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

Peanut Chutney

Peanut chutney or Groundnut chutney is a very tasty creamy South India-style chutney that goes well with a lot of South Indian dishes like idli, dosa, or vada. Also known as palli chutney or moongphali ki chutney, it's made by grinding roasted peanuts, garlic, red chilies, some lentils, and tamarind, the chutney is then tempered with south Indian spices.
Course Side Dish
Cuisine Indian, South Indian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 745kcal


  • 1 Chutney grinder/ food processor
  • 1 Cooking pot


  • ½ cup raw peanuts
  • 1 small red onion roughly chopped
  • 2-3 cloves garlic roughly chopped, adjust to taste
  • 1 inch piece of tamarind
  • 1 dried whole red chili adjust to taste
  • ½ teaspoon cumin seeds
  • teaspoon asafoetida (hing)
  • Salt to taste
  • 1 teaspoon any neutral-flavored cooking oil
  • 1 cup water adjust to get the desired consistency

Ingredients for tempering

  • 1-2 dried whole red chilies
  • 1 teaspoon urad dal
  • ½ teaspoon black mustard seeds
  • 6-7 curry leaves
  • 1 tablespoon any neutral-flavored cooking oil


  • Heat around 1 teaspoon of oil in a pan. Add peanuts and roast for 4-5 minutes or until they change the color and become fragrant. Transfer the roasted peanuts to a bowl.
  • In the same pan, put some roughly chopped onion and garlic. Saute for a few minutes or until they start turning brown.
  • Add dried red chilies and cumin seeds. Saute for 2-3 minutes or until the spices become fragrant.
  • Add tamarind piece and saute for a minute.
  • Next, add asafoetida and saute for a few seconds.
  • Finally add salt, mix, and switch off the stove.
  • Allow the mixture to reach room temperature.
  • Transfer to a grinding jar. Add around ¾ cup of water and make a paste. Add more water if the chutney is still thick and pulse again. Check and adjust the seasoning.
  • Transfer the chutney to a serving bowl.
  • Heat oil in a pan. Break dried red chilies into smaller pieces and add to the oil along with urad dal and mustard seeds. Saute until the urad dal starts turning brown.
  • Add curry leaves and saute for about a minute.
  • Pour this mixture over the chutney. Your peanut chutney is ready to be served.



  • Don't leave the peanuts unattended, if they get over-roasted the chutney will turn bitter.
  • Make sure that the tamarind that you are using is seedless otherwise the seed may damage your food processor.
  • Tamarind paste can also be used in this recipe.
  • Allow the mixture to reach room temperature before grinding.
  • Don't add all the water in one go. Start with around ¾ cup of water. If the chutney is still too thick add more water and blend again.
  • If you are on a gluten-free diet, make sure the asafoetida you are using is gluten-free too. Some brands add flour to it while processing.
  • More, easy recipe tips and tricks are given within the post above. Please follow them to make this recipe.


Calories: 745kcal | Carbohydrates: 46g | Protein: 25g | Fat: 57g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Sodium: 52mg | Potassium: 1164mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1573IU | Vitamin C: 326mg | Calcium: 176mg | Iron: 5mg