Quick & Creamy Peanut Chutney Veg
Whip up this delicious, creamy Peanut Chutney in under 30 minutes! This easy recipe uses roasted peanuts, tangy tamarind, and aromatic spices to create a flavorful side dish that pairs perfectly with hot idli and dosa. Because it is made without coconut, it stays fresh in the refrigerator for up to 3 days, making it a convenient option for quick breakfasts. Follow this simple method to enjoy a protein-packed, restaurant-style chutney right in your own kitchen!
Ingredients
Main Chutney:
1 cup Peanuts
2 tsp Oil
1 large Onion (chopped)
A few cloves Garlic
8 nos. Red Chilli
A few bits Tamarind
1 tsp Rock Salt
as needed Water
Tempering:
Oil : A little (for the tempering pan)
A little Black Gram (Urad Dal)
A few Mustard Seeds
A few Cumin Seeds
A few Red Chilli
A little bits Asafoetida Powder (Hing)
A few Curry Leaves
Instructions
Step 1— Roast the Peanuts
1
Place the peanuts in a pan over medium-low heat.
2
Dry roast them until the skins turn a deep, dark brown color.
3
Remove from heat and let them cool completely.
4
Once cooled, rub them with your hands to remove the skins and discard the loose shells.
Step 2— Prepare the Flavor Base
1
Heat 2-3 teaspoons of oil in a pan.
2
Add the chopped onion, garlic cloves, and red chillies. Sauté until the onions are translucent and no longer raw.
3
Add the tamarind pieces to the pan, stir for a few seconds, then turn off the heat.
4
Allow this mixture to cool down completely.
Step 3— Grind the Chutney
1
Transfer the peeled roasted peanuts and the cooled onion mixture into a mixer jar.
2
Add the rock salt.
3
Grind into a coarse powder first.
4
Gradually add water and grind until you reach your desired chutney consistency (avoid making it too smooth to maintain a nice texture).
Step 4— Prepare the Tempering
1
In a small tempering pan, heat a little oil.
2
Add the urad dal, mustard seeds, and cumin seeds. Once the mustard seeds begin to splutter, add the red chillies, asafoetida (hing), and curry leaves.
3
Sauté briefly, then turn off the heat.
Step 5— Finish and Serve
1
Pour the prepared tempering over the chutney.
2
Mix well and serve with hot idlis or dosas.
Nutrition Facts
4 servings per recipe
