This naturally vegan peanut chutney recipe is quick and easy. Somewhat spicy and somewhat tangy, this nutty chutney makes such a great condiment for your savory and spicy dishes!!
I grew up in India, where chutney is an absolute staple. They make chutneys out of almost everything. A must have side dish. My mom used to make a varieties of chutneys like – Raw Mango Chutney, Sweet Mango Chutney, Spicy Tomato Chutney, Sweet & Spicy Chutney etc. Even I keep a Spicy Tomato Chutney in the refrigerator almost all the time. Its like having a back up plan if I have nothing to eat. I take some of the chutney and spread it on a piece of paratha or bread and my cravings are taken care of.
If done right, this peanut chutney recipe can be used with so many dishes – not only as a condiment but also as a spread. Who says this peanut chutney can only be enjoyed with Indian dishes like, dosa, uttapam or idlis. You can definitely use it as a spread for your sandwiches or even slather it on naan bread.
In this quick and easy peanut chutney recipe, I have used really simple ingredients that can be found in your pantry. All you need is just 15 minutes and you have a spicy, tangy and nutty chutney ready!!
In Hindi, chutney means ‘to lick’ or ‘to eat with appetite’. Chutney is a gluten-free, spicy or savory condiment originating in India.
They can be sweet, spicy, sour, tangy or a melange of flavors all at the same time. Think of the mouthwatering zing (“chat pata”) when you see or enjoy the sweet, spicy, sour foods.
Most of these chutneys are very easy to make. All you need to make them typically is a stovetop pan or pot, and a blender.
INGREDIENTS USED TO MAKE PEANUT CHUTNEY
Peanuts: I have used dry roasted skinned peanuts in this quick and easy peanut chutney.
Tamarind: I have added a tiny piece of tamarind. Rinse or soak the tamarind in some water before you blend it with the remaining ingredients. You can replace tamarind with ½ teaspoon lemon juice
Garlic: I have used 3 pods of fresh garlic
Chilies: I have used fresh red chilies. Since I like it spicy, I have used the spicy kind. You can use less spicy kind. You can also used dry red chilies.
Coconut: I have used just a 1 tsp fresh coconut. Coconut can be found in Indian stores. You can use desiccated coconut too.
Curry Leaves, Asafetida, Chana Dal, Chilies, Salt: These ingredients I have used to season the chutney
STEP BY STEP METHOD OF MAKING PEANUT CHUTNEY
Basically few EASY steps
ROAST – Heat 1 tbsp oil. Add the garlic pods, chilies and tamarind. After 2 minutes, add peanuts, salt and 1 tsp grated coconut and roast on low heat for about 5 to 6 minutes. Since I’m using the roasted peanuts, the frying time is reduced.
GRIND/BLEND – In a blender add the roasted peanut mixture. Add few spoons of water and blend into a smooth paste. Don’t add a lot of water. Check the consistency and add more water if needed.
Take the chutney out into the serving bowl.
TEMPER/SEASON – In another non-stick pan heat oil. Add mustard seeds, once they splutter add channa dal, curry leaves, red chilies, and asafetida. When the curry leaves turn crisp, pour the tempering over the prepared peanut paste.
IDEAS ON SERVING CHUTNEY WITH
this nutty peanut chutney compliments so many savory foods.
- Burger buns
- Dip for grilled meats or fish dishes
- Chutney spiced potatoes
- For Vegetable Cutlets
- Indian food like dosa/uttapam/idli
HOW LONG PEANUT CHUTNEY LASTS
This quick and easy peanut chutney stays good for 4/5 days. Store your peanut chutney in an air-tight container. Refrigerate and use whenever required within a week.
TIPS & VARIATIONS
- You can use peanuts with skin. They can bring in another layer of flavor.
- You can use raw peanuts or unroasted peanuts. They will need some more time to be roasted in oil.
- You can skip coconut or you can increase the amount of coconut.
- You can use fresh, frozen or desiccated coconut
- Some people use Chana dal to roast with peanuts and then make a paste of peanuts, Chana dal and tamarind. I didn’t feel the need.
- You can either use dry tamarind or tamarind paste for this chutney recipe.
- Lemon juice can be used to substitute tamarind in the recipe. Add the lemon juice after the chutney is ready and seasoned.
- Even though curry leaves are an essential herb in peanut chutney, you can add add some chopped coriander leaves (cilantro) if you don’t have curry leaves handy.
- Don’t go too crazy on the spices
- Don’t burn it.
FEW OTHER CHUTNEY RECIPES
Peanut Chutney Recipe (Quick & Easy)
- 1 Mixer Grinder
FOR PEANUT CHUTNEY
- 1 Cup Dry Roasted Peanuts
- 1 TBSP. Oil
- 3 to 4 Fresh Red Chilies You can use more or less depending on your preference
- 2 Inches Tamarind
- 3 Cloves Garlic
- 1 TBSP Fresh or Dry Coconut Optional
- 1 TBSP Salt You can use more or less depending on your taste
- 1 Sprig Curry Leaves
- 1 Red chili Dry
- 1 TSP Cumin
- 1 TBSP Oil
ROAST THE PEANUTS WITH GARLIC
- Heat oil in a non-stick pan
- Add the chilies, tamarind and garlic. Fry them in low heat for 2 to 3 minutes. Make sure to turn down the heat to very low so that, the garlics don't burn
- Add the dry roasted peanuts and salt. Dry for few more minutes. 4 to 5 minutes – again on low heat
- Turn off the gas and let the peanut mixture for the chutney cool down
GRIND THE PEANUT MIXTURE INTO A PASTE
- Grind the peanut mixture into a paste in a mixer-grinder. Careful about the amount of water you use. Start with 2 to 3 tbsps of water and add more if think it needs more water. The texture shouldn't be very runny.
SEASON THE PEANUT CHUTNEY
- Heat another tbsp oil in a non-stick pan. Once the oil is hot, add the cumin, chili and curry leaves. Once the curry leaves start to crisp up, turn off the gas and add the seasoning/tempering to the peanut chutney