Peanut chutney recipe is simple and will be a definite wonder for those who are trying the first time. Groundnut Chutney is quite popular & common in Andhra and South India. It is popularly called as kadalai chutney in Tamil Nadu and Palli chutney in Andhra.
What is Peanut Chutney?
Peanut Chutney is a creamy and flavorful side dish made by roasting and grinding peanuts with onions, garlic & chilli and then mixing it with tempered spices. Peanut Chutney Recipe is simple and will be a definite wonder for those who are trying the first time. Groundnut Chutney is quite popular & common in Andhra and South India. It is popularly called as kadalai chutney in Tamilnadu and Palli chutney in Andhra. Peanut Chutney is a definite try at home when you are tired of regular chutneys or when you want to treat the family with varieties! Peanut Chutney is usually made in slightly running consistency as its very creamy and is great with Idli, dosa, pongal, vada, oothapam, upma etc. The first time I tasted peanut chutney / groundnut chutney / verkadalai chutney was from a friend during our college days and from then I have been a fan of this creamy chutney. Piping hot soft idlis with any chutney is a staple at home. Today I served it with kadai oothapam. I have made this recipe tons of times and every time I did not have any leftover of groundnut chutney for later meal. Mittu and Gugu savor it a lot and dip it generously with idli & dosa. People who like peanuts & peanut butter will surely relish this peanut chutney! Peeling peanuts is not a hard job when it is dry roasted for 5 minutes and crushed between palms. A shortcut is to buy roasted & peeled groundnuts from store! – The recipe then turns super quick, instant and save the time for family!
Video
Classic Peanut Chutney Video
Tomato Peanut Chutney Video
Peanut Chutney 2 ways
Classic peanut chutney – A simple version using peanuts as main ingredient along with onion, garlic and a basic tempering. Tomato peanut chutney – This version uses tomatoes along with peanuts which gives it a vibrant orange shade and tangy taste to the chutney.
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Peanut Chutney Ingredients
Peanuts – When you are buying skinned fresh peanuts from store roast them well until crisp only then peeling skin would be easy. Allow some time for the roasted peanuts to cool for crushing, else, it may burn your palms. If you are buying peeled, roasted peanuts then slightly roast it and follow the rest of the recipe. Onion, Garlic – Onion and garlic is added for taste and flavor. Red chilies – Red chilies is added to add spice to the chutney. Tempering – A simple tempering is made using oil, mustard seeds, urad dal, hing and curry leaves. Tamarind – Tamarind is added to balance the flavor.
How to make Peanut Chutney Step by Step
1.First add 1/2 cup peanuts and dry roast it. I had de-skinned peanuts so used it as such. If you have peanuts with skin then roast until crisp and remove skin. 2.Roast until golden as shown. Brown spots here and there is enough. 3.Transfer to a plate and set aside to cool. 4.Now add 1 teaspoon of oil then add around 15 small onion, 2 red chilies and 2 garlic. 5.Saute until golden as shown below. 6.Add 1 teaspoon tamarind and saute for a minute then switch off. 7.Transfer to a plate and set aside. 8.Cool down completely then transfer to a mixer along with salt and little say 1/4 cup water. You can add more water later. 9.Grind it smooth and creamy. 10.Transfer to a bowl, add water and adjust consistency. 11.It should be slightly thin so add water accordingly. 12.To make the tempering : Heat 2 teaspoon oil then add 1 teaspoon mustard seeds let it crackle then add 1 teaspoon urad dal let it become golden then add few curry leaves and a pinch hing. Swirl and switch off. 13.Transfer the tempering to chutney. 14.Mix well. 15.Peanut Chutney is ready. Serve with idli, dosa, oothapam etc
Tomato Peanut Chutney
Tomato Peanut Chutney a great side dish for idli, dosa, paniyaram, chapathi, oothapam, adai etc.This chutney goes very well with any type of main course.
How to make Tomato Peanut Chutney Step by Step
1.First to begin with dry roast 1/4 cup peanuts and 3 dry red chilies in low flame. Dry roast until golden brown. Transfer to a plate, set aside. 2.Heat oil in a pan – add 2 garlic, 5 small onion – saute for a minute. 4.After that add 2 small tomatoes. 5.Saute until mushy, it takes 3-5 minutes. 6.Now add 1 teaspoon tamarind, then already roasted peanuts, dry red chilies. Give a quick saute and Switch off. 7.Remove from flame and cool down completely. Next transfer it to a mixer jar. Add required salt. 8.Add little water and grind it to a fine paste. 9.Finally for the tempering : Heat 2 teaspoon oil in a pan – add 1/2 teaspoon mustard seeds let it splutter, then add 1/4 teaspoon urad dal, few curry leaves and a pinch of hing. Let it splutter. 10.Add this tempering to the chutney. 11.Mix it well and adjust consistency if needed. Serve with idli / dosa.
Expert Tips
You can skip garlic if you want but if you are a garlic lover like us do add it. Adding tamarind gives a slightly tangy taste to the chutney as peanuts gives a sweet taste. Also adding 2 red chilies is apt to compensate for the sweetness. Add more if you like spicy chutney may be you can add 3 to 4 red chilies. I have seen some not removing skin too, its purely our preference. But I feel a slight bitter taste so always remove the skin.
Variations
Make peanut chutney skipping the tempering part. Add equal amounts of coconut with peanut to make a coconut peanut chutney. Make it as an instant version by getting store bought peeled & roasted groundnuts. Add tomato with onion if you like saucy taste. Add teaspoon of lemon juice for more tangy chutney. You can even saute 1/2 teaspoon each of chana dal and urad dal while sauteing onion, garlic.
Storage Suggestions
Peanut chutney can be packed for lunch box, travel / journeys as it holds well for a day. If you have leftover, you can use it for the next by refrigerating it.
1.Is Peanut Chutney healthy?
It’s a myth that peanuts are unhealthy. Peanuts are healthy as they contain good fats which help lower cholesterol levels, heart friendly, controls sugar levels. The issue with peanuts is stopping with few of it – so make moderated use of it by making chutney & enjoy it with tiffin dishes.
2.Why does my Peanut Chutney taste slightly bitter?
Following are the reasons :
Over roasted peanuts Peanuts with skin Peanuts re not fresh
3.Why should the peanuts be peeled for Peanut Chutney?
Peanuts skin if not peeled in the making of Peanut Chutney will add a slight noticeable bitterness to the chutney. I recommend peeling of the peanuts skin to get a tasty & buttery chutney that the entire family will enjoy. If you have any more questions about this Peanut Chutney do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Peanut Chutney? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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