Peanut chutney | Groundnut chutney

Goober chutney, also known equally groundnut Indian relish is a delicious flux of flavors that is finger trouncing good. This easy chutney is the perfect vegan side for all your favorite Due south Indian breakfasts like idli, dosa, uttapam, punugulu, vada and bonda. Groundnut vine is just another term for peanuts & are used in South Indian cuisine to take in curries, chutney and even podi.

Peanut chutney is made regularly in my location only comparable in most Telugu tongued homes. Information technology is indeed much convenient to make this thick, creamy and delicious chutney anytime as it does not need coconut.

If you are inquisitive what is peanut Indian relish? It is a traditional Indian condiment successful with roasted peanuts, Cuminum cyminum, super acid chilies, garlic and salt.

Contents

• About this recipe
• Recipe 1 – Peanut chutney piecemeal photos
• Pro Tips
• Formula 2 – Mint Peanut Indian relish
• Recipe 3 – Onion plant peanut chutney
• Variations
• Formula card

About this recipe

This delicious minor chutney is protein-packed, easy to make and boosts the nutrition profile of your everyday breakfast meal.

The options to expend this chutney are endless – use it as a side with breakfast, snacks, smear it on roti to relieve oneself kathi rolls or spread it finished your toasted simoleons. It's excellent to brighten skyward your meal aside serving it on the side.

There are so many ways agroundnut chutney is made. In this post I experience shared 3 different recipes & so many more variations which I give.

The first base one is the traditional Andhra palli chutney which is usually made with only 6 ingredients such As roasted peanuts, garlic, green chilies, cumin, Strategic Arms Limitation Talks and tamarindo. All of these are ground with water to a smooth chutney & most often it is not tempered.

However all home has their own recipe. Then many people use various other ingredients like urad decalitre, chana dal and curry leaves. My mom would always add some roasted lentils & curry leaves to most of chutneys A these enhance the savour. So the recipe I have distributed here is the way we pull round at home.

Too some people opt to dry roast the peanuts and polish of the skin for making chutney. I feel that's a lot of work just the Indian relish tastes much more nutty, flavourful and delicious.

Formula 1 – Peanut Indian relish step by step photos

If you want to consumption Tamarindus indica, soak a fine piece (1 tsp) to ¼ cup warm or sensual urine. Correct this aside to soak.

1. Pour 1 tsp oil to a pan or Kadai and heat it. Add 2 to 3 green chilies, 1 clove and 1½ tablespoon urad dekalitre Beaver State chana dal. To have andhra style peanut Indian relish, garlic is not fried but added directly to the chutney jar later. Sol if you want you can also add it directly to the jar. Dal lends a nutty odor to the Indian relish. Still you can skip it here.

2. Commence to fry them on a medium to lowly heat until dal turns golden & aromatic.

3. Remove the fried ingredients to a plate.

Roasting peanuts

4. To the Lapp pan, add peanuts. Begin to roast on a medium flame stirring perpetually. When they are half cooked, I add curry leaves. You can also decamp them if you assume't have. Curry leaves are good for the body and also makes the chutney more aromatic.

5. Retain to minor until they are well roasted. They start out to attain spluttering noise. This step is the key to bring on the fragrance of peanuts. When they are done, add cumin and turn off. Groom leaves should be crisp to get a nice aroma. Remove to a plate and cool totally the ingredients.

How to make peanut Indian relish

6. Add u them to a blender jar along with salt. Pour down water just decent to cover them. If you want to purpose tamarind tree, rain bucket the tamarind soaked water instead. You can also MBD raw garlic at this stage. If you have kids at home. First mix up the chutney without chilies. Set their portion parenthesis and then add the chilies and conflate once again.

7. Pour more piddle as needed and bring to a consistency you trust. Usually earthnut chutney is made thready. Check salt and spice up. Add more if required.

8. Most people do not normalize peanut chutney. If you prefer, just heat 1 tsp oil. Add 1 pinch of table mustard, 1 broken red chilies, few curry leaves and 1 crushed garlic. When the leaves turn crisp and ail begins to smell good, turn off the kitchen range and pour down the moderating over the peanut Indian relish.

Serve peanut chutney with idli operating theatre dosa.

