notes

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

Peanuts: Choosing the right type & roast level. I prefer using raw peanuts for this recipe, as we’re boiling them. But if you only have roasted peanuts, you can definitely use them (see FAQs!).

Green Chili-Ginger Paste: Freshness & spice level. Freshly made paste is key here! It really brightens up the chutney. Adjust the amount of green chili to your spice preference. I usually use about 1-2 green chilies for a good kick.

Coconut: Fresh vs. dried – a regional perspective. Traditionally, fresh coconut is used, and it adds a wonderful sweetness. However, if fresh isn’t available, you can use desiccated coconut. Just rehydrate it with a little warm water before adding it to the chutney. In some regions, they even use coconut milk for a creamier texture!

Mustard Seeds: Black vs. yellow – flavor differences. I prefer black mustard seeds for their bolder flavor, but yellow mustard seeds work just fine too.

Urad Dal: The role of this lentil in South Indian cuisine. Urad dal adds a lovely nutty flavor and helps bind the chutney together. It’s a staple in many South Indian dishes, so it’s good to have some in your pantry!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the peanuts in water for about 20-30 minutes. This helps them cook evenly.
2. Drain the peanuts and add them to a pressure cooker with ½ tsp salt and 1 ½ cups (360ml) of water. Pressure cook for 3 whistles. Once the pressure releases naturally, drain the peanuts and set them aside.
3. Now, heat about 1-2 tablespoons of oil in a pan. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!
4. Add the urad dal and sauté until it turns golden brown. Keep an eye on it, as it can burn quickly.
5. Next, add a pinch of asafoetida, the curry leaves, and the red chili. Sauté for about 10 seconds until fragrant.
6. Stir in the green chili-ginger paste and cook for another 20 seconds.
7. Add the boiled peanuts and toss everything together on medium heat for 2-3 minutes, ensuring the peanuts are well coated with the spices.
8. Finally, turn off the heat and mix in the freshly grated coconut and lemon juice. Garnish with chopped coriander leaves. And that’s it!

Expert Tips

A few little secrets to make your chutney even better:

• Achieving the Perfect Texture: If you prefer a smoother chutney, you can pulse it a few times in a blender after cooking. But I like to keep it a little chunky!
• Balancing Spice Levels: Taste as you go! Add more green chili or red chili if you like it spicier, or a little more lemon juice for extra tang.
• Using the Right Kind of Oil: I usually use groundnut oil for an authentic flavor, but any neutral oil will work.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment (Mild to Extra Spicy): Reduce or omit the red chili for a milder chutney. For extra spice, add a pinch of cayenne pepper. My friend, Priya, loves adding a tiny bit of Kashmiri chili powder for color and a mild heat.
• Festival Adaptation: Serving During Diwali or Onam: This chutney is a popular accompaniment during festive occasions like Diwali and Onam. It adds a delightful spicy kick to the traditional feasts.

Serving Suggestions

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

• With idli and dosa – a classic combination!
• As a side dish with vada.
• Spread on sandwiches or wraps.
• Served with rice and a dollop of yogurt.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

What is the best way to store leftover peanut chutney?

Store it in an airtight container in the refrigerator. It might thicken slightly as it cools, so you can add a splash of water to loosen it up.

Can I make this chutney ahead of time?

Yes, absolutely! You can make it a day or two in advance. The flavors actually develop even more over time.

What if I don’t have fresh curry leaves?

Dried curry leaves can be used in a pinch, but the flavor won’t be quite as vibrant.

Can I use roasted peanuts instead of boiling them?

Yes, you can! Use about 1 cup of roasted peanuts and skip the boiling step. You might need to add a little water to the pan to help the spices blend.

Is it possible to adjust the tanginess of the chutney?

Definitely! Add more or less lemon juice to adjust the tanginess to your liking.