Best Peanut Chutney | Groundnut chutney

ABOUT

Peanut chutney also called groundnut chutney is made with roasted peanuts and Chilli, popular in South India especially in Andhra, Telangana and Tamil Nadu. They are great alternative to your regular coconut chutney or Onion Tomato Kara Chutney that goes well with Idli, Dosa, Panniyaram and even the thick version can be used for rice as done in Andhra Pradesh.

In this recipe we have made the chutney without using onions or coconut. But I will be discussing the three variations in this post. All three will have slight difference in taste but my ultimate favorite is No coconut No Onion Groundnut chutney. This chutney will be finger licking good and made using simple ingredients in hardly 10 minutes. The only major requirement is roasted peanuts.

VARIATIONS

1. Peanut Chutney without Onion & Coconut

This chutney will have Peanuts as the major ingredient, along with green chilli, chana dal and garlic. This is so simple to make and will taste so good. This is the major base recipe shared. You can adopt variations with this recipe unaltered.

2. Peanut Chutney with Coconut

The base recipe (variation 1) remains unaltered , but in addition to that 2 shallots and 1/4 cup of coconut is added while grinding. In such case the green chilli used may be increased from the base recipe by 1-2 Nos based on your spice level. The salt may also be adjusted accordingly. This tastes good only when its fresh and cannot be stored.

3. Peanut chutney with Onions

The onion flavor will be introduced in this chutney. The major difference is usage of sauteed onions to the base recipe. You can add 1 Onion , green chilli (1 in addition), sauteed till translucent and rinded also with the peanut chutney. This gives an enhancement to the regular taste. You can also caramelize Onions and use which in turn gives a great mouth feel to the chutney.

TIPS AND NOTES

1. Roasting the peanuts to crunchy consistency to light golden is the key to its taste. It is important to keep the flame low to medium and not allowing it to burn. Even one over burnt peanut will spoil the taste of the chutney.
2. You can use either green chilli or red chilli for grinding the chutney. Green chilli will not alter the color and it remains whitish, whereas using red chilli gives a tint of red to the chutney. Taste has very little difference. So both works good.
3. First grind them without water, once they get powdered, add water little by little. Groundnut will not grind properly if too much of water is poured. In between the peanuts look coarse but keep grinding until everything is smooth and creamy.
4. This chutney will taste great even without tempering, so it is not mandatory to do the tempering.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

1. To a pan add oil, chana dal, urad dal, garlic, green chilli & tamarind. Saute till dal becomes golden and aromatic. Keep them aside
   
2. To the same oil, add peanuts, curry leaves and saute till slight color change and aromatic.
   
3. Cool everything and transfer to a mixer jar add salt, hing and grind without adding water.
   
4. Start adding water little by little and grind till everything is smooth and creamy. Grinding needs a little time.
   
5. Temper with oil, mustard seeds, red chilli and curry leaves. Serve with your favorite tiffin!!
   
   Happy Eating!!
   

STORAGE

Generally Peanut chutney looses its aroma when stored. It is best consumed fresh. The type 1 variation can be stored for one day in fridge, however the fresh taste will not be there. The other two variations are just best when eaten fresh and has no shelf life. Not recommended to reheat the chutney.

Best Peanut Chutney | Groundnut chutney

Author: foodiesroof Cuisine:South Indian Courses:Sides chutney

Difficulty:BeginnerPrep time: 2 minutesCook time: 8 minutesRest time: 40 minutesTotal time: 10 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Peanut chutney also called groundnut chutney is made with roasted peanuts and Chilli, popular in South India that goes well with Idli, Dosa, Panniyaram and even the thick version can be used for rice. This variation is made without Onion and coconut.

Ingredients

• Oil – 1 tbsp
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Green chilli – 4 Nos. (adjust as per your spice levels)
• Garlic – 2 Nos.
• Tamarind – 1 small goosebery sized
• Peanuts – 1/2 cup
• Curry leaves – 2 strips
• Salt 1/2 tsp
• Hing – 1/4 tsp
• Water – 3/4 cup (adjust as per your required consistency)

For Tempering

• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Red chilli – 2 nos (optional)
• Curry leaves – 1 strip

Instructions

1. To a pan add oil, chana dal, urad dal, garlic, green chilli & tamarind. Saute till dal becomes golden and aromatic. Keep them aside
2. To the same oil, add peanuts, curry leaves and saute till slight color change and aromatic.
3. Cool everything and transfer to a mixer jar, add salt, hing and grind without adding water.
4. Start adding water little by little and grind till everything is smooth and creamy. Grinding needs a little time.
5. Temper with oil, mustard seeds, red chilli and curry leaves. Serve with your favorite tiffin!!
   Happy Eating!!

Keywords:chutney, groundnut chutney, peanut chutney