Spicy Roasted Peanut Chutney: A Flavorful South Indian Condiment
15 minutes
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About Spicy Roasted Peanut Chutney: A Flavorful South Indian Condiment
Ignite your taste buds with this vibrant Spicy Roasted Peanut Chutney! This isn't just a condiment; it's a flavor explosion that will transform your meals, from traditional South Indian dishes to everyday sandwiches.Imagine the irresistible aroma of roasted peanuts and coconut mingling with the fiery kick of red chilies and the tangy zest of tamarind. This chutney offers a complex flavor profile that's both savory and spicy, perfect for adding depth and excitement to any dish.Whip up a batch of this easy chutney and enjoy it with dosas, idlis, or uttapam. Or, get creative and use it as a spread for sandwiches and wraps. It's a versatile, flavorful, and convenient addition to your culinary repertoire.
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Recipe Time & More
Prep5 minutes
Cook10 minutes
Total15 minutes
Ingredients
Roasted Peanuts
- 1/2 cup Peanuts roasted
Chutney Base
Tempering (Tadka)
- 1 tsp Cooking Oil
- 1 tbsp Mustard Seeds
Instructions
- Heat 1 tsp oil in a pan over medium heat. Add the peanuts and roast for 3-4 minutes, stirring frequently, until fragrant and lightly browned. This enhances their nutty flavor.
- Transfer the roasted peanuts to a plate to cool slightly. Gently rub the peanuts to remove some of the skins, as this can improve the chutney's texture.
- In a blender or food processor, combine the roasted peanuts, grated coconut, red chilies, garlic cloves, tamarind, asafoetida, jaggery (if using), and salt.
- Add a small amount of water and blend until the mixture forms a thick and smooth paste. Add more water as needed to reach the desired consistency.
- Transfer the chutney to a serving bowl.
- Heat the remaining 1 tsp oil in the same pan over medium heat. Add the mustard seeds and let them splutter. This tempering adds a wonderful aroma and flavor to the chutney.
- Pour the tempering over the chutney in the serving bowl.
- Serve the Spicy Roasted Peanut Chutney with idlis, dosas, uttapam, upma, or medu vadas. It also makes a delicious spread for sandwiches or wraps.
Recipe Notes
Good To Know
- For extra depth of flavor, roast the peanuts with a few curry leaves and a pinch of salt before grinding; the curry leaves will infuse a subtle aroma into the chutney.
- If you prefer a smoother texture, peel the peanuts after roasting by rubbing them in a kitchen towel—the chutney will be creamier and the color lighter.
- To make this chutney vegan and sugar-free, replace jaggery with a small piece of date or omit it entirely, relying on the natural sweetness of coconut and peanuts.
- If serving as a sandwich spread, stir in a spoonful of thick yogurt or vegan curd for a creamier, more spreadable consistency and a mild tang.
Expert Tips
- Adjust the amount of chili to your preferred spice level. Start with a small amount and add more gradually until you reach the desired heat.
- For a richer flavor, use freshly grated coconut instead of desiccated coconut.
- This chutney pairs well with dosa, idli, vada, or as a sandwich spread.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 232kcalCarbohydrates: 7gProtein: 7gFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 2gSugar: 2g
Charus Cuisine
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6 Comments
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What a delicious idea! Thanks for sharing.
This looks so appealing! Thanks for sharing.
Absolutely fantastic! Thanks for the recipe.
This is exactly what I was looking for!
Looks so good! Can’t wait to try it.
Charu I love all your recipes and I think I will become sothindian cuisine expert soon.