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Peanut chutney

I like peanut in any form…boiled or roasted or raw. Ultimate is peanut chutney. It is my favorite one. It goes well with idly and Dosa. You’ll believe me when you taste it! Challenge in making this chutney is...once the nuts are roasted you can’t resist yourself from eating them off just like that. Many times the roasted nuts would vanish in no time and I need to roast a new cup of nuts for the chutney. 




  • ¾ cup peanut / groundnut
  • 2 tsp oil
  • 1 tsp urd dal
  • 1 tsp mustard
  • 1 tsp jeera
  • 2 cloves garlic
  • 4 dry red chillies/ 3 green chillies
  • Small piece tamarind
  • Salt to taste

Garnishing -  Make tadka with mustard, urd dal and curry leaves




  • Firstly, dry roast the ¾ cup of peanut on medium flame. Roast till the nuts start to separate the skin.
  • Allow it to cool and remove the skin.
  • Take the roasted nuts in a mixer jar and add 2 cloves of garlic, small pinch of tamarind, red chillies/ green chillies and salt as required.
  • Add required water and grind it.
  • Make sure you don’t blend it too much. 
  • Now remaining step is tadka and the delicious chutney is ready!  Serve it with idly or dosa or Pongal.




Tips / variations:  


  • We can use red chillies or green chillies.
  •  My suggestions is using red chillies will go good for idly and dosa. 
  • Using green chilli will be an awesome side dish for Pongal.


Shelf Life: 

It can be stored in fridge…but I never get that chance, I don’t remember a single time when there was a leftover.


Nutrients value: 

Peanuts are as popular as they are healthy. They are an excellent plant-based source of protein, and are high in various vitamins, minerals and plant compounds. They can be useful as a part of a weight loss diet, and may reduce the risk of both heart disease and gallstones