Peanut Chutney Recipe in Under 30 Minutes | Best Side Dish for Idli & Dosa | Easy Chutney Recipe

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide a similar crunch and flavor.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat without adding calories.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity.

Roast 1 large cup of peanuts until the skin turns a nice dark brown color.

If short on time, you can use roasted peanuts.

Once the peanuts are roasted, turn off the stove and allow them to cool completely.

Remove the skin from the cooled peanuts by gently crushing them with your hands.

In a pan, add 2-3 teaspoons of oil and sauté 1 large chopped onion until translucent.

Add a few cloves of garlic and 8 red chilies, adjusting the number of chilies for desired spiciness.

Add a few bits of tamarind and sauté all ingredients for a few minutes.

Remove the sautéed ingredients from the pan and let them cool completely.

Transfer the roasted peanuts and sautéed onion mixture to a mixer jar.

Add 1 teaspoon of rock salt and grind without adding any water initially.

Add a little water and grind to achieve a fine chutney consistency, adjusting water as needed.

In a tempering pan, heat a little oil and add urad dal, mustard seeds, cumin seeds, a few red chilies, and a little hing.

Turn off the stove and add a few curry leaves to the tempering mixture.

Combine the tempering with the chutney and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens