Peanut chutney

I found the perfect recipe + a great substite for coconut chutney, and this one certainly floats my boat!


1 cup raw peanuts. Dry roast the peanuts and set aside.

1 small red onion, chopped

1 small orange or yellow pepper, chopped

3 garlic cloves

1/2 tsp. cumin seeds or zeera

1 tsp. coriander seeds

A pinch hing or asafoetida

Salt, according to taste

2 tsp.oil

Fresh lime/lemon juice


In a non-stick pan, heat oil over medium high heat. Add the cumin seeds, coriander seeds and hing. When the seeds start sputtering, add the onions and peppers. Saute for a few minutes, till the onions start turning translucent. Add the garlic, and saute for another 2-3 minutes. Season with salt. Turn off heat and let the mixture cool.

Grind the mixture, along with the roasted peanuts. Add water accordingly till you get a chutney-like consistency. Season with salt, as required.

For the tempering or tadka:

Heat a tsp.of ghee or oil. Add a whole dry red chili. Add 3/4 tsp. black mustard seeds. Add 1 tsp. roasted dalia or roasted chana dal. Throw in some fresh curry leaves. Add 7-8 black peppercorns, coarsely ground. Remove from heat, add 1/2 tsp. paprika or Kashmiri red chili powder.

Add the tempering/tadka to the chutney. Stir well. Add a squeeze of fresh lemon/lime juice. Serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s