Healthy Tangy Spicy Peanut Chutney
Brighten up your meal with this unique, easy to make, spicy and tangy peanut chutney. This easy no onion-garlic, protein chutney is creamy and thick with a beautiful blend of flavour.
Peanut Chutney, also known as Groundnut Chutney, is a flavourful and delicious Indian chutney. It is an easy and tasty condiment made using peanuts and is popularly served alongside South Indian breakfast dishes. This chutney also serves as an excellent substitute for Coconut Chutney.
Made with just a few everyday ingredients, it’s a true flavour bomb. You can serve this chutney with idlis, dosas, Indian savoury pancakes, pakoras, flatbreads, or wraps. It’s a fantastic way to brighten up your meal and add a burst of flavour to your dish.
More About Peanut Chutney
Peanuts are a fabulous ingredient to work with. This Indian peanut chutney is protein-packed which will boost the nutrition profile of your everyday meal and it contains no onion-garlic.
The traditional version is usually made using roasted peanuts, garlic, green chilies, cumin seeds, salt and tamarind. All of these are ground with water to a smooth chutney & most often it is not tempered.
I kept this recipe in some way traditional by using raw peanuts which are roasted and then ground with other ingredients. I have also kept the skin of the peanuts. Peanut skins have the highest antioxidant levels compared to other parts of the peanut, and roasted peanut with skins have a high antioxidant capacity.
While the traditional version is wonderful, I’m sharing a method that delivers maximum flavour with minimal ingredients, and best of all, it’s made without onion or garlic—a version so simple and tasty, you might just find yourself making it this way every time.
This chutney is also suitable for vrat (fasting) and makes a great addition to your Navratri meals. So be sure to save this recipe for your next fast—it’s simple, flavourful, and fasting-friendly!
Step by Step Instructions
For detailed recipe, refer to recipe card below!
For Grinding
1. In a flat bottom pan, heat 1 tbsp oil to a medium heat. Add raw peanuts and roast till they change colour and become fragrant.
2. Once peanuts are roasted, in the same pan add roughly chopped tomato, salt and dried red chili. Cook on a medium to low flame till tomato becomes mushy. If the need be, you can sprinkle some water to cook tomato.
3. Remove from heat and allow it to cool a little. Then add everything to a mixer grinder. Add lemon juice and some water. Rinse out the water from the pan to get all the flavours.
4. Give it a blitz. Now add more water if required and blend till it becomes smooth and creamy. Do not add too much. Add little at a time. The colour of the chutney will depend on the colour of tomato and chilies you use.
5. Empty the chutney into a bowl. Keep aside.
For Tempering
6. For tempering, heat a tbsp of oil. Add mustard seeds and asafoetida/hing. Let mustard seeds splutter. Turn off the flame.
7. Now add curry leaves and swirl it around. Let curry leaves rest in oil for 15-20 seconds then add this tempering to the chutney and mix well.
8. Check for salt and lemon juice. Adjust as per your liking. Your chutney is ready to serve.
Storage
Store this chutney in an airtight container and refrigerate it. Use it within a week. In summers, I would prefer to use it within 2-3 days.
Serving Suggestions
Honestly, you do not have to make anything special to serve this chutney with. You can consume this chutney with almost everything and anything. But, here are some suggestions:
Dosa/Idli: This chutney tastes great with South Indian breakfast of idli, dosa or uttapams. It also pairs well with upma and paniyarams.
Besan Chilla: This chutney tastes too good with besan chilla. I love the fact that peanuts also adds more protein to my besan chilla breakfast.
Rice: It also pairs well as a side with rice and dal. Also, you can pair this with pulao.
Pakoras: Apart from coriander mint chutney, you can also pair peanut chutney with pakoras. I often enjoy this chutney with bread pakoras.
Pro Tips
- You can adjust the consistency by adding less or more water, but do not make the consistency runny or thin.
- To make groundnut chutney, always use fresh dry peanuts. Do not use peanuts that have gone rancid.
- In case raw peanuts are not available, you can make this chutney with roasted salted peanuts. In that case, please be mindful of additional salt.
- You can replace lemon juice with tamarind. Rinse or soak the tamarind in some water before you blend it with the remaining ingredients.
Healthy Tangy Spicy Peanut Chutney Recipe
Equipment
- 1 Mixer Grinder
Ingredients
For Grinding
- 1/2 cup Raw Peanuts with skin
- 1 medium Tomato
- 3 Dry Red Chilies increase or reduce as per your preferred spice level
- 1 tbsp Groundnut or Sesame Oil
- 2 tbsps Lemon Juice
- 1/4 cup Water or as required to get smooth chutney
- Salt to taste
For Tempering
- 1 tbsp Groundnut or Sesame Oil
- 1/2 Mustard Seeds
- 7-8 Curry Leaves
- 1 pinch Asafoetida/Hing
Instructions
For Grinding
- In a flat bottom pan, heat 1 tbsp oil to a medium heat. Add raw peanuts and roast till they change colour and become fragrant.
- Once peanuts are roasted, in the same pan add roughly chopped tomato, salt and dried chilli. Cook on a medium to low flame till tomato becomes mushy. If the need be, you can sprinkle some water to cook tomato.
- Remove from heat and allow it to cool a little. Then add everything to a mixer grinder. Add lemon juice and 1/8th cup of water.
- Give it a blitz. Now add remaining water and blend till it becomes smooth and creamy. You can add more water if required but don’t add too much. Add little at a time.
- Empty the chutney into a bowl. Keep aside.
For Tempering
- For tempering, heat a tbsp of oil. Add mustard seeds and asafoetida/hing. Let mustard seeds splutter. Turn off the flame.
- Now add curry leaves and swirl it around. Let curry leaves rest in hot oil for 15-20 seconds then add this tempering to the chutney and mix well.
- Check for salt and lemon juice. Adjust as per your liking. Your chutney is ready to serve.
Notes
- You can adjust the consistency by adding less or more water, but do not make the consistency runny or thin.
- To make groundnut chutney, always use fresh dry peanuts. Do not use peanuts that have gone rancid.
- In case raw peanuts are not available, you can make this chutney with roasted salted peanuts. In that case, please be mindful of additional salt.
- You can replace lemon juice with tamarind. Rinse or soak the tamarind in some water before you blend it with the remaining ingredients.
Give this recipe a try and let me know how it turned out for you—I’d love to hear your thoughts in the comments below! 🙂
