Easy Yummy Peanut Chutney | Quick & Simple Peanut / Groundnut Chutney

An Easy, Quick & Simple side dish to prepare for Dosa (rice crepes), Idli (steamed rice cakes), Rice Roti etc. Peanut / Groundnut Chutney (spicey), a favourite dish in my family. It is prepared in many homes in India. I am sharing with you a recipe that my grandmom used to prepare. It is so easy to prepare & so yummy you will enjoy every bite.

Peanuts are dry roasted & then ground with dry red chillies, salt, tamarind for tanginess & coconut for depth, body & flavour. Once they are ground to a slightly coarse paste they are then seasoned with oil, mustard, cumin seeds, curry leaves to make it more flavourful & then served.

Please do give it a try, you will enjoy every bite & it is very addictive. You can prepare it ahead & store it in the refrigerator, they last 3-4 days.

You can also watch my video on YouTube

Ingredients:

  • 1 Cup – Peanuts / Groundnuts (no need to remove the outer layer (skin) of the peanuts as it has health benefits & it will be ground so you will not know the difference)
  • 3 – Dry Red Chillies / Guntur Chillies (this quantity gives less heat, for more heat add 1-2 more)
  • Salt as required
  • ½ Cup – Grated Coconut
  • 1 ½ inch – Tamarind (soaked in water for 10 minutes, instead you can use 2 tsp pulp too)
  • Water as required (to grind/blend & to think the chutney)

Ingredients to Season the Chutney:

  • 2 Tsp – Oil
  • ½ tsp – Mustard seeds, Jeera/Cumin seeds
  • 5-7 – Curry Leaves

Method:

  • Heat a wok/kadai/pan (please heat on low/medium low).
  • Add peanuts & dry fry until they get roasted well.
  • Add dry red chillies & fry until it gets hot & then turn off heat.
  • Transfer it into a mixy/blender jar & let it cool.
  • Once it has cooled down add salt, tamarind, grated coconut.
  • Add ½ cup water & grind.
  • Half way through open jar & add ¼ – ½ cup water, cover & grind.
  • We grind to a slightly coarse texture as it tastes good & gives good body to the chutney.
  • Now we season the chutney, heat a small pan.
  • Add oil, once the oil heats add mustard seeds, jeera/cumin seeds.
  • Once the mustard splutters add curry leaves sauté for 3-4 seconds.
  • Remove from heat & add it to the chutney & mix well.
  • Ready to Serve.

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