Peanut Chutney

Peanut Chutney | How to Make Peanut Chutney

What is Roasted Peanut Chutney?

Chutney with a creamy texture, nutty flavor, hint of garlic, curry leaves and heat of green chilies is roasted peanut chutney. It is a great accompaniment for idli, dosa etc. Moongphali chutney is very easy and simple to make. It can be customized as per your liking.

Let’s talk about the ingredients for peanut chutney

I am sharing the traditional and basic Andhra style peanut chutney recipe. Did I mention it is made up of peanuts, do I need to mention that? It can be customized in a number of ways. To start with de-skinned peanuts can be used. However, I have used roasted peanuts with skin. I have used garlic and green chilies to flavor the groundnut chutney. Urad dal, tamarind etc can also be used. Further, I have not tempered the peanut chutney; you can temper using oil, mustard seeds etc.

A very interesting chutney recipe on the blog is guava chutney. It is sweet as well as tangy works great with poori, paratha etc. View the recipe here. You might also like a collection of green chutney recipe. There is different green chutney for summers, winters, for fasts, chaat etc. View the collection here

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How To Make Peanut Chutney

1. Take ½ cup peanuts in a pan.

Peanut Chutney

2. Dry roast on low flame till aromatic. Let the peanuts cool down.

Peanut Chutney

3. Meanwhile, heat 1 tsp oil. Add 1 garlic clove and 2 green chilies. Sauté till raw smell goes away.

Peanut Chutney

4. Add ½ tsp cumin seeds and a handful of curry leaves. Cook for 30 seconds.

Peanut Chutney

5. Transfer roasted peanuts and prepared tempering in a grinding jar.

Peanut Chutney

6. Add water as much required.

Peanut Chutney

7. Add salt to taste.

Peanut Chutney

8. Grind to a smooth paste.

Peanut Chutney

9. Use within a couple of hours. Thereafter the taste will diminish. Bon appétit.

Peanut Chutney

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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