Peanut chutney recipe or mungphali ki chutney in very easy steps. This Peanut chutney or groundnut chutney is an ideal accompaniment for idli, dosa, vada and even plain rice. This is one of the most simple chutney which can be prepared in minutes.
Peanut chutney goes very well with all types of vadas, pakoras, dosa , uttapam. It’s a spicy but healthy chutney made with basic ingredients like peanuts or groundnuts, tomatoes and onions. And a tadka is added at the end to give it an extra kick.
Peanut chutney becomes a very quick breakfast accompaniment especially on busy days. You can also freeze this peanut chutney for later use. For this, store chutney in air tight container and deep freeze, that’s it. Whenever you want to eat, take it out of the freezer 2-3 hours in advance. In the refrigerator under regular storage, it can stay good for 3-4 days. Whenever I make light snacks or my family favorite idli or vada, I mostly make this peanut chutney along. I have also tried it with sandwiches and it tastes delicious. Sometime I use it as a dip for chips, carrots and cucumber like hummus.
Follow this recipe step by step to get the perfect Peanut chutney.
- ½ cup Raw Peanuts
- 1 tsp Oil
- 1 Onion sliced
- ½ inch Ginger
- 4 Garlic Clove
- 2 Dry Red Chillies
- 1 Tomato chopped
- 1 Dry Red Chillies
- ¼ tsp Asafoetida
- ½ tsp Black Mustard Seeds
- Curry Leaves
- In a pan add peanuts and dry roast till crisp.
- In the same pan add oil next add onion, ginger, garlic, dry red chillies and cook till onion is soft.
- Next add salt, chopped tomatoes and cook till soft.
- Once cooked add peanuts mix and mix well.
- Let it cool down properly and then grind to make a thick paste.
- In a small pan add oil once oil is a bit hot add dry red chilli.
- Next add asafoetida, black mustard seeds and let it splatter.
- Once it splatters turn off the heat and add curry leaves in it.
- Add tadka to the chutney.
Let me know in the comment section with what you love to serve this chutney.