Ingredients

• 1 cup raw peanuts
• 1 tbsp oil
• Salt to taste

• 2 dried red chillies
• 2 garlic cloves
• 1 tbsp tamarind pulp
• ¼ cup water (adjust as needed)

• 1 tsp mustard seeds
• 1 tsp urad dal
• 8–10 curry leaves
• 1 tsp oil

Instructions

1. Roast Peanuts: Heat oil in a pan and roast peanuts on medium flame until golden and aromatic. Cool slightly.
2. Roast Chillies & Garlic: In the same pan, lightly roast dried red chillies and garlic.
3. Grind Chutney: Add roasted peanuts, chillies, garlic, tamarind, salt, and water to a grinder. Grind to a smooth or slightly coarse paste.
4. Adjust Consistency: Add more water if required to reach desired thickness.
5. Prepare Tempering: Heat oil in a small pan. Add mustard seeds and let them splutter.
6. Add Dal & Curry Leaves: Add urad dal and curry leaves. Fry until dal turns golden.
7. Mix Tempering: Pour hot tempering over the chutney and mix gently.
8. Serve: Serve fresh with idli, dosa, or vada.

Why You’ll Love This Recipe

• Rich and nutty flavour
• Quick to prepare
• Protein-rich accompaniment
• Pairs with many dishes
• No coconut required

Common Mistakes

• Burning peanuts while roasting
• Adding too much tamarind
• Skipping tempering
• Making chutney too watery

Variations

Onion Peanut Chutney: Add roasted onion while grinding.
Coconut Mix: Add 2 tbsp grated coconut.
Spicy: Increase red chillies or add green chilli.

Personal Note

Peanut chutney is a regular in my kitchen, especially when coconuts are not available. Its creamy texture and bold flavour make even simple idli feel special. Freshly made chutney always brings comfort to the table.