Peanut Chutney Recipe | How to make South Indian Peanut Chutney | Groundnut Chutney | मूंगफली की चटनी

Peanut Chutney or Groundnut Chutney is served with south indian dishes like Idli, Dosa, Uttapam and Paddu. This chutney is a good substitute to coconut chutney. Peanuts are very healthy and can lower the risk of some diseases.

Health Benefits of Peanuts: Rich with Protein, healthy fats and fiber. They also have B vitamins, magnesium, potassium and phosphorus.

You can remove the peanut skin but I usually don’t do it and you can also buy the roasted peanuts from the market to save some time. You can also add Coconut to this recipe; but I prefer to make it purely “Peanut chutney”. So let’s start and please follow step-by-step recipe to make delicious and mouth watering Peanut Chutney (मूंगफली की चटनी) at home:-

Ingredients

• ½ cup Peanuts / Groundnuts / मूंगफली
• 1 tbsp Oil
• ¼ tsp Asafoetida (Hing)
• 2 cloves Garlic – roughly chopped
• 1 small piece Ginger – roughly chopped (Optional)
• 2 Green Chili or Red Chili– Chopped
• ¼ tsp Mustard Seeds
• 1 tsp Urad Dal (Optional)
• 1 tbsp Tamarind Pulp
• 1 sprig of Curry Leaves (optional)
• Salt to taste

Instructions

• Add peanuts in a pan and roast them on medium flame until golden and aromatic. Transfer peanuts to a blender.
• In the same pan, heat oil on a medium flame. Now add mustard seeds and hing. When mustard seeds start cracking, add urad dal and fry them until golden brown.
• Now add chopped garlic, ginger, green or red chilies and fry them until color changes or the raw taste goes by.
• Add curry leaves, mix it and switch off the flame.
• When the tadka cools down, transfer it to the same blender with peanuts. Add salt and blend it to the consistency you like.
• Take out the mixture/chutney to a bowl, add tamarind pulp and mix.
• Serve Peanut chutney with Idli, Dosa, Uttapam or Paddu.

Tips/Notes

• Always make Peanut chutney fresh and finish it in 2-3 hours. If you’ll keep it for long hours, their taste starts diminish.
• If you want to remove peanuts skin, first roast them, cooled and then remove its skin by rolling them between your palms.