ChutneyPeanut chutney recipe

Peanut chutney recipe

    Peanut chutney| verkadalai chutney, made using raw peanuts, red chili and garlic pairs very well with dosa and Idli. As such we all are a big fan of peanuts. This peanut chutney i  tasted in my friend’s place for the first time and i loved the taste very much. It was quite new to me and i immediately noted down the recipe from her. It was so simple and different from the usual coconut chutney i make for dosa | idli. So try out this no coconut added peanut chutney recipe.
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Peanut Chutney recipe

Peanut chutney

  • Recipe Cusine: Indian
  • Prep Time: 10 Minutes
  • Cook time: 10 Minutes
  • Serves: 3-4
  • Author: Jeyashri
  • Recipe Category: Breakfast | Dinner
  • Description: Peanut chutney| verkadalai chutney, made using raw peanuts, red chili and garlic pairs very well with dosa and Idli

     Raw peanuts  1/2 cup
     Red chili    5-6
     Garlic  3 cloves
    Tamarind  a tiny piece
    Salt  to taste
    Oil  1 tsp
    Mustard seeds   1/4 tsp
    Curry leaves  few
    Asafoetida  a pinch

Method with step by step pictures :

  • In a pan add few drops of oil and add the red chili, tamarind and garlic cloves.
  • Saute till the garlic changes  color to golden brown.
  • Add the peanuts.
  • Saute  the peanuts in a pan, till it turns golden brown.
  • Be careful, it should not get burnt.
  • Switch off the flame
  • Allow it to cool.
  • If you want to take out the skin of the peanut, you can do so by rubbing it with hands.
  • But you can proceed with grinding without taking out the skin too.
  • Add the roasted peanut, garlic, red chillies tamarind and salt and powder it in a mixie.
  • Add water to it according to your desired consistency.
  • I added 3/4 cup of water to it.
  • Add water to the powdered mixture and run the mixie.
  • Grind into a smooth paste.
  • Transfer it to a bowl.
  • Temper it with mustard seeds, curry leaves and asafoetida.
  • Enjoy with hot idli/ dosa.

Peanut chutney

  1. If you get unsalted roasted peanuts without skin , then skip the first 2 steps.
  2. Removing the skin from it doesn’t make any difference in the taste, so u can grind with the skin if u want.
  3. If you are making it frequently, then roast the raw peanuts in bulk , cool it and keep it in a air tight box.
  4. Add the water to it while grinding itself, otherwise it won’t mix up well with the peanut chutney.

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  1. wow…I love peanut chutney…and your version sounds simply mouthwatery…hot soft idli and peanut chutney is my ideal choice for breakfast…!
    very very professional clicks dear…!


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