I’m excited to introduce this simple recipe for Peanut or Groundnut chutney, which is a must have along with any South Indian breakfast delicacy. It’s the our most favourite chutney and I make it often at home. I love its well-blended and creamy texture.
Peanut or Groundnut chutney is such a breeze to prepare, which requires only a very few ingredients and can be whipped up in just a few minutes. It is an excellent accompaniment for idli, dosa, pongal, paniyaram, upma etc. It is complemented further when served in combination with sambar and onion chutney or tomato chutney.
Off to the recipe for Peanut or Groundnut chutney!!
Step-by-Step process in making Peanut or Groundnut chutney:
- Take a small pan and sauté green chillies for a minute, keep them aside and grab rest of the ingredients.
- Grind together roasted peanuts, fried green chillies, desiccated coconut, garlic pods, cumin seeds and tamarind together without adding water. Once these are powdered well, add salt and water and pulse it for a few seconds more to a smooth paste.
- Heat a small skillet with oil over medium heat and season with mustard seeds, cumin seeds and dry chilli. Once they splutter add a pinch of asafoetida and curry leaves. Turn off the heat and pour the tempering over the peanut chutney transferred to a bowl.
Peanut chutney is ready to be served with idli, dosa, pongal etc. I usually pair it with onion chutney or tomato chutney and sambar, if available.
A Quick Summary:
Peanut and Coconut chutney
- 1 cup of roasted peanuts
- 3 to 4 green chillies sautéed in a few drops of oil for a minute
- 2 Tablespoons of desiccated coconut
- Cranberry size tamarind
- 2 garlic pods
- 1 teaspoon cumin seeds
- Required salt
- For the seasoning:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 dry red chilli
- A pinch of asafetida
- Few curry leaves
- Grind together roasted peanuts, fried green chillies, desiccated coconut, garlic pods, cumin seeds and tamarind to a smooth paste. Transfer to a bowl.
- Heat a small skillet with oil over medium heat and season with mustard seeds, cumin seeds and dry chilli. Once they splutter add a pinch of asafoetida and curry leaves. Turn off the heat and pour the seasoning over the peanut chutney.
- Peanut chutney is ready to be served with idli, dosa, pongal etc.It can also be paired with sambar and onion chutney or tomato chutney and served.
2. Adjust spice levels with chillies and tanginess with amount of tamarind to suite your taste.
3. You can skip using coconut and prepare only with peanuts which gives a different taste.
Happy Cooking 🙂
what brand of the wet grinder was used for making chutney
It is Panasonic 🙂
lovely! should try this version soon:)
Try and let me know anu:)
Favorite chuntney ,well presented.
My favourite too!! Thanks!!
Nice earthy chutney