Roasted peanut chutney recipe

Peanut chutney is an excellent accompaniment for idlis, dosas  and rotis.  This spicy and fiery chutney can also be used as a spread for sandwiches. Peanut chutney, if refrigerated, stays good for   2-3 days.


Prep Time : 5 mins

Cook Time : 10 mins

Servings – 2 persons

Total time – 15 mins

Indian cuisine



Grated coconut – 1 cup

Roasted peanuts – 1/2 cup

Whole red chillies – 2

Garlic cloves – 2

Deseeded tamarind chunk – 1/2 teaspoon

Jaggery – 1/4 teaspoon (optional)

A pinch of asafoetida or hing

Cooking oil – 1 teaspoon

Salt to taste

For seasoning

Cooking oil – 1 tablespoon

Mustard seeds – 1/2 teaspoon

10-12 curry leaves


Heat 1 teaspoon of  oil in a pan. Add peanuts and roast them on a low to medium flame for 3-4 minutes.  Remove its skin to some extent.

In a mixer grinder, add the roasted peanuts, grated coconut, red chillies, garlic cloves, tamarind chunk, hing, jaggery and salt  and grind them with little water to a thick and smooth consistency.  Transfer the peanut chutney to a serving bowl.

Heat another 1 teaspoon of oil in the same pan.  Add mustard seeds and allow them to splutter. Add curry leaves and saute for half a minute.  Pour this seasoning to the chutney.

Serve roasted peanut chutney with idlis, dosas, uttapams, upma or medu vadas.


You can also prepare peanut chutney without the coconut.  In that case take one cup of peanuts alongwith the rest of the above ingredients and make the chutney.  You can store this chutney for 4-5 days in the refrigerator.





4 Responses to Roasted peanut chutney recipe

  1. mohammed says:

    It is nice recipe but can we use sinthetic vinegar instead of tamarind and brown sugar instead of jaggery?

  2. eCommonMan says:

    Good recipe. However, it’s the first time I am noticing jaggery being used in peanut chutney. Would the chutney become too sweet, as the peanut itself is a bit sweetish. Anyway.

    BTW, I prepare peanut chutney almost the same way; but without the coconut and I use onion instead.

    I would 1st roast the peanuts & keep it aside. Then shallow fry 1 (or 2) medium sized onion (chopped). Then add all ingredients and grind them.

    • Charulata says:

      Thanks for liking the recipe..You can make this chutney without adding jaggery. Adding jaggery is only optional. Adding onions instead of coconut is another method of making this chutney, which is also equally tasty.

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