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.
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
- Idli Podi
- Cabbage Poriyal
- Beetroot Poriyal
- Kerala style pepper mushrooms
Step by step photo instructions
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- 1 cup raw peanuts
- 1.5 tbsp raw chana dal split Bengal gram
- 3-4 cloves garlic
- 5 curry leaves
- 1.5 tbsp tamarind paste
- 1 teaspoon cumin seeds
- 1/8 teaspoon asafoetida gluten free
- 1/2 teaspoon mustard seeds
- 2+1 whole dried red chilies
- 1/2 cup water adjust to get the desired consistency
- Salt as per taste
- 1 teaspoon any cooking oil of your choice
- In a pan dry roast 2 whole red chilies, cumin seeds, garlic, chana dal, and peanuts for 3-4 minutes. Let them reach room temperature and then put in a grinder. Add tamarind paste, water, and salt. Grind to make a paste and take out in a bowl. Check and adjust the seasoning
- Heat oil in a small pan. Break one dry 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.
- Serve with any South Indian breakfast or snack like Uttapam, Idli, Vada, dosa or spread on your crispy toast.