Quick Peanut Chutney

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This peanut chutney will be one of the best and Easiest chutney you’ve ever made or tasted. It is creamy, packed with flavour and less than 10 mins! It is also called as palli chutney

peanut chutney seasoned with urud dal and curryleaves served in small bowl

                              Peanut Chutney/Groundnut chutney

How to make peanut chutney/groundnut chutney without coconut?

To make peanut chutney,

Heat up oil in saute pan, add peanuts roast them to a nice golden colour.

Then add all the ingredients like garlic, dry red chilli, curry leaves and roast them for a few seconds. The dry red chilli tends to turn black quickly just make sure you turn off the heat once it turns a golden colour.

Once cooled, add into a blender, add tamarind, salt. Pulse it for few seconds. Then add water, pulse until its smooth and creamy.

To season: heat up gingerly oil, add mustard seeds and curry leaves. Saute for a few seconds.

Pour over the peanut chutney.

Variations you can make in peanut chutney/palli chutney:

Chilli- you can use green chilli instead of red ones that’s give a different taste.

Peanut chutney with coconut: grate some 1/4 cup of coconut, saute along with other ingredients to a nice golden colour, then follow the method.

Tomato: you can also add tomato, just saute with the ingredient and blend.

How do you serve peanut chutney:

This is best served with idly and dosa.

How long can you store peanut chutney/groundnut chutney:

Peanut chutney can be stored in the refrigerator for 3 to 4 days in airtight container.

How to make Peanut Chutney(palli chutney):

peanuts are being roasted in small sauce pan
Heat up the oil in a pan, add peanuts
dry redchilli garlic and curryleavesnare being sauted in pan
Add some garlic, dry red chillies and curry leaves
dry redchilli, garlic, peanuts and curryleaves are being sauted in pan
Saute for a minute
tamarind is being added to blender along with peanuts
Bring to room temperature, Add all the sauted ingredients and a small ball of tamarind and salt,grind to a fine paste.
curryleaves and urud are sauted to a light golden colour in small pan
To season: heat up oil in the pan, add urud dal and curryleaves, saute for few seconds to light golden colour
the seasonings urud dal and curryleaves are being poured over the peanut chutney
pour over the peanut chutney. Mix and Serve. Groundnut chutney is ready to be served.

penaut chutney seasoned with curryleaves served in small bowl with dosa aside

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Thai Peanut Sauce

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Egg croquettes

Pesarattu/Moong dal dosa

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Adai recipe

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Peanut Chutney


  • Author: Nithya Ravikumar
  • Prep Time: 1 minutes
  • Cook Time: 8 minutes
  • Total Time: 9 minutes
  • Yield: 3 1x

Description

This peanut chutney will be one of the bestest and Easiest chutney you’ve ever made or tasted. It is creamy, packed with flavor and less than 10 mins!


Ingredients

Scale
  • 1 cup Peanut
  • 1 sprig curryleaves
  • 1 tbs oil
  • 5 dry red chilli
  • 5 Garlic
  • 1 tamarind

Instructions

  1. Heat up the oil in a pan, add in peanuts sauté for 3 mins
  2. next add the currlyeaves, garlic, dry red chilli and suate for another 3 mins.
  3. let it cool for sometime, now the grind the roasted items with tamarind, salt and grind them into fine paste.
  4. FOR TEMPERING:
  5. Heat up the oil in a pan add in mustard seeds, urud dal, and curry leaves.
  6. Add in to the chutney and mix them well!

Notes

Variations you can make:

Chilli- you can use green chilli instead red one’s that’s give a different taste.

Peanut chutney with coconut: grate some 1/4 cup of coconut , saute along with other ingredients to a nice golden colour, then follow the method.

Tomato: you can also add tomato, just saute with the ingredient and blend.

How do you serve peanut chutney:

This is best served with idly and dosa.

How long can you store peanut chutney:

Peanut chutney can be stored in refrigerator for 3 to 4 days in airtight container.

  • Category: Breakfast, Breakfast/dinner, dip, sidedishes
  • Cuisine: Indian, south Indian

Update Notes: This post was originally posted in 2014, but was rewritten and republished with new photos and step by step instructions and tips in march of 2019.

 

 

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