Hey there, fellow food enthusiasts! Today, I have an absolute treat for you in the form of a lip-smacking recipe: Easy Homemade Peanut Chutney! If you're a fan of deliciously nutty and slightly spicy condiments, then you're in for a real delight.
My mom learned this from a neighbour when we were staying in Bangalore. Our neighbour was from Andhra Pradesh. They had peanut farms in Andhra Pradesh and they use peanuts in almost all their dishes. This is the chutney they serve with iddli, dosa etc. This versatile chutney pairs perfectly with any South Indian breakfast, but don't let that limit your creativity. It's also fantastic as a dip for veggies or as a spread for sandwiches. Trust me, once you taste this homemade goodness, you'll be wondering why you haven't made it sooner. Also, peanuts have numerous health benifits therefore ideal to include in your breakfast. So, gather your ingredients, put on your apron, and let's dive into the delightful world of peanut chutney together!
Easy Homemade Peanut Chutney Recipe
Cusine: South Indian
Serves 3-4 people
Cooking time: Around 15 minutes
Section 1: Ingredients Required
For Grinding:
½ cup peanuts
3/4 tbsp coconut oil or any vegetable oil
½ teaspoon cumin seeds
1 teaspoon split black gram/urad dal
¼ cup onion or 4-5 pearl shallots
3 cloves garlic
3-4 dried whole red chillies (optionally you can add 1/2 tsp red chilli powder if you want to add more spice and colour)
1 small piece of tamirid or lemon/lime juice to taste
Salt to taste
½ cup water for grinding or more as needed
For Tempering:
1 teaspoon coconut oil
½ teaspoon mustard seeds
½ teaspoon black gram /split urad dal
a pinch hing (asafoetida)
1 spring curry leaves
1 dried whole red chili
Section 2: Equipment Required
Mixer/High speed Blender/Food Proecessor
Section 3: Recipe Video
For better understanding watch the recipe video before reading the instructions.
Section 4: Instructions
For grinding:
add 1/2 cup of peanuts to the pan. Roast the peanuts for a few minutes until they turn slightly golden and set it aside to cool. (you can use it as it is or you can use it after removing the skin).
Heat 3/4 tbsp of coconut oil (or olive oil) in a pan over medium heat.
Add 1/2 teaspoon of cumin seeds and 1 teaspoon of split urad dal to the pan. Sauté them until they turn golden brown and aromatic.
Add 1/4 cup of chopped onion (or 4-5 pearl onions/shallots), 3 cloves of garlic, 3-4 dried whole red chilies (or green chilies), and a small piece of tamarind to the pan. Sauté them until the onions become translucent.
Remove the pan from heat and allow the mixture to cool down.
Once the mixture has cooled, transfer it to a blender or food processor. Add salt to taste here or on the end.
Grind the mixture to a coarse paste, gradually adding 1/2 cup of water or as needed to achieve the desired consistency. The chutney should be smooth but not too runny.
Transfer the peanut chutney to a serving bowl.
For tempering:
Heat 1 teaspoon of coconut oil in a small pan.
Add 1/2 teaspoon of mustard seeds to the pan and let them splutter.
Add 1/2 teaspoon of split urad dal, a pinch of hing (asafetida), 1 stalk of curry leaves, and 1 dried red chili to the pan. Sauté them until the dal turns golden brown and the curry leaves become crisp.
Pour the chutney over the tempering or tempering over the prepared peanut chutney. Add salt if you have not added and lime juice if you have not added tamirid and mix well.
Your peanut chutney is now ready to be served! It goes well with dosa, idli, or any other South Indian breakfast dishes. Also, you can use these as dips for veggies on sadwiches etc. Enjoy!
Section 5: Storing instructions and conclusion
To ensure the longevity and freshness of your homemade peanut chutney, follow these simple storing instructions:
Allow the peanut chutney to cool completely before storing it.
Transfer the chutney to an airtight container, preferably a glass jar or a food-grade plastic container.
Make sure the container is clean and dry to prevent any moisture from causing spoilage.
Seal the container tightly to keep air out, which helps preserve the chutney's flavor and texture.
Store the peanut chutney in the refrigerator to maintain its freshness. It can stay fresh for up to 5 to 7 days when refrigerated.
Before using the chutney, give it a stir or mix to ensure the flavors are well-distributed.
Avoid leaving the chutney at room temperature for extended periods, as it can spoil quickly.
By following these guidelines, you can enjoy your delicious peanut chutney for several days, enhancing your meals with its delightful flavors. Hoping you liked the recipe. Looking forward for your feedback and comments.
Thank you. Stay healthy, stay happy!
Yummily,
Vinitha
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