Peanut Chutney Recipe | How to make Peanut Chutney

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Peanut Chutney for Idli

As many regions, cuisines and communities, as many varieties of chutneys in our country. The same basic ingredients like peanuts, coconut etc are paired in innumerable combinations leading to a plethora of recipes each tasting different and unique from each other. This peanut chutney recipe uses the bare minimum of ingredients yet the result is one of the best tastings, not to forget quick chutney that pairs beautifully with Idlis and Dosas.

Course Snacks
Cuisine Indian, South Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 servings
Calories 106 kcal
Author Anju Bhagnari


  • 100 grams Raw Peanuts
  • 6 Garlic Cloves
  • 6 Curry Leaves
  • 3 Green Chillies
  • 1 tablespoon Fresh Coriander Leaves
  • Salt to taste
  • Water as needed


  1. Heat an iron tawa or pan over low heat.
  2. Add peanuts, garlic cloves, curry leaves and green chillies for dry roasting.

  3. For easing the task, take half quantity in one go.

  4. Stir them almost continuously for avoiding burning and also for uniform roasting.
  5. When the peanuts color changes and they become crunchy, shut off the flame.

  6. Remove to a big plate and let them cool.

  7. When the peanuts become cool to touch, rub a handful between the two palms to remove the skin.
  8. Do so for the whole batch.

  9. Flip the plate to separate the skin and the peanuts.

    Peanut Chutney step by step process
  10. Blow off the dry skin.

  11. Now, add these peanuts, garlic cloves, curry leaves, coriander leaves and green chillies in a mixer jar.

    Peanut Chutney preparation process
  12. Grind in batches if the jar is small.

  13. Pulse to grind them bit by bit to powder form.

  14. Once in a while use the grind option but not continuously else the jar will heat up.

  15. Add the salt and enough water to get a medium consistency chutney.

  16. Pulse a few times to get a smooth homogeneous mixture.

  17. Remove in a bowl and serve with Idli or Dosa.

    How to make Peanut Chutney for Idli
  18. Optionally, temper with mustard seeds and cumin seeds for additional flavor.


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