This Easy Peanut Chutney Recipe is perfect to pair with Dosa , Idli and many South Indian delicacies.
A soulful breakfast leads to a pleasant day. What could be more healthy than a south Indian breakfast.Be it crispy Dosa or hot Appam.

Easy Peanut Chutney Recipe

I decided to treat my family a South Indian delicacy today. Prepared Crispy Dosa and this creamy Peanut Chutney for breakfast. With the Current Lockdown, this certainly cheered up !

You need Peanuts and a few spices like Chana Dal , Urad Dal , Dry Red Chillies, Curry leaves , Mustard seeds etc.

Roast peanuts without oil. In this process, it releases its own oil. This process also  brings the intense nutty flavour to this mouthwatering  dish.

It is tempered with mustard seeds, asafoetida and curry leaves.You can use sun dried curry leaves if you don’t get the fresh one.
Adding garlic is optional. But I absolutely love that. I add garlic to most of the chutneys I prepare at home.

Phytonutrients in Garlic helps reducing  oxidative stress. It also strengthens  your immunity.

You can either use Raw Garlic or fried Garlic in this Easy Peanut Chutney Recipe.

What to Serve with Peanut Chutney 

You can pair this Chutney with most of the South-Indian Breakfast.Serve this Chutney with Upma , Idli , Dosa , Uttapam  , Appam etc.

you can also try with South-Indian style Dal Vadas. check the Recipe here.
It can also be served with Chitranna  (Lemon Rice ) . The creamy texture of this Chutney is addictive.

Consistency of the Chutney

You can change the consistency of Peanut Chutney by adding water.
I like thick consistency to serve with Idlis, whereas I like little runny with my Ghee roast Dosa.
So it completely depends on you.
The crispy texture of Vadas taste amazing when served with peanut chutney .You can check this Recipe if Dal Vadas to make at Home.

This Chutney can be stored in refrigerator for a week. It makes your life pretty easy.

Print Recipe

Homemade Easy Peanut Chutney Recipe | South Indian Chutney Recipe

Course

breakfast

Cuisine

south indian

Prep Time

5 minutes

Cook Time

10 minutes

Servings

Ingredients

• 1 Cup Peanuts
• 4 Dry Red chilis
• 2 tbsp chana dal
• 1 tbsp urad dal
• 1 tsp Tamarind pulp
• 2 tsp coconut oil
• 1/4 tsp asafoetida
• 1 tsp mustard seed
• 2 Sprig curry leaves
• salt
• water

Course breakfast Cuisine south indian Prep Time 5 minutes Cook Time 10 minutes Servings Ingredients 1 Cup Peanuts 4 Dry Red chilis 2 tbsp chana dal 1 tbsp urad dal 1 tsp Tamarind pulp 2 tsp coconut oil 1/4 tsp asafoetida 1 tsp mustard seed 2 Sprig curry leaves salt water

Instructions

1. Roast peanuts and remove the skin.

   
2. In a cooking pan, heat 1 tsp oil. Add dry chillies, Urad Dal and Chana dal. Roast at low flame. Take out and keep aside. In the same pan slightly roast garlic. No need of adding more oil to it.

   
3. Soak tamarind in a little water if you don’t have the pulp.

   
4. Add peanut , all roasted ingredients, tamarind and salt . Make a smooth paste adding water. Transfer to a bowl.

   
5. Make the tadka ( tempering). Heat 1 tsp oil, add asafoetida ( Hing ) , Mustard seed . Once it starts sputtering, add curry leaves. Switch off the flame. Immediately add this to the bowl . Give it a mix and your Chutney is ready to be served.