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Peanut Chutney

A flavorful and protein-packed peanut chutney perfect for pairing with idli, dosas, or as a dip.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: Indian
Calories: 200
Ingredients Method Notes

Ingredients
  

Chutney Base Ingredients
  • 1 tablespoon Vegetable Oil For roasting peanuts and enhancing flavor.
  • 1 cup Peanuts The base ingredient, packed with protein and healthy fats.
  • 1.5 tablespoons Urad Dal Adds a lovely texture and nuttiness.
  • 4 pieces Green Chilies (chopped) Gives the chutney its spicy kick; adjust to taste.
  • 6-7 cloves Garlic Brings warmth and depth of flavor.
  • 1 medium Onion (sliced) Adds sweetness when sautéed.
  • 1 medium Tomato (cubed) For a fresh, tangy element.
  • 3 tablespoons Tamarind Pulp Essential for a balance of acidity.
  • to taste Salt Enhances all flavors.
Tempering Ingredients
  • 2 tablespoons Vegetable Oil For tempering.
  • 1 teaspoon Mustard Seeds Adds a nice crunch when tempered.
  • 1 sprig Curry Leaves For aromatic depth.
  • 2-3 pieces Dry Red Chillies Adds flavor complexity.
  • 0.25 teaspoon Hing Provides a unique umami flavor.

Method
 

Preparation
  1. Heat 1 tablespoon of vegetable oil in a pan over medium heat.
  2. Add peanuts to the pan and roast them until slightly brown, about 5-7 minutes.
  3. Once roasted, remove peanuts onto a plate and let them cool.
  4. In the same pan, sauté urad dal, chopped green chilies, garlic cloves, and sliced onion for 2-3 minutes.
  5. Incorporate the cubed tomato and continue to fry for another 2-3 minutes until the tomato softens.
  6. Transfer the sautéed mixture to the cooling plate, allowing it to cool completely.
  7. In a mixer, combine the cooled roasted ingredients with tamarind pulp, salt, and some water, blending until smooth.
Tempering
  1. Transfer the blended chutney into a bowl.
  2. In the same pan, heat the remaining 2 tablespoons of vegetable oil.
  3. Add mustard seeds and let them splutter.
  4. Add curry leaves, dry red chilies, and hing, sautéing for a few seconds.
  5. Pour this tadka over the chutney for additional flavor.

Notes

Serve with idli, dosa, or plain rice. Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to three months.