Go Back
Made with dry roasted peanuts, garlic and bit of tamarind, this quick and easy groundnut chutney is delicious with any savory dishes.

Peanut Chutney Recipe (Quick & Easy)

MyYellowApron
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!!
Prep Time 5 mins
Cook Time 5 mins
Course Chutney, condiment, Side Dish
Cuisine British, Indian
Servings 8

Equipment

  • 1 Non-stick Pan
  • 1 Mixer Grinder

Ingredients
  

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

FOR SEASONING

  • 1 Sprig Curry Leaves
  • 1 Red chili Dry
  • 1 TSP Cumin
  • 1 TBSP Oil

Instructions
 

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
Keyword Chutney, Peanut Chutney, Side Dish, South Indian Peanut Chutney, Vegeterian