Peanut Chutney – Creamy, Spicy & Idli’s Best Friend

🥜 When Roasted Peanuts Meet Spice, Magic Happens

Every South Indian home has its own chutney routine — coconut one day, tomato the next, and then there’s the creamy, comforting Peanut Chutney.

Roasted peanuts, garlic, chilies, and a quick tempering of mustard seeds — this one comes together in minutes but delivers flavor that lingers long after breakfast is done.

🛒 What You’ll Need (Serves 3–4):

For the chutney:

½ cup roasted peanuts (unsalted)

1–2 garlic cloves

2–3 dry red chilies or green chilies (as per spice preference)

Salt to taste

¼ cup water (adjust for consistency)


For tempering:

1 tsp oil

½ tsp mustard seeds

½ tsp urad dal (optional)

A few curry leaves

A pinch of hing




🫙 How to Make It – Quick, Creamy & Packed with Flavor

1. Grind the Chutney

Blend roasted peanuts, garlic, chilies, and salt with water to a smooth paste.
Adjust consistency as you like — thick for dosa, thinner for idli.

2. Prepare the Tempering

Heat oil. Add mustard seeds, let them pop.
Add urad dal, curry leaves, and hing. Sizzle till dal turns golden.

3. Pour & Serve

Pour the tempering over the chutney. Serve fresh with idli, dosa, vada, or uttapam.



❤️ Why Peanut Chutney Is a Breakfast Hero

No coconut needed, great shelf life

Bold, nutty flavor with spice

Easy, minimal ingredients

Because even simple breakfasts deserve great company