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Close up shot of Peanut chutney in black bowl with few groundnut seeds spread around.
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4.75 from 8 votes

Peanut Chutney Recipe

This is super flavorful Andhra style peanut chutney is a perfect breakfast side dish for idli and dosa, vada, paniyaram, uttapam. Oh, it tastes stunning with rice and rotis! It's creamy, tasty and made without coconut!
Prep Time10 mins
Cook Time15 mins
Course: Accompaniment, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Servings: 6
Calories: 256kcal
Author: Farrukh Aziz


  • 1 tablespoon Vegetable Oil
  • 1 cup Peanuts
  • tablespoon Urad Dal
  • 4 Green Chilies chopped
  • 6-7 cloves Garlic
  • 1 Onion medium sized, sliced
  • 1 Tomato medium sized, cubed
  • 3 tablespoons Tamarind Pulp
  • Salt to Taste

For Tempering

  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • 1 sprig Curry Leaves
  • 2-3 Dry Red Chillies
  • ¼ teaspoon Hing


  • Heat oil in a pan.
  • Add peanuts and roast until slightly brown. Do not burn.
  • Remove the roasted peanut onto a plate.
  • In the same pan, add urad dal, green chilies, garlic cloves and sliced onion.
  • Fry for 2-3 minutes until raw smell goes off.
  • Add cubed tomato and fry for 2-3 minutes until tomato softens.
  • Remove them on the plate and cool completely.
  • Add the roasted ingredients into mixer / grinder along with tamarind pulp, salt and water.
  • Grind it to a smooth chutney.
  • Transfer the chutney into a bowl.

For tadka (tempering)

  • Heat oil in small pan.
  • Add mustard seeds and let it crackle.
  • Then, Add curry leaves and fry for few seconds.
  • Now, add dry red chilies and hing (asafoetida), fry for few seconds. Take it off the heat.
  • Pour the tempering over the chutney and mix.
  • Serve peanut chuteny with idli, dosa, vada, pamniyaram, uttapam, rice or roti and enjoy.



Calories: 256kcal | Carbohydrates: 16g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Sodium: 110mg | Potassium: 319mg | Fiber: 5g | Sugar: 7g | Vitamin A: 183IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg