Skip to content
Introduction:

Looking for a quick, delicious side that pairs with almost everything? This South Indian-style peanut chutney is creamy, nutty, and packed with flavor. Made with roasted peanuts, green chilies, and a hint of lemon juice, it’s the perfect match for dosa, idli, chilla, or even a simple bowl of steamed rice. Whether you’re new to Indian cooking or a chutney lover looking to try something different, this recipe is simple, versatile, and bursting with homemade goodness.

Peanut chutney (south-indian style)
Ingredients:

For the chutney:

  • 1/2 cup roasted peanuts
  • 2–3 green chilies (adjust to taste)
  • 1-inch piece ginger
  • 2–3 cloves garlic (optional)
  • 1 medium size onion
  • Spring onions (optional)
  • Few mint leaves
  • a bunch of fresh coriander leaves
  • Salt to taste
  • 1 tbsp of lemon juice
  • 2-3 tsp roasted chana dal (yellow gram)

For tempering :

  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/2 tsp urad dal (split black gram)
  • 6–8 curry leaves
Instructions:
  1. Roughly chop onions, ginger, garlic, green chilies,  spring onions.
  2. In a pan add oil, mustard seeds, cumin seeds and all chopped ingredients. Sauté till onions turn pinkish, add salt, roasted chana dal and roasted peanuts, mix well.
  3. Let them cool, and add in a blender, add mint leaves, coriander leaves and lemon juice. Blend into a smooth paste adding little water. Adjust thickness to your preference.
  4.  Prepare the tempering. Heat 1 tsp oil in a small pan.
  5. Add mustard seeds, cumin seeds and let them crackle.
  6. Add curry leaves, urad dal, and fry until golden.
  7. Let them sizzle for a few seconds.

Pour this tempering over the chutney and mix gently.

Serving Suggestions:
  • Serve with idli, dosa, upma, paniyaram, or even chilla.
  • Can also be used as a dip for snacks or a spread in sandwiches.
Tips & Variations:
  • Add a small piece of jaggery if you like a hint of sweetness.
  • Skip garlic for a satvik version.