Creamy South Indian Peanut Chutney (Groundnut Chutney)
20 minutes
731 reads
About Creamy South Indian Peanut Chutney (Groundnut Chutney)
Craving a vibrant burst of South Indian flavor? This Peanut Chutney (also known as Groundnut Chutney) is a quick and easy alternative to coconut chutney, perfect for brightening any meal.Imagine creamy roasted peanuts blended with fresh yogurt, spicy green chilies, and a fragrant tempering of mustard seeds and curry leaves. This authentic chutney delivers a delicious balance of textures and tastes.Enjoy it with idli, dosa, vada, or uttapam for a truly authentic South Indian breakfast, brunch, or anytime snack. It's so good, you'll want to put it on everything!
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Recipe Time & More
Prep15 minutes
Cook5 minutes
Total20 minutes
Ingredients
Chutney Base
Tempering
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 2 Chilies dried, red
- 1 sprig Curry Leaves
Instructions
- In a mixer jar, combine the roasted peanuts, fresh yogurt, green chilies, and salt.
- Grind the mixture into a smooth paste. For a coarser chutney, pulse the ingredients instead of grinding continuously.
- Transfer the chutney to a serving bowl.
- Heat the oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter. This releases their nutty aroma.
- Add the dried red chilies and curry leaves to the hot oil. Sauté briefly until fragrant, being careful not to burn them.
- Pour the tempering over the peanut chutney. This adds a final layer of flavor and aroma.
- Serve the peanut chutney immediately with idli, dosa, medu vada, uttapam, or any South Indian breakfast dish.
Recipe Notes
Good To Know
- If the peanut chutney is too thick, add a little water to adjust the consistency.
- For a richer color, add a pinch of red chili powder during tempering.
- For a smoky flavor, roast the peanuts with a few garlic cloves and a small piece of tamarind before grinding.
- For a creamier chutney, blend in a tablespoon of roasted chana dal or a splash of coconut milk.
- For a vegan version, replace the yogurt with lemon juice or water.
Expert Tips
- Freshly roasted peanuts will give the chutney the best flavor. Be sure to let them cool slightly before grinding.
- Adjust the amount of green chilies to control the spice level. For a milder chutney, remove the seeds before blending.
- This chutney pairs well with dosas, idlis, sandwiches, or as a dip for vegetables.
Storage Instructions
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
- Stir well before serving.
- Temper with fresh mustard seeds and curry leaves to revive the flavors before serving.
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Recipe Nutrition
Calories: 341kcalCarbohydrates: 10gProtein: 9gFat: 31gSaturated Fat: 3gPolyunsaturated Fat: 8.4gMonounsaturated Fat: 16.8gSodium: 855mgFiber: 2gSugar: 5g
Saba Shaikh
Articles: 176
4 Comments
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What a delightful recipe! Thanks for sharing.
This looks incredible! Thank you.
I’m thrilled to try this recipe!
Looks so wonderful! Thanks for posting.