South Indian breakfasts are incomplete without chutneys. Freshly ground chutney with hot tempering adds a unique taste to Soft idlis , Crispy Dosas, Pongal, Pesarattu etc. I remember having hot breakfast every morning made by mom, I was brought up like that with hot hot foods always. Coming to the recipe, peanut chutney is my favorite chutney which I make often at home. Its very quick and easy to make.
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Spicy Peanut Chutney
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A quick South Indian chutney perfect for breakfast or as a vibrant condiment. The spicy peanut flavor is addictive!
Ingredients
- 1 cups (237 ml) Peanuts
- 7 Dry Red Chillies
- 1 Small Onion
- 1 Garlic clove
- Salt
- 2 tsp tamarind pulp
- 1-2 tsp oil
- 1 tsp Mustard seeds
- 0.5 tsp Cumin seeds
- 1 tsp Urad dal
- 2 Dry Red Chillies
- 5-6 Curry Leaves
- 1 tsp Oil
Instructions
- Add a cup of peanuts to a pan and fry until light brown. Set aside.
- Heat some oil in a pan. Fry the sliced onions, crushed red chilies, and sliced garlic cloves until brown. Set aside and let cool completely.
- Place all ingredients, tamarind pulp, fried peanuts, and salt in a blender. Pulse until a smooth paste forms, adding a little water as needed.
- Heat some oil in a pan. Add the tempering ingredients and fry for one minute in hot oil. Pour over the chutney and serve.
Notes
- Toasted peanuts add a deeper flavor; for a smoother chutney, use roasted peanuts from a store.
- Adjust the number of red chilies to control the spice level to your preference.
- Store chutney in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
Frequently Asked Questions
What type of peanuts should be used for this chutney?
Roasted peanuts give the chutney a deeper, nuttier base. If using raw peanuts, dry roast them in a pan until golden before grinding.
How fine should the peanuts be ground?
Grind them to a coarse texture rather than a smooth paste so the chutney has some body. A few pulses in a blender or food processor usually gets the right consistency. 
How long does spicy peanut chutney keep in the refrigerator?
Stored in a sealed container, it keeps for up to 4 to 5 days in the refrigerator. Stir it before serving as some separation can occur over time.
Simple but very tasty chutney recipe.
Thanks