Peanut Onion Chutney
Main Ingredients
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Roast Peanuts
Heat 1 tablespoon of oil in a pan. Add 1 cup of peanuts and roast them well on low to medium flame until they turn golden brown and their skin starts to peel off. This should take about .
Transfer Peanuts
Once roasted, transfer the peanuts to a mixer jar.
Sauté Aromatics
In the same pan, add another 1 tablespoon of oil. Add ½ teaspoon of cumin seeds, 6 garlic pods, 1 sliced onion, 7 dry red chillies, a few curry leaves, and a small piece of tamarind (about half lemon-sized).
Cook Aromatics
all these ingredients on a low flame for until the onions are translucent and the spices are aromatic.
Combine Ingredients for Grinding
Transfer the ingredients from the pan into the mixer jar with the roasted peanuts.
Add Salt
Add 1 teaspoon of salt to the mixer jar.
Grind Chutney
Grind all the ingredients together into a smooth paste, adding water gradually as needed to achieve the desired consistency.
Prepare for Tempering
Transfer the blended chutney to a serving bowl.
Prepare Tempering
In the same pan, heat 1 tablespoon of oil. Add 4 crushed garlic pods, ½ teaspoon of cumin seeds, ½ teaspoon of mustard seeds, ½ teaspoon of chana dal, ½ teaspoon of urad dal, 1 dry red chilli, and a few curry leaves.
Sauté Tempering
the ingredients until the dals turn golden brown and the spices are fragrant.
Add Tempering to Chutney
Pour the hot over the prepared peanut onion chutney in the serving bowl. Mix gently before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Helpful Tips
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