Introduction: How to Make Peanut Chutney

About: I am a retired Science Teacher for Higher Secondary Education. Now spend my time on Gardening and other hobbies

Peanuts, otherwise popularly known as Groundnuts are grown in our area mainly for its oil, being used in cooking. The peanuts can also be used to make sweets and added to various other dishes for additional taste.

In this instructable I will explain how to make Peanut Chutney, which can be used as side with Idli, Dosai and Vadai varieties.

Step 1: Ingredients Required

  • 100 Grams of Peanuts
  • 2 to 3 dried red Chillies (Adjust to your own taste)
  • A lemon sized piece of Tamarind
  • Half a teaspoon of Asafoetida powder
  • Salt to taste

For tempering

  • One tablespoon of cooking oil
  • One teaspoon of Mustard seeds mixed with split Blackgram lentils
  • Handful of Curry leaves

Step 2: Roast the Peanuts

  • Place a frying pan over medium heat and add the Peanuts in it
  • You can also add a drop of oil to the pan with the peanuts
  • Stir continuously to prevent over burning
  • When the peanuts are roasted properly, remove from stove and allow to cool
  • After cooling, press with fingers and remove the outer skin and keep aside

Step 3: Grind Other Spices

  • Break the dried red chillies into pieces and add to a mixer grinder jar
  • Add other ingredients like Tamarind, Asafoetida powder and salt to the jar
  • Grind to a rough powder. Do not add any water.

Step 4: Grind Peanuts

  • Add the cleaned peanuts to the mix in the grinder jar
  • Grind all ingredients together without adding any water. If you add water, some of the peanuts will not be crushed and remain whole

Step 5: Add Water and Make Paste

  • Once the peanuts are dry-ground, add half a cup of water and grind to a rough paste
  • Do not make a fine paste as this will change the taste
  • Transfer the paste to another wide mouthed serving bowl.
  • Now you may notice lot of the peanut paste is sticking to the grinder jar
  • Add some water to the grinder jar, rinse and mix with the paste in the bowl

Step 6: Temper and Serve

  • Place a small frying pan over low flame and add a teaspoon of oil to it
  • When the oil is heated, add Mustard seeds mixed with split Blackgram lentils
  • When the mustard seeds start to crack, add a handful of curry leaves
  • Take care as the raw curry leaves will make the oil splatter
  • Immediately add the heated oil on top of the paste in the bowl

Our tasty Peanut Chutney is ready. Serve with Idli, Dosai and other Vadai varieties.

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