How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

 

Peanut chutney is a South Indian Chutney which is made with Peanuts, chana dal, ural dal. It is a vegan chutney which goes well with dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Peanut Chutney is a vegan substitute for coconut chutney. This chutney can be made without using coconut. It is made by using peanuts, chana dal, ural dal for getting the white color. 

You can adjust the quantity of water in the blender as per your desired consistency. It goes well with Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Is Tempering of Peanut Chutney needed?

This chutney needs no tempering. But in case if you want to temper the Peanut chutney. Heat 1 tbsp of oil, and add pinch of mustard seeds, cumin seeds, dried kashmiri mirch, asafoetida and fresh curry leaves and pour it to the chutney.

Is Peanut Chutney Healthy?

Yea, Peanut chutney is one of the healthiest chutney if eaten in moderation. It is rich in protein, fiber and healthy fats. It is a great source of vitamins, minerals and nutrients.

What is the Shelf life of Peanut Chutney?

Store Peanut Chutney in an airtight container. Than you can refrigerate it for about 3-4 days.

Can you Reheat Peanut Chutney?

No, you cannot reheat peanut chutney. Chutneys are not meant to be reheat cuz they are strong and flavored with whole spices, herbs, oil.

What to Serve Peanut Chutney with?

You can try Peanut Chutney with Dosa, Medu Vada, Idli, Uttapam, Tikki, Appe, Pongal etc.

How to make Peanut Chutney at Home | South Indian Groundnut Chutney Recipe

Preparation Time: 5 minutes
Preparation Time: 15 minutes
Author: The Food Root

Ingredients

1 tbsp Oil
1/2 cup peanuts (groundnuts), skin removed
1 tbsp Chana Dal (Split Chickpeas Gram)
1 tbsp Urad Dal (Split and Skinned Black Gram)
1 Green Chilli (as per your spice level)
4 -5  curry leaves
Salt to taste

Method:

1. Add peanuts in the non-stick pan. Roast them on low fame for 2-3 mins. Switch off. Let it to cool down. Than rub peanuts between your hands by applying a little pressure so that the outer skin starts to come off easily.

2. Next, add oil in a pan, and roast chana dal and urad dal until it turns golden. Add curry leaves, green chilli and salt. Saute it for 2-3 minutes.

3. Add all these ingredients in the blender. Pour enough water and blend the chutney and bring it to your desired consistency.

4. Serve peanut chutney with South Indian dishes like Dosa, Medu vada, Upma, Uttapam, Pongal etc.

Notes:

1. The consistency of Peanut Chutney is thick, but if you want a thinner consistency, you can add little water in the blender and adjust as per your desired consistency.

2. Tempering the peanut chutney is totally optional.

3. Roast peanuts, when they cool down. Rub peanuts between your hands so that the outer skin starts to come off easily.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Onion-tomato chutney

How to make Spiced, Onion-Tomato Chutney at Home

South Indian Spiced, Onion-Tomato based dip is a Chutney with bright red vibrant texture and a nutty flavour and taste.

This Spiced Onion-Tomato Chutney is an easy side dish which goes well with various South Indian recipes like Dosa, Medu Vada, Idli, Bonda, Upma and so on.

This is a Chutney which does not need coconut in it. It literally takes 5 minutes regardless what you are making and it tastes terrific.

This Chutney can be made spiced or hot, depending on the number of Dried Kashmiri Red Chillies used.

The main ingredients of this chutney are Dried Kashmiri Red Chillies, Onions and Tomatoes. Apart from that I used oil, urad dal, chana dal, green chilli, garlic, ginger, asafoetida powder, mustard seeds, cumin seeds, salt, coriander powder, handful of cilantro, little water and lots of curry leaves.

Basically all these ingredients are easily available at our homes. So assemble all these ingredients on the table and start making this delicious Chutney with the simple procedure. 

Heat oil in pan, add asafoetida powder, mustard seeds, cumin seeds and sauté. Add urad dal, chana dal followed by Kashmiri red chilli and fry until it’s golden brown. Add garlic cloves, ginger and curry leaves, fry on low flame. Add onions, tomatoes, green chilli, salt, coriander powder, cilantro and mix it well. Sauté it for 5 minutes on low flame. Switch off the flame. 

Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

I generally add no water or just 1/4 cup of water in the while grinding the Chutney in the food processor.

Mainly the consistency of Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

You can serve the Chutney with any South Indian dish like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

This chutney will last for about 2-3 days in an airtight container in the refrigerator.

You can also have a look on our other dips specifically coconut chutney, mint chutney, peanut chutney, onion-tomato chutney which goes well with all the South-Indian dishes. Click a link and enjoy it.

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Coconut Chutney

Mint chutney 

Peanut chutney 

How to make Spiced, Onion-Tomato Chutney at Home

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Grinding Time: 2 minutes
Serves: 6-8 People
Author: The Food Root

Ingredients:

2 tbsp Oil
1 tbsp Urad Dal (Split and Skinned Black Gram)
2 tbsp Chana Dal (Split Chickpeas Gram)
3 - 4 Sukhi Lal Mirchi (Kashmiri Lal Mirchi)
1 Green Chilli, chopped
2 Onions, chopped
4 Tomatoes, chopped
3-4 garlic cloves, chopped
1 long ginger, grated
1 tbsp. mustard seeds
1 tsp, cumin seeds
8-10 curry leaves
pinch of hing (asafoetida)
2 tbsp, coriander powder 
Salt to taste
handful of cilantro leaves
1/4 cup water

Method:

1. Heat oil in a pan over medium flame and add asafoetida powder. Add mustard seeds, let it splutter. Add in the cumin seeds and sauté.

2. Add urad dal and chana dal followed by Kashmiri red chilli to give a red vibrant color and fry until it’s golden brown. Sauté till you get the rich aroma from the lentils.

3. Add garlic cloves, ginger and curry leaves and fry on low flame for 1 min.

4. Add in the onions, tomatoes, green chilli and sauté it for 5 minutes on low flame

5. Add salt, coriander powder, cilantro and mix it well. Switch off the flame.

6. Remove the mixture from the flame, let it cool down. Grind to make a smooth paste, a little water may be needed and your Spiced Onion-Tomato Chutney is ready.

7. Serve with any South Indian dishes like Dosa, Idli, Medu Vada, Uttapam, Pongal etc.

Notes

1. You can make this Chutney more spicy by adding more Chillies.

2. To increase the shelf life of this Chutney, keep it refrigerated.

3. Mainly the consistency of Spiced Onion-Tomato Chutney is thick, but if you want a thin consistency, you can go ahead and add little water in the blender and adjust as per your wish.

4. It tastes best with Dosa, Idli, Medu Vada, Upma, Uttapam, Pongal etc.

COCONUT CHUTNEY

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. We love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 

Click the link on other South Indian dishes like:

Medu Vada

Rava Dosa

Sambhar

Mint chutney 

Peanut chutney 

Onion-tomato chutney

COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.