Peanut Chutney or Groundnut Chutney is a very tasty vegan and gluten-free recipe from South India. This chutney is made by grinding roasted peanuts, garlic, some lentils, and tamarind and then flavored with south Indian spices.
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A few days ago I posted the recipe of Coriander Tomato Chutney which is my favorite chutney recipe from North India. Today, I am sharing my favorite chutney recipe from South India – Peanut Chutney also called Moongphali ki chutney in Hindi. Another South Indian chutney that I like a lot is Coconut Chutney.
This groundnut chutney is vegan and gluten-free. However, just make sure that gluten-free asafoetida is used in the recipe. Though asafoetida is naturally gluten-free, some brands add flour to it.
Peanut chutney is made both with and without coconut. I prefer eating peanut chutney without coconut but if you want to make it with coconut just follow the recipe which I have shared and add around 4 tablespoons of freshly grated coconut to it while grinding the peanuts.
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How to serve?
Peanut Chutney can be served with almost every South India breakfast or snack like Idli, dosa, uttapam, vada.
You can also spread it like peanut butter on a crisp toast.
How to store?
Since peanut has natural oil in it which comes out when you grind it, you can easily store peanut chutney in an airtight container and then put it in the fridge. It will be fine for 5-6 days.
You can also freeze it in an ice tray and store in the freezer for around 4 months. To store it for an even longer time, make it without garlic and don’t temper before freezing. When you want to use it, take out the frozen chutney, thaw it and then grind with some garlic. Temper with spices to get the fresh flavors.
More easy South Indian recipes
I love South Indian food. It’s generally very light, nutritious, easy to make and full of flavors. If you also like South Indian food then don’t miss to check out the following easy South Indian recipes for beginners:
- Lemon rice
- Curd rice
- Uttapam
- Sambhar
- Idli Podi
- Cabbage Poriyal
- Beetroot Poriyal
- Kerala style pepper mushrooms
Step by step photo instructions
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Recipe
Peanut Chutney
Equipment
- 1 Chutney grinder/ food processor
- 1 Cooking pot
Ingredients
- 1 cup raw peanuts
- 1.5 tablespoons raw chana dal split Bengal gram
- 3-4 cloves garlic
- 1 tablespoon tamarind paste
- 6-7 curry leaves
- 2 whole dried red chilies
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafoetida gluten free
- 1 cup water adjust to get the desired consistency
- Salt to taste
- 2 (1+1) teaspoona any cooking oil of your choice
Instructions
- Heat oil in a cooking pot. Break 1 dried red chili into smaller pieces and add to the oil. Add cumin seeds, garlic, chana dal, and peanuts. Saute for 4-5 minutes and then switch off the stove.
- Once the peanuts and spices reach room temperature, put them in a chutney grinder or food processor. Add tamarind paste, water, and salt. Grind to make a paste.
- Take out the chutney in a bowl. Check and adjust the seasoning
- Heat around 1 teaspoon of oil in a small pan. Break another dried red chili into 2-3 pieces and add to the pan along with mustard seeds. Saute for a few seconds and then add asafoetida and curry leaves. Saute for another few seconds. Pour it over the chutney, and mix.
Looks great. Maybe a silly question but is the chana dal cooked?
Thank you. There is nothing silly about your question. You need to roast the raw chana dal with peanuts and other ingredients before grinding. I will make the changes in the instructions so that others don't get confused.