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    Home » Side Dishes For Idli-Dosa » Peanut Chutney | Groundnut Chutney

    Peanut Chutney | Groundnut Chutney

    Posted on June 13, 2020 · Last Updated on August 20, 2022 · By Srividhya G · Leave a Comment

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    peanut chutney image collage for pinterest with text overlay

    Easy and a quick recipe for South Indian-style creamy peanut or groundnut chutney. A versatile chutney/dip made with peanuts without coconut. 

    overhead shot of peanut chutney on a wooden board with curry leaves and red chilies on the side

    This peanut chutney (In Tamil, we call it as verkadalai chutney) is a perfect side for your idli, dosa, uttapam, and many other tiffin items. And it’s a fantastic sandwich spread as well! Check out how to make this chutney with detailed step-wise pictures.

    Jump to:
    • Ingredient required
    • Frequently asked questions
    • The shelf life of the chutney
    • Peanut chutney recipe with detailed step-wise pictures-
    • Recipe Notes
    • Variations
    • Other chutney recipes
    • 📖 Recipe

    Indian cuisine is known for its lip-smacking chutneys, and this peanut chutney is one of them. If you are new to Indian cuisine, these chutneys are more like sauces and dips. We usually serve this as a side dish. This popular South Indian peanut chutney is an excellent accompaniment for idli, dosa, (learn how to make coconut chutney, which is a popular side for idli and dosa)and other snack items like pakoras, etc.

    I learned this recipe from my husband, who, in turn, learned from his Telugu friend. Today, I am sharing my version of the Andhra style Palli chutney. Palli means peanuts or groundnuts in Telugu. While there are many variations to the Andhra style chutney, here is mine without garlic and coconut but with shallots. Please check the recipe notes for the variations. 

    Now let’s get straight into the details.

    Ingredient required

    Peanuts – The star ingredient of this recipe. I have answered if we should roast them and use skinned ones in the FAQ section. Please check.

    Green chili and shallots – Adjust the green chilies to taste and shallots are optional. But it does add nice flavor.

    Tamarind paste – I have used my homemade tamarind paste. You can use a small betel-nut sized tamarind too.

    To temper – I have used coconut oil, but use oil of your choice. We need mustard seeds, cumin seeds, asafoetida and curry leaves.

    Apart from these ingredients, we also need salt and water. Please check the recipe card for measurements and also check the variations section for alternatives.

    Frequently asked questions

    Should I use roasted peanuts or raw peanuts for this chutney?

    Well, these days, you find roasted peanuts in the store. You can very well use that for this recipe, but make sure to buy the unsalted ones. Buying roasted peanuts saves a few minutes, but it is not mandatory to buy roasted peanuts. I went with raw or unroasted peanuts for this chutney. Even if you buy roasted ones, I would recommend roasting them for at least a minute to bring that crispiness

    Should I use peanuts with skin or without skin?

    It’s up to your choice. When I learned this recipe initially, I used to try it with skinned peanuts, and even if I buy with skin, after roasting, I try to remove the skin. It was quite a task, and one fine morning when I was running late, I made this chutney with skin, and we all loved it. No drastic change, and from that point, I always use peanuts with skin, which I did for this recipe as well.
    With skin or without skin and roasted or unroasted, you can make this peanut chutney in less than 20 minutes. :-) If you use skinned peanuts, the chutney will be white, whereas if you use peanuts with skin, the chutney will be light brown.

    pouring shot of the creamy peanut chutney

    The shelf life of the chutney

    This peanut chutney without coconut stays pretty well in the refrigerator for up to five days. The chutney thickens when we refrigerate. So thin it down with water as required. This chutney freezes pretty well. So you can make it a part of your weekend meal planning.

    This peanut chutney is naturally vegan.

    Peanut chutney recipe with detailed step-wise pictures-

    • Heat a pan and add a tsp of coconut oil. When the oil is hot, add the peanuts, green chilies broken into small pieces and shallots cut into halves. 
    roasting peanuts, green chilies and shallots
    • Saute until the peanuts turn crisp or skin turns brownish-black. It usually takes about 4 to 5 minutes over medium heat.
    roasted peanuts
    • Turn off the heat and let the peanuts cool completely.
    • Now transfer the roasted peanuts along with the chilies and shallots to a mixer jar and add the tamarind paste and salt. Without adding any water, pulse it into a coarse mixture.
    coarsely ground peanut chutney
    • Add ½ cup of water and grind it, and this is how it looks. Check for salt and add if required. 
    ground chutney after adding ½ cup of water
    • Now add ½ more cup of water and grind it into a smooth mixture. 
    peanut chutney after adding 1 cup of chutney
    • Transfer this to the bowl and rinse the mixer jar with ¼ cup of water and add it to the chutney. I used 1.25 cups of water in total. You can adjust it according to your consistency preference.
    peanut chutney after transferred to a bowl
    • In a separate tempering pan, add the remaining 1 tsp of coconut oil. When the oil is hot, add the mustard seeds, cumin seeds, curry leaves, and asafoetida. When mustard seeds splutter, turn off the heat and add it to the chutney.  
    • That’s it. Delicious peanut chutney is ready.  Serve it with idli, dosa, or with appetizers.
    groundnut chutney with tempering on top

    Recipe Notes

    • As always, adjust salt and spice according to your preference.
    • Instead of cumin seeds, you can add urad dal and chana dal while tempering.
    • Asafoetida and curry leaves are optional. You can use cilantro to garnish as well. 
    • As mentioned in the post, you can use roasted peanuts without skin. But roast it for a minute to bring out the taste. 
    • Also, make sure to use good quality peanuts. The rancid ones will ruin the chutney.
    • The chutney thickens as it stays. So before serving, if required, thin down the chutney by adding room-temperature water.

