Vegan Masala Recipe
Peanut Chutney Recipe | Groundnut Chutney
Roasted peanuts, chana dal and chilli blend into a creamy South Indian chutney with real savoury depth. Spoon it beside dosa or idli, then add a fragrant mustard-seed tempering.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Roasting the peanuts, chana dal, and spices first gives this chutney a clean nutty base and a smooth finish.
Serving idea
Best served simply
Serve with hot idli or crisp dosa, with a little extra chutney on the side for dipping.
Cook the recipe
Method
- 1
Heat 1 tablespoon oil in a pan over low heat and add 2 tablespoons chana dal.
- 2
Stir the chana dal often and toast until it turns deep golden, taking care not to let it burn.
- 3
Remove the chana dal from the pan and set it aside.
- 4
In the same pan, add ½ cup peanuts and roast over low to medium-low heat for 4 to 5 minutes, until crisp and lightly browned.
- 5
Add 12 to 15 curry leaves, 2 to 3 green chilies, 2 garlic cloves, and 1 pinch asafoetida, then sauté for about 1 minute until the curry leaves turn crisp.
- 6
Stir in 1 tablespoon white sesame seeds and turn off the heat.
- 7
Let the mixture cool to room temperature, then transfer it to a blender along with the roasted chana dal and salt to taste.
- 8
Add ¾ cup water and blend until smooth, adding a little more water only if needed for the texture you like.
- 9
Transfer the peanut chutney to a bowl and serve.
A few useful notes
Notes
- For a thicker chutney, keep the water at the lower end; for a looser version, add a little more after blending.
- The chutney will thicken slightly as it rests, so loosen it with a spoonful of water before serving if needed.
- Store in the refrigerator in an airtight container for 2 to 3 days. Stir well before serving, since the peanut oil can settle.
- Use dry red chilies instead of green chilies if you want a deeper, sharper heat.
- This works well with idli, dosa, vada, or as a sandwich spread.
Gather everything first
Ingredients
- 1 tablespoon oil (any neutral oil)
- 2 tablespoons chana dal (20 grams, husked and split Bengal gram)
- ½ cup peanuts (80 grams, raw)
- 12 to 15 curry leaves (small to medium-sized)
- 2 to 3 green chilies (or dry red chilies)
- 2 garlic cloves (small to medium-sized)
- 1 pinch asafoetida (hing, optional)
- 1 tablespoon white sesame seeds (10 grams)
- 1 tsp salt
- ¾ cup water (or as needed)
Learn the technique
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