Why did my peanut chutney turn bitter?

The most common cause is over-roasted peanuts or burnt garlic, urad dal, or dried red chili in the tempering.

How thick should this chutney be for idli or dosa?

It should be spoonable and creamy, not thin like a sauce. Add water little by little because peanuts absorb liquid as the chutney sits.

How long does peanut chutney keep in the fridge?

It is best the day it is made, but it generally keeps well for about 2 days refrigerated in a clean, covered container.

Can I make this chutney without onion?

Yes. The chutney will taste more direct and nutty; increase tamarind slightly or add a bit more chili to maintain balance.

What can I serve with peanut chutney besides idli and dosa?

It also goes well with upma, pesarattu, uttapam, paniyaram, and even as a spread inside wraps or sandwiches.

Home / Recipes / south_indian / Peanut Chutney

south_indianEasyveganvegetariangluten freedairy free

Peanut Chutney

RATING

4.4/5(95)

TASTE SCORE

8/10

Nutty, creamy peanut chutney with a gentle heat and bright tang makes a lovely partner for idli, dosa, and upma. It comes together quickly with roasted peanuts, fresh aromatics, and a simple tempering on top.

PREP

10m

COOK

SERVES

1 TBSP

88 cal

SERVINGS

METHOD · 5 STEPS

roast · ~5 min
Roast the peanuts.
Heat a small pan over medium heat and roast the peanuts, stirring often, until lightly golden and fragrant. Transfer to a plate and let them cool slightly.
TIPKeep the heat moderate so the peanuts roast evenly without turning bitter.
saute · ~4 min
Cook the aromatics.
1.In the same pan, heat the oil over medium heat.
2.Add the onion, garlic, and green chili.
3.Cook until the onion softens and turns lightly golden, about 3 to 4 minutes.
4.Take the pan off the heat and let the mixture cool for a minute.
mix · ~2 min
Grind the chutney.
Add the roasted peanuts, cooked onion mixture, tamarind, salt, and water to a blender jar. Grind to a smooth or slightly coarse chutney, depending on how you like it.
TIPAdd water a little at a time to keep the chutney thick and spoonable, not runny.
temper · ~1 min
Make the tempering.
1.Heat a small spoon of oil from the pan residue or use the remaining oil in the warm pan.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili and curry leaves and cook for a few seconds until fragrant.
TIPStand back when the curry leaves hit the pan because they can splutter.
assemble · ~1 min
Finish the chutney.
Spoon the peanut chutney into a serving bowl and pour the tempering over the top. Mix lightly or leave it on top, then serve with idli, dosa, or upma.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the peanuts only until lightly golden; deep browning can make the chutney taste bitter.
2
Let the onion-garlic mixture cool briefly before grinding so the chutney stays creamy, not oily.
3
Add the water gradually while blending; peanut chutney thickens slightly as it stands.
4
For a classic dosa-side texture, keep it a little coarse rather than blending completely silky.
5
Temper just before serving so the mustard, urad dal, and curry leaves stay crisp and aromatic.
6
If storing, refrigerate the ground chutney and add fresh tempering after reheating or bringing to room temperature.
7
A small extra pinch of tamarind can brighten the chutney if your peanuts taste especially rich or sweet.