Ingredients & substitutes

Peanuts: Ever choose good quality peanuts and avoid rancid ones. Do check the peanuts ahead roasting them. Almonds can be substituted in this recipe. Just soak them in boiling calorifacient water for 5 mins. Add them to cold water and peel the skin. Slick dry and use them as mentioned in the recipe.

Green chilies: Traditionally green chilies are misused but you can also use ruddy chilies. Ingredients like reddened chilies and tamarind likewise affect the colorize of the chutney. If you suchlike a orange Indian relish, then use red chilies.

Tamarind: I do not use tamarind in my chutney as we don't like the flavor. Since breakfasts like-minded idli, dosa and uttapam already birth a slight tangy flavor from the fermented clobber, I prefer to skim it.

Garlic: All but people prefer to use garlic raw soh they add information technology sore to the liquidizer without frying. This gives a pungent smell.

Curry leaves are healthy so sometimes I bring a lot of them about half cup to my peanut chutney. It tastes good but they have to be fried well until crisp. If you do not have you English hawthorn simply skip them operating theater add roughly mint leaves.

Decalitre is one of the key fixings in most chutney recipes. Either chana dal or urad dal is victimised to enhance the flavor. But this groundnut chutney tastes favourable even without dal as peanut itself has a nutty aroma. Indeed you can easily skip dal.

Pro Tips

1. Roasting peanuts all right until fragrant on a medium to low heat is very important for a good tasting Indian relish. Avoid frying on high flare. The inalterable few minutes you can roast them on a dejected heat to bring out the aroma. Low cooked peanuts odour cutting in the chutney.

2. Peanut Indian relish girdle good for 2 to 3 hours subsequently that the taste begins to fall. Thusly to keep it good for longitudinal hours, use filtered piss or boiled and cooled water supply. I ne'er refrigerate this peanut Indian relish as I always feel IT tastes best & much more delicious when it is fresh reason.

3. Traditional Andhra peanut chutney is a tur careful to make and is time consuming. The peanuts are cooked number one, cooled and so the rind is removed completely. Roasted nuts are draped in a textile and then rubbed so the skin comes off easily.

Many people say the skin of the peanuts very regard the penchant of the peanut vine Indian relish. However it is a personal choice. The chutney made with skinless peanuts taste much nutty & has a intense savor.

4. To save some time in the mornings, we usually roast all the ingredients the previous Night & cool them. It is so much easier in the morning to just fuse them.

Recipe 2 – Mint Peanut chutney

I sometimes add mint or pudina leaves to the peanut Indian relish & it totally elevates the flavor & gustatory modality. Mint aids digestion thusly it is zealous to bestow a smattering of these leaves. I also use a piece of ginger and little lemon tree succus for this version.

Ingredients

½ cupful peanuts
2 to 3 unripened chilies
½ tsp cumin seeds (jeera)
1 tbsp oil
½ to ¾ cup Mint leaves or pudina leaves
½ edge in ginger OR 1 to 2 garlic cloves
1 tbsp lemon juice or lowercase tamarind (elective)
½ tsp salinity (adjust to taste)
Urine PR

Instructions

1. Roll the mint leaves from the stems and add them to a pipe bowl of water. Rinse them &A; suspend to enfeeble whole.Heat oil in a pan and fry the chilies for 2 to 3 mins until they get blistered. Move out to a plate.
2. Add the peanuts to the pan and fry them on a medium oestrus until metallic &A; aromatic. So turn off and supply cumin. Fry for 30 seconds
3. I always use the raw mint leaves to make up this chutney. But if you do non like to use them raw then youngster them for roughly 1 to 2 mins.
4. Cool and carry-over completely the ingredients to a liquidizer shake up. Add ginger or garlic, salt and little H2O.
5. Blend to smooth chutney adding Sir Thomas More water if needed.
6. This Indian relish needs no tempering. If you favor then heat 1 tsp inunct. Total a pinch of leaf mustard and a broken red chilli.
7. When the seeds splutter, then add curry leaves. The leaves will bout toast and so add hing. Pour this over the peanut chutney. Function with idli, dosa, paratha.

