• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Greenbowl2soul
  • Home
  • Recipes
    • Breakfast
    • Drinks
    • Snacks
    • Side dishes
    • Salads
    • Soups
    • Main course
    • Sweet Treats
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact Us
×

Home » Side dishes

Peanut Chutney

Published: Jan 23, 2020 · Modified: Mar 22, 2021 by Vandana Chauhan. This post may contain affiliate links.

71 shares
  • Share
  • Tweet
Jump to Recipe - Print Recipe

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.

Peanut chutney tempered with dry red chilies, mustard seeds, and curry leaves served in a bowl

This post contains affiliate links. Please read my full disclosure here. As an Amazon associate, I earn from qualifying purchases without any extra cost to you.

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.

Jump to:
  • How to serve?
  • How to store?
  • More easy South Indian recipes
  • Step by step photo instructions
  • Recipe

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:

  1. Lemon rice
  2. Curd rice
  3. Uttapam
  4. Sambhar
  5. Idli Podi
  6. Cabbage Poriyal
  7. Beetroot Poriyal
  8. Kerala style pepper mushrooms

Step by step photo instructions

Step by step process of making peanut chutney
Peanut chutney tempered with dry red chilies, mustard seeds, and curry leaves served in a bowl

If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.

Recipe

Peanut chutney tempered with dry red chilies, mustard seeds, and curry leaves served in a bowl

Peanut Chutney

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 together and then flavoring it with South Indian spices.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 577kcal
Author: Vandana Chauhan

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.

Notes

The sourness of different brands of tamarind paste may vary. You can also use home made tamarind paste too, the sourness of which will also be different from the store brought. So adjust the quantity of tamarind paste accordingly.

Nutrition

Calories: 577kcal | Carbohydrates: 34g | Protein: 21g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Trans Fat: 1g | Sodium: 18mg | Potassium: 691mg | Fiber: 10g | Sugar: 9g | Vitamin A: 552IU | Vitamin C: 126mg | Calcium: 107mg | Iron: 3mg
Tried this recipe?Tag me on instagram #greenbowl2soul
« Coriander Tomato Chutney Recipe
Beet Salad with Feta »

Reader Interactions

Comments

  1. Mr a roche

    January 26, 2020 at 3:37 pm

    Looks great. Maybe a silly question but is the chana dal cooked?

    Reply
    • Vandana Chauhan

      January 26, 2020 at 4:02 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • Vandana Chauhan profile picture

Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

More about me →

Popular recipes

  • Mixed bean salad balela (Middle Eastern style)
  • Easy Chili Garlic Noodles
  • Vegan savoury muffins with tomato, corn, and caramelized onion
  • Veg Chow Mein
  • Greek black eyed pea salad
  • Vegan Kung Pao Noodles with Charred Broccoli

Footer

↑ back to top

About

  • Privacy Policy
  • About

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 Greenbowl2soul

71 shares
Scroll Up