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Groundnut Chutney

Snigdha's picture
Groundnut chutney is a wonderful condiment/dip/side dish when served with Pongal, Idlis (Steamed Pancakes) or even Dosas (Indian Crepes). It is easy to make and can be stored in an air-tight container and refrigerated up to 1 week. Though Groundnut chutney is traditionally made with only groundnuts, I have made a small variation by adding a little Channa Dal too and it tastes really good. Comments/Suggestions/Feedback on this Groundnut Chutney Recipe are welcome!
Ingredients
  Groundnuts 1 Cup (16 tbs)
  Channa 3 Tablespoon
  Red chillies 3
  Tamarind paste 1⁄2 Cup (8 tbs)
  Salt To Taste
  Mustard seeds 1⁄4 (For tempering)
  Cumin seeds 1⁄4 (For tempering)
Directions

Dry Roast groundnuts, channa dal and dry red chillies and remove from stove. Add either tamarind paste or juice of tamarind (the juice can be got by soaking some tamarind in warm water and then discarding the tamarind pulp). Add salt to taste and grind into a fine paste.

Heat 1 tbs oil in a small wok. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and add this seasoning to the ground paste.

Mix well and Serve as Side-dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South Indian
Course: 
Side Dish
Feel: 
Smooth
Method: 
Blending
Dish: 
Chutney
Occasion: 
Diwali, Holi, Wedding
Interest: 
Holiday, Everyday, Gourmet, Party
Ingredient: 
Groundnut
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
6

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Average: 3.8 (8 votes)

2 Comments

Jayashree's picture
Thanks for the chutney recipe, I have been searching this recipe for a long time. Usually I do only plain coconut chutney and this one tastes different, I will try it.
Snigdha's picture
Thanks Jayshree. Yes, it tastes very different from Coconut chutney. Do try it, I am sure you will like it.