Go Back
spicy peanut chutney for idli & dosa

Peanut Chutney

Delicious chutney made with peanut is a perfect accompaniment to your Idlis & Dosas. This chutney comes together pretty quickly and is flavored with red chilies, garlic, shallots & tamarind.
There is a fragrant tadka or tempering at the end to finish off the peanut dip/peanut chutney, which elevates the dish to the next level. The tadka adds a little crunch and texture to the dip.
Print Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Servings 4

Equipment

  • Skillet/Frying Pan
  • cooking spoons
  • Measuring Spoons/Cups
  • chopping board and knife
  • Blender/Mixer-Grinder
  • Serving Dish

Ingredients
  

Peanut Chutney

  • ½ cup (approx. 80 grams) Raw Peanuts
  • 1 teaspoon Oil
  • 1 teaspoon Cumin Seeds
  • 1 tablespoon Chana Dal
  • 2-3 numbers Whole Red Chillies or to taste; Use Kashmiri Red Chillies/Byadagi Chillies
  • 3-4 numbers Pearl Onions quartered ; you can use small shallots instead
  • 2 numbers Large Garlic Cloves peeled & roughly chopped
  • 2-3 numbers Curry Leaves optional
  • 1-2 teaspoon Tamarind Pulp or to taste

Tadka/Tempering

  • 2 teaspoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Udad Dal
  • A few Curry Leaves
  • 1-2 number Whole Red Chillies

Instructions
 

Perp Work

  • Peel, wash & quarter pearl onions.Peel, wash & roughly chop garlic. Get all other ingredients ready.

Cooking

  • Heat oil in a pan on stovetop medium heat.
  • Add cumin seeds followed by chana dal. Fry for a couple of minutes or until aromatic. Add whole red chillies and fry again for 30 seconds.
  • Add the quartered shallots and garlic. Cook & fry for 2-3 minutes until aromatic. The pearl onion will turn translucent.
  • Next, we add the curry leaves and tmarind paste and give it a quick mix for about 45 seconds.
  • Remove from heat and transfer to a bowl.
  • Place the same pan back on the stovetop on medium heat. Add raw peanuts.
  • Drizzle a few drops of oil if required and roast the peanut until golden brown & crisp. [Note: This is the key step to avoild the raw taste. This step takes about 3-4 minutes.
  • Remove from heat and transfer to the bowl. Add salt. Let the peanut & spice micture cool down a bit before grinding. [Note: Start with ½ teaspoon of salt and add more if required]
  • Transfer peanuts and spices to a small blender jar, add ½ cup water and blend to a smooth paste. [Note:You might need additional ¼ cup water to grind and also to adjust the desired consistency].

Tadka/Tempering

  • Heat oil in small pan (you can use the same pan that you roasted the peanuts & spices in if it is small) on stove top medium heat.
  • Add mustard seeds and when they splutter, add the udad, dal. When it starts to turn brown add whole red chillies, curry leaves and remove from heat.
  • Pour the tadka along with the seasoned oil over the chutney. Serve.
  • Refrigerate leftovers. Use within two to three days.

Video

Notes

  1. 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
  2. Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  3. Serving size – This serves 4-5 people. Adjust the serving size to fit your dietary needs.
  4. Leftovers can be refrigerated in an airtight container for two to three days.