Go Back
Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney
Print

Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney

Peanut Chutney or Groundnut Chutney is a South Indian Chutney that is prepared by roasting peanuts along with other ingredients and then grinding them to make a smooth paste.
Course Chutney, Dips & Spreads, Side Dish
Cuisine Indian, South Indian
Keyword Peanut Chutney
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 2 minutes
Total Time 17 minutes
Servings 2 servings
Calories
Author Recipe by Chits

Ingredients

For Peanut Chutney:

  • 1/2 cup Peanut (Groundnut)
  • 1 tablespoon Urad Dal
  • 1 tablespoon Chana Dal
  • 5-6 cloves Garlic Cloves
  • 1 piece Green Chilli
  • 1 teaspoon Tamarind Paste
  • 1 tablespoon Oil
  • Salt to Taste
  • Water

For Tempering:

  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Urad Dal
  • 1 piece Dried Red Chilli
  • A pinch Asafoetida (Heeng)
  • 6-7 leaves Curry Leaves
  • 2 teaspoon Oil

Instructions

  • Heat a pan over medium heat. Add the Peanuts (Groundnut) and dry roast it. We do not need to add oil.
  • Turn the heat to low and roast the Peanuts till it starts leaving the outer layer. Keep on stirring so that the Peanuts do not burn.
  • Switch off the flame and allow it to cool down. After it cools down rub the peanuts with your palm so that the outer layer comes out from the peanuts completely. Transfer it to mixer grinder jar.
  • Now heat 1 tablespoon Oil over medium heat. Add Chana Dal and Urad Dal. Roast it.
  • Add Green Chilli and Garlic Cloves. Roast it for a minute.
  • Switch off the stove and transfer the roasted ingredients to the grinder jar with roasted peanuts.
  • Add Tamarind Paste and Salt. Add Water as required and blend it to smooth paste.
  • Add more water if necessary as per the consistency required. Take out the Chutney in a large bowl. Keep it aside.
  • Now prepare the tempering by heating oil in the pan.
    Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney
  • Add Mustard Seeds, Urad Dal, Dried Red Chilli, Heeng and Curry Leaves. Saute and allow it to splutter.
    Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney
  • Pour the tempering over the Peanut Chutney. Mix it with the help of spoon. Peanut Chutney or Moongfali Ki Chutney is ready to be served.
    Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney
  • Serve it with Dosa, Idli, Uttapam, Vada, Parantha etc. or any other of your favourite recipes.
    Peanut Chutney/Groundnut Chutney/Moongfali Ki Chutney

Notes

  1. The amount of water can be varied as per your choice of the thickness of the Peanut Chutney.
  2. There can be different variations of this chutney. You can add coriander to make Coriander Peanut Chutney or Mint to make Mint Peanut Chutney.
  3. To give a different taste you can also add Grated Coconut while blending the chutney.
  4. The chutney can also be prepared without removing the outer skin of the peanuts. The colour of the chutney will slightly change.
  5. Tamarind Paste can be replaced with Lemon Juice.