Healthy and nutritious peanut chutney is a great substitute for the regular coconut chutney to serve along with dosa and idli ,if you want to try a unique and flavorful chutney variety .The key is use fresh peanuts and also make sure not to overboard with spices. Unlike coconut chutney which we usually serve along with South Indian breakfast dishes ,peanut chutney will remain fresh up to 3-4 days inside the refrigerator.Here is how to make it:


Peanuts-1 cup

Kashmiri chillies-5


Cumin seeds- 1/2 tsp

Tamarind pulp- 1 small piece of tamarind soaked in warm water.

Salt- as per taste



Heat a pan and roast peanuts  for few minutes.

Once it starts to crackle ,switch off the flame.

Once it cools down remove the skin and keep aside.

Take a blender jar add all the ingredients and grind it to make a smooth paste.

For seasoning fry some mustrds seeds ,urad dal,dry red chillies and curry leaves .

For seasoning

Mustard seeds- 1 tsp

Urad dal -1 tsp

Dry red chilly-2

Curry leaves- 1sprig

Oil- 1 tbsp






Roast peanuts for few minutes .Once it becomes crisp ,switch off the flame .
Peel off the skin

Grind by adding kashmiri chilli,tamarind pulp ,cumin seeds garlic and water .

Add salt and adjust the consistency by adding some water.
The tempering is poured over the chutney

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