Recipe 3 – Onion peanut chutney

In this recipe, onions give a natural sweet taste to the peanut chutney. You behind Christopher Fry the onions until transparent or plane caramelise them. Both ways it tastes good.

Ingredients

• ½ cup peanuts
• ½ transfuse cubed onions
• ¾ tsp Cuminum cyminum seeds
• 2 sprigs curry leaves (optional only recommended)
• 2 tbsp cooked Hans C. J. Gram (elective)
• 1 to 2 garlic cloves
• 2 to 3 green chilies OR red chilies
• Salt A necessary
• 1 tbsp oil or as needed
• Tamarind paste as needed (optional)

Instructions

1. Ensure you use cubed onions instead of chopped. The flavor and taste is best with cubed onions.

2. Heat oil in a pan. Fry the peanuts on a medium inflame until fortunate & aromatic.

3. Add cumin and garlic to the hot goat god and saute for 1 to 2 mins. Dispatch these and reserve. I victimized rinsed peanuts here so the skin got charred to a fault quickly before they were roast.

4. Tot another teaspoon inunct and fry the onions and slit chromatic chilies for 3 to 4 mins. OR until the onions wrick garden pink to golden. The raw smell of the onion should go away. You can also add groom leaves along with the onions if you want.

5. Cool complete the ingredients. Blend them together with salt and water pro re nata. If using fried gram and tamarind spread you can add them to the jar in real time.

6. Take a leak a smooth chutney adding more weewe as required. Perceptiveness test and add more than salt. Pour Thomas More water if requisite to bring it to body. Remove this to a serving sports stadium.

7. Tempering is optional. But you buns if you prefer. Heat 1 tablespoon oil and add a nip of mustard seeds, 1 filch of Cuminum cyminum seeds (optional), 1 pinch of urad dal. When the dal turns blest, add curry leaves and red chilli. Turn off when the curry leaves ric crisp. Add a pinch of hing.

Pour the tempering to the chutney. Serve well peanut chutney with dosa, idli and uthappam.

Variations

How to urinate peanut pachadi for rice?

This is basically a intense ground mixture which is called as pachadi. It is mixed with hot plain Sir Tim Rice & ghee. This is usually served in many Andhra restaurants in a Bhojanam. Here is my mamma's version.

Estrus 1 teaspoon oil and tike 6 to 8 red chilies, 1 teaspoonful urad dal & 1 tablespoon chana dal until lightly golden. Add 1 tablespoonful coriander seeds, ½ teaspoon cumin seeds. Fry until fragrant and appropriate. To the same pan add 1 teaspoonful inunct and 1 sprig curry leaves, ½ cupful peanuts and roast until hydrocarbon. Append ¼ cup coconut (dried Beaver State fresh).

Saute just for 1 to 2 mins. Cool and add to a wedge with sharp, 1 to 2 Allium sativum cloves, 1 teaspoon tamarind paste and 1 teaspoon jaggey (optional). Scrape the sides. Add 4 to 5 tbsps water and pulverization to a coarse thick chutney. If you deprivation you can temper this peanut chutney.

How to earn instant peanut chutney?

Simply blend half cup store bought roasted peanuts, 1 small garlic clove, 2 chromatic chilies, ½ teaspoon Cuminum cyminum, little salt and 8 mess leaves (if you look-alike) with 1/3 cup water supply until smooth. You can too purpose more or less Citrus limon succus or Tamarindus indica paste to add tang to the chutney.

How to make tomato peanut chutney?

Laugh at ¼ cup peanuts until golden & fragrant. Keep them aside. Small fry 1 sprig groom leaves, 1 ail clove & 4 red chilies until crisp in 1 tablespoon oil. Add 1 ¼ cup cut tomatoes &ere; saute until mushy & soft. Unqualified & blend these with piss to a thick chutney. You may temper it if you prefer.

You can also sum up onion and tomatoes some to make a tangy, spicy &adenylic acid; delicious chutney. I have shared a similar single here on my tomato Indian relish formula

Here are more than Chutney recipes you may like to check Coconut chutney, Gamey Tomato chutney, Mint or Pudina Indian relish.

Faqs

Is peanut Indian relish healthy?

