Best Peanut Chutney – With Tamarind

Peanut chutney is a delicious and versatile South Indian condiment that can be paired with various dishes like dosa, idli, and vada. It’s DELICIOUS, nutty, spicy, and tangy. This chutney is simple to make and requires minimal ingredients, making it a great addition to any meal.

Peanut Chutney’s background:

Peanut chutney is a condiment commonly used in South Indian cuisine. It is made with roasted peanuts, onion, garlic, dry red chilies, tamarind, cumin seeds, urad dal, red chili powder, and salt. The ingredients are blended together to create a coarse paste-like consistency.

This chutney is typically served as an accompaniment to a variety of South Indian dishes, such as dosa, idli, and vada. It can also be used as a spread for sandwiches or as a dip for vegetables.

How to make Peanut Chutney?

To make this peanut chutney, you will need raw peanuts, onion, garlic, dry red chillies, tamarind, cumin seeds, urad dal, red chilli powder, and salt. For the tempering, you will need oil, mustard seeds, urad dal, fresh curry leaves, asafoetida, and dry red chillies.

To start, soak the tamarind in hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water. Dry roast the peanuts until they turn brown, being careful not to burn them. Once the peanuts have cooled, add them to a high-speed blender with the spiced onion tamarind mix and blend until coarsely smooth. Finally, add the tempering to the chutney and mix well.

This peanut chutney is not only delicious but also nutritious. Peanuts are an excellent source of protein, fiber, and healthy fats, while tamarind is rich in antioxidants and has anti-inflammatory properties.

To serve, pair this chutney with your favorite South Indian dishes like dosa, idli, or vada. It also makes a great accompaniment to sandwiches, wraps, and even salads.

Other chutneys and dips from the blog:

1. Beetroot Coconut Chutney
2. Tamarind Chutney
3. Vegan Raita
4. Mint Corriander Chutney
5. Spicy Red Kaara Chutney
6. Coconut Chutney

Peanut Chutney

Peanut chutney, South Indian condiment made with peanuts, spices, and tamarind. The chutney has a nutty, spicy, and tangy flavor profile that complements the blandness of the breakfast items it is paired with.

5 from 5 votes

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Course Dips

Cuisine Indian, South Indian

Servings 6

Ingredients

  

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• 1 cup Raw peanuts 150g
• 1 medium-sized onion roughly chopped
• 2-3 tablespoons oil
• 4 dry red chilies
• 3-4 cloves garlic
• 1- inch tamarind
• 1/2 teaspoon cumin seeds/jeera
• 1 teaspoon urad daal
• 1/2 teaspoon red chili powder
• Salt to taste

For tempering/tadka:

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon urad daal
• 6-8 fresh curry leaves
• 1 pinch asafoetida/hing
• 1-2 dry red chilies

Instructions

 

• Soak the tamarind in 1/2 cup of hot water for at least 15 minutes. Then remove the seeds and squeeze the pulp into the water.
• Dry roast the peanuts in a shallow skillet on medium heat until they turn brown, about 4-5 minutes. Be careful not to burn the peanuts.
• Transfer the peanuts to a bowl and let them cool down.
• In the same pan, take some oil and heat it on medium flame. Add cumin seeds and urad daal to this pan, stir and let it sizzle.
• Once they change colour, add onions and garlic cloves and cook until the onions turn translucent.
• Then add red chilies, red chili powder to this mix and stir well for a couple of minutes.
• Next, add the tamarind water and bring it to a boil and simmer for a few minutes.
• After 2-3 minutes, switch off the heat and let it cool down too.
• Once everything is cooled down, add the spiced onion tamarind mix to a high-speed blender with the roasted peanuts.
• Blend until coarsely smooth and transfer to a bowl.

For tempering/tadka:

• Heat oil in a small pan.
• On medium heat add mustard seeds and urad daal, and let the seeds pop for a few seconds.
• Then add curry leaves, asafoetida/hing, and red chilies.
• Once the curry leaves look crispy and the red chilies have changed color slightly, pour them immediately into the chutney.
• Mix well and serve with Idli or Dosa.
• Note: You can adjust the consistency of the chutney by adding water while blending.

Keyword Peanut Chutney

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