Peanut Chutney

Any south Indian tiffin is nearly incomplete without chutney. It amazes me how many varieties of chutnies there are to accompany the humble idly or dosai.

Growing up in a Tamil household, we were always served some chutney or the other to accompany the humble idlies or dosais for breakfast/tiffin. When my mum was pressed for time to make sambhar, she would always make chutney to dip our breakfast into and also there was molaga podi to make up for the absence of sambhar. I am no different to my mother, I prefer making chutney to sambhar any day.

Peanut chutney is one variety I make more often than any others. It also helps that my husband enjoys it. This is also THE chutney that is highly requested by guests who come over for tiffin. It thrills me to know that I am not the only one that absolutely enjoys my peanut chutney.

This vegan chutney is simple and delicious. It makes a beautiful accompaniment to idly, dosai, pongal and even to simply mix with hot rice and ghee.

Ingredients

  • Peanuts  – 1 cup
  • Onion – 1, peeled and roughly chopped
  • Tomato – 1 large, roughly chopped
  • Garlic – 10 cloves
  • Dried red chillies – 4
  • Sambhar powder – ½ tspn
  • Turmeric powder – ¼ tspn
  • Salt – As required
  • Oil – 1 tspntspn
  • Water – to grind the chutney

To temper:

  • Oil – 1 tspn
  • Mustard seeds – 1 tspn
  • Curry leaves – 1 sprig
  • Dried red chillies – 2

Directions

Prep: Roast peanuts until brown*. Set aside.

Method:

  1. Heat oil in a pan.
  2. Add onion and garlic. Sauté and cook until they are slightly cooked.
  3. Toss in tomatoes. Add the dry spices and salt.
  4. Give it a mix and allow it cook until tomatoes are soft.
  5. Add the peanuts. Mix well to combine the ingredients.
  6. Sprinkle some water to deglaze the pan and to allow the chutney ingredients to cook.
  7. Once the vegetables have all cooked and softened. Transfer to a clean plate to cool.
  8. While they are cooling, heat oil in a small pan, add the mustard seeds and let it splutter.
  9. Turn the stove off and add the dried red chillies and curry leaves and let it fry in the latent heat.
  10. Grind the cooled chutney ingredients with required water to make a smooth paste.
  11. Transfer to a bowl and top it with the tempered ingredients.
  12. This chutney is perfect to serve with idly or dosai.

*Note: I’ve used raw peanuts with the skin. You could use the ones with skin or dry roast them and remove the skin before using it for this chutney.

Tips:

  1. Add or omit ingredients to suit your needs.
  2. Adding a couple of tablespoons of grated coconut will add a wonderful texture and taste to the chutney.
  3. Sambhar powder makes the chutney extra tasty. It adds that little something to elevate the chutney’s taste. Feel free to swap this spice blend for just coriander powder or other spice powders.
  4. Swap onions for shallots.

6 Comments

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  2. Pingback: Coconut Coriander Chutney South Indian Style For Idly and Dosai

  3. This is close to how I make it too. Though I have to say we veer more towards the coconut chutney over this one, but I love them both!

  4. Wow, I am saving it. I am fond of diff. kind of chutneys prepared at home and this one is tempting. Will definitely try.

  5. That’s my favourite chutney and this looks super delicious. We do it in a different way and I will be posting that soon 🙂

  6. This does sound yummy! I think I’m going to try it out the next time I make dosas.

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