Yes peanut Indian relish is healthy if eaten in moderation. IT is protein-packed, deluxe in fiber & healthful fats. Though peanuts are squat-carb nuts, they are peaky in calories. So IT is uncomparable to eat this in easing for optimal health benefits.

How long does Arachis hypogaea chutney hold out in the electric refrigerator?

Peanut chutney keeps close in the refrigerator for 2 days. After that the flavor & taste begins to diminish. All the same fresh ground chutney is very much more sapid.

Can you reheat peanut chutney?

No! Reheating it will neuter the flavors. You may steam IT for a short while.

Related Recipes

Recipe card

• ▢ ½ cup peanuts (groundnuts) (or roast skinned peanuts)
• ▢ 1½ teaspoon oil
• ▢ 1 small garlic garlic clove
• ▢ 1 to 2 green chilies or bloody chilis (adjust pro re nata)
• ▢ ¼ teaspoon salt American Samoa required
• ▢ ½ teaspoon cumin seed seeds or jeera
• ▢ ½ to ¾ transfuse water (adjust pro re nata)

optional

• ▢ 1½ tablespoons urad dal surgery chana dal (nonmandatory) (skinned dishonourable lentils or bengal gm)
• ▢ ½ teaspoon tamarind or paste as desired (optional)
• ▢ 1 to 2 sprigs curry leaves (optional)

tempering (nonobligatory)

• ▢ 1 teaspoon oil color
• ▢ ¼ teaspoonful leaf mustard
• ▢ 1 red chili broken
• ▢ 1 pinch hing or asafoetida
• ▢ 1 small Allium sativum crushed
• ▢ 1 twig curry leaves

How to make peanut chutney

• ▢

  Heat 1 tsp oil in a pan. Youngster green chilies, dal & Allium sativum until the dekalitre turns golden.

• ▢

  Remove and allow. You can too add garlic directly to the chutney jar without sauteing.

• ▢

  Add peanuts &ere; fry along a intermediate flame until metallic and aromatic. Not only the skin of the peanuts, simply also the nut has to turn slightly golden to bring out the aroma.

• ▢

  Sum up cumin to the nigh peanuts. You canful also act up dry roasting of peanuts without oil. Keep digression to cool.

• ▢

  Transfer all these to a blender jar on with garlic, tasty and ½ to ¾ cup water.

• ▢

  If exploitation tamarind, soak IT in some water system and filter the tamarind soaked water to the jar.

• ▢

  Blend to smooth peanut chutney. I do non exercise tamarind for peanut chutney.

• ▢

  Taste it and add many salt and chili if needed.

Optional – Talimpu operating theatre moderating

• ▢

  Supply 1 teaspoon oil to the hot pan.

• ▢

  Next hyperkinetic syndrome Indian mustard, red chili, garlic and curry leaves. Fry till the leaves good turn firm.

• ▢

  Lastly attention deficit hyperactivity disorder hing. Put off the heat and decant this over the groundnut chutney.

• ▢

  Serve peanut chutney with idli operating theater dosa.

1. Nigh Telugu speaking homes dry roast the peanuts first of all and remove the scramble. Then economic consumption them for making peanut chutney. The gustation of that is much richer.
2. If you favor to use tamarind for the Indian relish then soak it in little water earlier you begin to fry the peanuts. And then it turns soft, squeeze it and use. You can as wel skip soaking tamarind and add it now to the jounce if IT is clean.

Option quantities provided in the formula card are for 1x only when, original recipe.

For best results follow my detailed gradation-by-step photo instructions and tips higher up the recipe card.

Alimentation Facts

Peanut Indian relish | Groundnut chutney

Amount Per Helping

Calories 273 Calories from Fat 189

% Daily Value*

Overweight 21g 32%

Saturated Fat 3g 19%

Sodium 114mg 5%

Potassium 271mg 8%

Carbohydrates 12g 4%

Fiber 5g 21%

Sugar 1g 1%

Protein 11g 22%

Vitamin C 4.2mg 5%

Calcium 42mg 4%

Atomic number 26 1.9mg 11%

* Percent Daily Values are supported on a 2000 calorie dieting.

© Swasthi's Recipes

This post was first published in July 2015, Updated & republished in December 2020.