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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.
Course Side Dish
Cuisine Indian, South Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 5 people
Calories 283kcal


  • 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.


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.


Calories: 283kcal | Carbohydrates: 28g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 27mg | Potassium: 870mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1837IU | Vitamin C: 292mg | Calcium: 81mg | Iron: 4mg