Name: Peanut Chutney – Indian Style
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Peanut; 4 each Dry red chili; 1 small lime-sized piece Tamarind; 1 clove Garlic; 1 teaspoon Salt; 0.5 cup Water; 1 tablespoon Oil; 1 teaspoon Mustard seeds; Few Curry leaves

Ready in

20 mins

Cuisine

Indian · South Indian

Prep Time

5 min

Cook Time

10 min

Serving

4 People

Calories / Serving

~220 kcal

Recipe by JOE'S MOSES KITCHEN on YouTube

Recipe Summary

This video demonstrates how to make a simple, mild, creamy, and nut-based peanut chutney. Originating from the Indian subcontinent, this versatile side dish can be enjoyed with various snack and breakfast foods like dosas and idlis.

Adjust servings

Tap an ingredient to mark it ready0 of 9 ready

All Ingredients - Main Ingredients

Peanut 1 cup
Dry red chili 4 each
Tamarind 1 small lime-sized piece
Garlic 1 clove
Salt 1 teaspoon
Water 0.5 cup

All Ingredients - For Tempering

Oil 1 tablespoon
Mustard seeds 1 teaspoon
Curry leaves Few

Tools You'll Need

Pot
Pan
Blender
Bowl

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

⚠ Contains Allergens

Peanuts

Step-by-Step Instructions

Step 1: Roast Peanuts

Place a pot on medium heat. Add 1 cup of peanuts to the pot and stir continuously until lightly roasted and fragrant.

Step 2: Cool Peanuts

Transfer the roasted peanuts to a blender jar and allow them to cool down.

Step 3: Dry Roast Red Chilies

In the same pot, add 4 dry red chilies and dry roast them until slightly darkened and fragrant.

Step 4: Combine Ingredients for Blending

Add the roasted dry red chilies to the blender jar with the cooled peanuts. Then, add a small lime-sized piece of tamarind, 1 clove of garlic, and 1 teaspoon of salt to the blender.

Step 5: Blend into Coarse Paste

Blend the ingredients into a coarse paste.

Step 6: Blend into Fine Paste

Add 0.5 cup of water to the blender and blend again until a fine, smooth paste is formed. Pour the chutney into a serving bowl.

Step 7: Prepare Tempering - Oil and Mustard Seeds

For tempering, heat 1 tablespoon of oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds to the hot oil and let them crackle.

Step 8: Add Curry Leaves to Tempering

Add a few curry leaves to the pan and let them sizzle for a few seconds.

Step 9: Add Tempering to Chutney

Pour the hot tempering over the prepared peanut chutney in the serving bowl.

Step 10: Mix and Serve

Mix the tempering well into the chutney before serving.

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