Peanut chutney recipe / Groundnut chutney recipe

OLYMPUS DIGITAL CAMERALooking out for a substitute for coconut chutney? here you go… Peanut/Groundnut chutney can be a very good substitute for your regular coconut chutney to along with Idli or dosa. Sometimes, we need a change ! Everytime coconut chutney is not so happening isn’t it??? Or there are instances when you dont really have grated coconut and you are lazy to grate one and make chutney. So this recipe will do good for you.

South Indians love our breakfast only when there is idli, dosa or uttappam or anything such… Sunil never gets bored of eating dosas for breakfast. Like, 4 times a week ! But he wants the crisp type dosas with spicy chutney ONLY!!! and my older one wants it soft and buttery !!! Preferences you see ! Whatsoever I love doing anything they wish to eat πŸ™‚ As far as its concerned to cooking and feeding them healthy rather than junk, I never mind. I love doing any experiments with foodΒ at any given point of time. I love cooking πŸ™‚

So,dragging your attention back to this recipe, Peanut chutney is subtle in spice level and is perfect for your Idlis and dosas. Another main point is, this chutney doesn’t spoil unlike any coconut chutneys. You can preserve it in the refrigerator for a good amount of days. But not more than a week πŸ˜›


Peanuts/Groundnuts – 1/4 cup

Onion – 1 small (chopped)

Tomato – 1 small (chopped)

Ginger – 1″

Garlic – 2 pods

Green chilli – 2

Red chilli powder – 1 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Coriander leaves – 3 tbsp (finely chopped)

Oil – 1 tbsp

Salt to taste.


Part 1 : Roasting the ingredients

Part 2 : Grinding the chutney

Part 1 : Roasting the ingredients

  1. In a pan, add oil and allow it to heat
  2. Add peanuts and fry till they are crisp.
  3. Add chopped onions, grated ginger, crushed garlic, green chilli and saute till raw smell disappears
  4. Add chopped tomatoes and cook till they are mushy and oil starts to separate
  5. Add red chilli powder,coriander powder, cumin powder, salt and fry for a minute more
  6. Add coriander leaves and mix everything well
  7. Turn off the gas and allow the mixture to cool

Part 2 : Grinding the chutney

  1. Transfer the cooled mixture in to a mixer jar
  2. Add little water and grind it to a smooth paste
  3. Transfer it in a serveware and serve it along with dosas or idlies.


  • Please add green chillies or red chilli powder according to your spice handling capacity πŸ™‚
  • If you are on a “no garlic no onion” day you can blindly skip both the ingredients and make this chutney following the same procedure


2 Comments Add yours

  1. chefkreso says:

    Great recipe 😁

    Liked by 1 person

    1. Thank you so much πŸ™‚

      Liked by 1 person

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