Peanut Chutney

Peanut Chutney /  Groundnut Chutney is a lip-smacking and delicious side dish. It is mainly an accompaniment and served as a side for Idli, Dosa, Uttapam, Cheela, etc.

Chutneys are mainly originated from South India where they consume different varieties of chutneys on a daily basis with their meals. The smooth texture of the chutney along with the crunch from the Tadka is what makes this chutney so tasty.

Peanut Chutney is a very versatile chutney and can be prepared in a few ways with just the simple ingredients available in our kitchen pantry.

For more Peanut Recipes check these:
Peanut Sundal
4 Ingredients Peanut Butter Energy Bars
Farali Peanut Curd Raita

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

Here are a few combinations with which you can prepare this groundnut chutney at home:

  1. A simple version is using only peanuts, green chilies, and coriander.
  2. Tadka makes this chutney a very interesting one, however, if you wish you can skip the Tadka and make this with only peanuts, tomato, and onions, and for spices, you can add Kashmiri red chili powder.
  3. Also, consider making this chutney with fresh coconut as this will give an authentic taste and will pair so well with idli and dosa.
Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

Peanut Chutney

Hetal Kamdar
Peanut Chutney /  Groundnut Chutney is a lip-smacking and delicious side dish. It is mainly an accompaniment and served as a side for Idli, Dosa, Uttapam, Cheela, etc.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Chutney, Side Dish
Cuisine Indian
Servings 6
Calories 221 kcal

Ingredients
  

  • 1 cup Peanuts
  • 1 Onion
  • 3-4 Garlic
  • 1 Tomato
  • 2 Kashmiri Red chilies
  • 1 tsp Tamarind pulp
  • 1 tsp Jaggery
  • Salt as per taste
  • 1 tbsp Mustard Oil
  • For Tempering / Tadka
  • 1 tbsp Mustard Oil
  • 1 tsp Urad Dal
  • 2 tsp Mustard Seeds
  • 5-6 Curry leaves

Instructions
 

  • Firstly, take 2 Kashmiri chilies, cut them from the top, remove maximum seeds from them and soak it in water for 10 minutes.
  • Now chop onion and tomato into small chunks and keep them ready.
  • Heat mustard oil in a pan and add peanuts and fry them till they turn brown for 2 minutes. Remove them on a plate and keep them aside.
  • Heat oil in the same pan and add onion and tomato chunks, garlic, soaked red Kashmiri chilies, and saute for 2-3 minutes.
  • Now add Tamarind paste, jaggery piece, salt, mix everything well, and cook for another 1 minute.
  • Add roasted peanuts that we had fried earlier and mix everything well and cook for 1 minute. Switch off the flame and let it cool for 5 minutes.
  • Transfer all the ingredients into the grinder and make it into a smooth paste, add little water for a smooth paste. Finally, remove the peanut chutney into a bowl.
  • For Tempering / Tadka
  • Heat oil in a small pan, once the oil is hot add urad dal, once it turns brown, add mustard seeds, once they crackle add curry leaves.
  • finally, switch off the flame and pour this Tadka/ tempering on peanut chutney and serve.

Nutrition

Calories: 221kcalCarbohydrates: 11gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 10mgPotassium: 336mgFiber: 4gSugar: 4gVitamin A: 346IUVitamin C: 43mgCalcium: 46mgIron: 1mg
Keyword Chutney Recipe, Groundnut Chutney, Peanut Chutney, South Indian Recipes
Tried this recipe?Let us know how it was!

Step-by-Step Recipe of Peanut Chutney

1. Firstly, take 2 Kashmiri chilies, cut them from the top, remove maximum seeds from them and soak it in water for 10 minutes.

2. Now chop onion and tomato into small chunks and keep them ready.

3. Heat mustard oil in a pan and add peanuts and fry them till they turn brown for 2 minutes. Remove them on a plate and keep them aside.

Fried peanuts

4. Heat oil in the same pan and add onion and tomato chunks, garlic, soaked red Kashmiri chilies, and saute for 2-3 minutes.

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

5. Now add Tamarind paste, jaggery piece, salt, mix everything well, and cook for another 1 minute.

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

6. Add roasted peanuts that we had fried earlier and mix everything well and cook for 1 minute. Switch off the flame and let it cool for 5 minutes.

peanut chutney

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

7. Transfer all the ingredients into the grinder and make it into a smooth paste, add little water for a smooth paste. Finally, remove the peanut chutney into a bowl.

For Tempering / Tadka

7. Heat oil in a small pan, once the oil is hot add urad dal, once it turns brown, add mustard seeds, once they crackle add curry leaves.

tadka for peanut chutney

8. Finally, switch off the flame and pour this Tadka/ tempering on peanut chutney and serve.

Peanut Chutney, Groundnut Chutney Recipe, Andhra style Peanut chutney

Recipe Notes:

  • I have used Mustard Oil in this recipe, however, you can also use Sunflower oil, peanut oil, or any other cooking oil.
  • If you do not have Kashmiri red chilies, you can use red chili powder that is always available in our kitchen Masala Dabba
  • Tempering or Tadka gives a nice taste and texture to this peanut, however, if you do not wish to you can skip this step.
  • Instead of tamarind, you can also use lemon juice for this recipe.

Storing Suggestions:

Peanut Chutney will stay for at least a week in the refrigerator. I usually keep them in a glass jar and it stays fresh for easily a week. You can add a little water every time before using it as the chutney may become thick.

Moreover, you can also freeze it for 2 months in the refrigerator and use it as and when required. A tip here is to make this chutney in double the quantity and store them in small containers required for 1-time use and freeze it. That way you remove only the required amount of chutney from the freezer that will serve the purpose. Store this peanut chutney in air-tight and freezer-safe containers so that the chutney doesn’t spoil.

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Meet Hetal

Hi! I'm Hetal, Blogger and Content Creator at HetalKamdar.com. Since 2015, I have been publishing my tried and tested recipes here. Travel, Lifestyle and Parenting are also the other genres of my blogging.
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