Peanut chutney – Groundnut Chutney

Peanut/Groundnut Chutney

Peanut Chutney [or] Groundnut chutney is a rich buttery form of roasted peanuts ground with onions and spices. It is the simplest of all the chutney varieties and it is prepared without coconut. Peanuts are good sources of Vitamin E, niacin, folic acid, protein and manganese & it reduces the risk of cardiovascular diseases.

HomeMakingdelight had received requests to post more chutney recipes that don’t call for coconut. So, we have been trying to feature more coconut-less chutneys here for those guys 🙂 and here comes one more in that category – Peanut Chutney / Groundnut Chutney next to Chilly Chutney and hot-onion-garlic-chutney🙂 I got to taste this chutney for the first time in my friend’s home when she had prepared this simple peanut chutney for upma. It tasted simply awesome and was just melting in my mouth. I learnt that peanut chutney recipe from her right away which she seemed to have got from her mom. I have become a great fan of this and I am having this with Idli, dosas and even with salad these days. Another good thing is, You can prepare this in advance (for a whole week like me 😀) and store in an air-tight container in fridge. It won’t get dried as coconut chutney and would still taste fresh.

Over to the coconut-less Peanut Chutney /Groundnut chutney recipe from Home Making Delight

Peanut Chutney/Groundnut Chutney


Preparation time – 7-10 mins

Cooking time – 3 mins

Serves 2


Roasted Peanuts – 1/2 cup

Onion – 1/2 cup roughly chopped

Red Chillies – 4

Jeera – 1/2 tsp

Coriander Seeds – 1/2 tsp

Tamarind – a pinch

Salt – 1/2 tsp or as required

Water – 1/2 – 3/4 cup (depends on consistency u need)

To Temper:

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Urad dhal – 1/4 tsp

Curry leaves – a few

Preparation method:

  1. Heat a teaspoon of oil in a pan and fry jeera, coriander seeds and red chillies.

IMG_15912. Add the onions and fry it until the raw smell goes off (don’t roast the onions until golden brown or translucent) and allow it cool down.IMG_15923. Grind it with roasted peanuts, salt and a pinch of tamarind. Add required amount of water to make a smooth paste.IMG_15974. Heat the remaining oil in the pan, add the ingredients mentioned under “To Temper” and mix it with chutney.IMG_15985. Serve it with Idli/Dosa/Upma or Poori.


1) Even if you use roasted peanuts, give a quick roast in a pan before grinding to retain their crunchiness & flavor.

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