Peanut chutney recipe or groundnut chutney is a healthy, quick, and great substitute for Coconut Chutney. Peanut chutney can be served along with idli, dosa, medu vada, or uttapam to make your breakfast, more healthy.
About the Peanut Chutney Recipe
Peanut Chutney Recipe is an easy and delicious chutney made with peanuts and is served along with South Indian breakfast dishes.
This delicious peanut chutney is protein-packed. This vegan dish makes the perfect side dish for Idli, dosa, and uttapam.
The recipe for this chutney is very simple. All you have to do is dry roast peanuts and then grind them adding few ingredients and then put tadka in it for some additional flavor.
Okay, to be frank, Peanut Chutney was my substitute for Coconut chutney, because of all the difficulty in making coconut chutney like grating, grinding, etc. In fact, I hated the grating part and hence avoided it whenever possible.
But as luck would have it, I got married into the South Indian family (Of course, it was my choice and no complaints about it.. lol) where Coconut was the first thing you would think of when it comes to cooking. And then, grating Coconut was never the same.
But, in all of the cultural shift to Coconut chutney’s, I still managed to retain the Peanut Chutney and after the first time that I made it, it became a regular at home. Because people started liking it more than the coconut chutneys.
Onto some nutritional facts about peanuts. Peanuts are extremely rich in energy. They contain a lot of nutrients, minerals, and antioxidants that can keep you healthy.
One mono-saturated fatty acid present in abundance in Peanuts is Oleic acid which helps lower the bad cholesterol levels in your blood. And as we all know, they are high on protein content as well.
So give this peanut chutney recipe a try, I am sure this is gonna be your favorite chutney recipe too.
Basic ingredients used for Peanut Chutney Recipe
Peanut: Peanut is the main ingredient for this recipe. Here I have roasted the peanut and add it to the recipe. I prefer not peeling the skin as an unpeeled peanut gives this recipe a strong flavor. But if you want you can roast it, let it cool down, and then peel the skin before blending.
Tomato: To get a little sourness in chutney, I have used tomatoes. But if you want you can use tamarind also as a substitute or, half of both as per your taste.
Green Chilli: I have used some green chili to bring some spiciness to this chutney.
Asafoetida/ Hing: I love the flavor of hing in this recipe so I prefer adding it while giving tadka to this recipe. Most importantly hing helps with digestion, so that is another reason for adding hing to it. But if you want you can skip this ingredient.
Urad Dal: The addition of urad dal in tadka, gives a slight crunch in between while having. So I love adding them to the recipe.
Curry Leaves: The addition of curry leaves gives a nice aroma and flavor to the chutney so I use them in the tadka.
Mustard Seeds: Another ingredient, commonly used for tadka in South India. But if you want you can skip the tadka process. But my personal recommendation is to put tadka, as it gives really a nice flavor to the recipe.
Peanut Chutney Recipe
- 1 cup Roasted Peanut
- 3 nos Tomatoes medium
- 2 nos Green chillis
- Salt to taste
- 1 tbsp Coconut Oil/ Vegetable Oil
- 1/2 tsp Mustard Seeds
- 3-4 Dry red chilli broken
- Asafoetida/hing a pinch, optional
- 10-12 Curry leaves
- 1 tsp Urad Dal
- Dry roast peanuts till they are slightly brown and the nice aroma comes.
- Take it out in a plate and set aside, Let it cool down. (If you want you can remove the skin)
- Now in a grinder add peanuts, tomato, green chilli, salt, tamarind and grind it to a fine paste. Keep it aside.
- Now heat 1 tbsp oil in a pan, add the mustard seeds and whole red chilli.
- Once the mustard seeds starts spluttering add urad dal, asafoetida and curry leaves and stir.
- Now add the ground paste to it and give it a nice stir.
- Heat it slightly until it becomes little warm and turn off the stove.
- Serve peanut chutney along with Idli, dosa, appam or uthappam.
Frequently Asked Questions about Litti Chokha Recipe
Is peanut chutney good for health?
Absolutely, the roasted peanut chutney makes an interesting dip or chutney to any breakfast dish. Peanuts provide good health benefits. Peanuts contain good monounsaturated fat, proteins, and antioxidants.
Is peanut chutney good for diabetes?
Peanuts have a GI score of just 14 and a GL of 1, making them one of the lowest-scoring GI foods. This low impact on blood sugar levels is one reason why peanuts chutney can be a good dip for people with diabetes.
How long does peanut chutney last in the fridge?
Since peanut has a natural oil in it which comes out when you grind it, you can easily store peanut chutney in an airtight container and then put it in the fridge. Just make sure to keep it, the moment it gets cool down, as the peanut chutney tends to get spoilt easily.
Can I add a souring ingredient to this peanut chutney?
Yes, you can. You can add a tiny piece of tamarind. Rinse or soak the tamarind in some water before you blend it with the remaining ingredients. If you want you can replace tamarind with 1/2 tsp lemon juice or 1 to 2 tbsp curd. Lemon juice will give a fresh acidic tangy taste, while tamarind will give a sour taste.
Should I remove the skins of the peanuts?
Personally I don’t prefer removing skins. But if you want, then roast the peanuts and let them cool down. Peel the skins by rubbing the peanuts in your palms.
Any replacements for curry leaves?
Curry leaves gives a nice flavor to this chutney. But if you don’t have curry leaves you can skip them.
I do not have urad dal – what can I add instead?
Urad dal brings a nice crunchiness to this recipe, that is why I prefer adding it. But if you don’t have you can skip also.
I do not have coconut oil – Any Replacements?
I love the flavor of coconut oil in any South India Chutneys, but if it is not available you can replace it with vegetable oil.
Can we reheat the chutney?
Reheating changes the flavor of chutney. But if it is too cold, you can just steam it or heat it slightly on a low flame. Or you can keep it outside the fridge an hour before so that the chillness goes off.
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