Jan 292015

This is a quick and easy chutney for any south Indian breakfast recipe. It tastes super tasty and if I have to pick any chutney recipe, it would always be either tomato chutney or this yummy peanut chutney. A light seasoning with mustard and hing takes to an entirely new level. Do try this out with any breakfast and you will agree with me 🙂 IMG_2023-3 Some chutney recipes that I have already shared are – onion coriander chutney, capsicum chutney, onion chutney, ginger chutney, coriander chutney.

Serves: 2

Preparation time: 10 mins


Peanuts or groundnuts – 1/3 cup

Tamarind pulp/extract – 1 tbsp

Dry red chili – 4

Turmeric powder – ½ tsp

Salt – to taste

For tadka:

Mustard seeds – 1 tsp

Hing/asafoetida – ½ tsp

Oil – 1 tsp

IMG_2027-3 Procedure:

  1. Dry roast the red chili and peanuts together till the peanuts fry up a bit and turn into darker color. Be careful not to burn them. Transfer to a bowl along with tamarind extract and set aside to cool.
  2. In the same pan, heat oil and once hot, add the mustard seeds and hing and let them pop up. Remove from heat.
  3. Transfer the peanut mixture into a blender; add the turmeric powder and salt. Add enough water and blend to a chutney consistency. Transfer to a bowl.
  4. Into this, add the prepared tadka and mix well. Serve with idly or dosa.


  4 Responses to “Peanut or groundnut chutney”


    Hi…..plz tell me what is tamarind pulp..


      Hi, tamarind pulp is imli paste. Just soak imli(tamarind) in water for few minutes and squeeze the pulp.


    Hi! After dry roasting, should we remove the skin of peanuts before blending or as it is?

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>