    Variations

    • Instead of shallots, you can include two cloves of garlic or both shallots and garlic. 
    • If you are using tamarind flesh/pulp, you can use a small marble-sized one and saute it along with the peanuts so that it softens. Or you can soak it in ½ cup of water and extract the juice and use the tamarind water while grinding.
    • You can also use dried red chilies instead of green ones. And you can add ¼ to ½ cup of coconut as well for more flavor. But the shelf life is comparatively less.
    close up over head shot of peanut chutney in a bowl with spoon

    Other chutney recipes

    If you like this peanut chutney and looking for other chutney recipes, then check these out.

    • Onion Tomato Chutney | Vengaya Thakkali Chutney
    • Farali peanut chutney | Peanut Curd Chutney
    • Coconut Chutney | South Indian Style White Coconut Chutney
    • Pottukadalai Chutney | Roasted Gram Chutney without Coconut

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this peanut chutney recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    overhead shot of peanut chutney in a blue bowl with spoon on the sides and curry leaves
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    5 from 1 vote

    Peanut Chutney Recipe | Groundnut Chutney | Indian Style Peanut Dip

    Easy and a quick recipe for peanut or groundnut chutney. A versatile chutney/dip made with peanuts but without coconut. A perfect side for your idli & dosa.
    Prep Time5 mins
    Cook Time2 mins
    Cooling Time10 mins
    Total Time17 mins
    Course: Accompaniment, Side Dish
    Cuisine: South Indian
    Servings: 8
    Calories: 125kcal
    Author: Srividhya G

    Equipment

    • Fry pan and mixer jar

    Ingredients

    Measurement Details: 1 cup=240ml;1 tsp=5ml;1 tbsp=15ml;

    • 1 cup peanuts raw (see notes/post about skin)
    • 2 green chili or to taste
    • 2 shallots optional
    • 1 tsp tamarind paste if using tamarind flesh, then use a small gooseberry or marble size
    • 1.25 cup water
    • 1 tsp salt heaped or to taste
    • 2 tsp coconut oil divided
    • ½ tsp mustard seeds
    • 1 tsp cumin seeds
    • ⅛ tsp asafoetida skip for gluten-free chutney
    • 2 to 3 curry leaves optional

    Instructions

    • Heat a pan and add a tsp of coconut oil. When the oil is hot, add the peanuts, green chilies broken into small pieces and shallots cut into halves.
    • Saute until the peanuts turn crisp or skin turns brownish-black. It usually takes about 4 to 5 minutes over medium heat.
    • Turn off the heat and let the peanuts cool completely.
    • Now transfer the roasted peanuts along with the chilies and shallots to a mixer jar and add the tamarind paste and salt. Without adding any water, pulse it into a coarse mixture.
    • Add ½ cup of water and grind it, and this is how it looks. Check for salt and add if required.
    • Now add ½ more cup of water and grind it into a smooth mixture.
    • Transfer this to the bowl and rinse the mixer jar with ¼ cup of water and add it to the chutney. I used 1.25 cups of water in total. You can adjust it according to your consistency preference.
    • In a separate tempering pan, add the remaining 1 tsp of coconut oil. When the oil is hot, add the mustard seeds, cumin seeds, curry leaves, and asafoetida. When mustard seeds splutter, turn off the heat and add it to the chutney.
    • That’s it. Delicious peanut chutney is ready.  Serve it with idli, dosa, or with appetizers.

    Notes

    • As always, adjust salt and spice according to your preference.
    • Instead of cumin seeds, you can add urad dal and chana dal while tempering.
    • Asafoetida and curry leaves are optional. You can use cilantro to garnish as well.
    • As mentioned in the post, you can use roasted peanuts without skin. But roast it for a minute to bring out the taste.
    • Also, make sure to use good quality peanuts. The rancid ones will ruin the chutney.
    • The chutney thickens as it stays. So before serving, if required, thin down the chutney by adding room-temperature water.
    • Variations–
    • Instead of shallots, you can include two cloves of garlic or both shallots and garlic.
    • If you are using tamarind flesh/pulp, you can use a small marble-sized one and saute it along with the peanuts so that it softens. Or you can soak it in ½ cup of water and extract the juice and use the tamarind water while grinding.
    • You can also use dried red chilies instead of green ones. And you can add ¼ to ½ cup of coconut as well for more flavor. But the shelf life is comparatively less.

    Nutrition

    Calories: 125kcal | Carbohydrates: 5g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 335mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    Update Notes: First posted in 2014. Updated the recipe with new pics, and recipe cards in 2020.
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    Filed Under: Chutneys / Thuvaiyals, Side Dishes For Idli-Dosa Tagged With: chutney for idly and dosa, Peanut chutney, peanuts, sides for idli and dosa, Verkadalai chutney

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