Tag: peanut chutney

chutney

Indian Chutneys That Steal the Show – Tangy, Spicy & Always on the Side

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🌶️ Intro Paragraph:

No Indian meal is truly complete without that little spoonful of chutney on the side — tangy, spicy, sweet, or all three at once! Whether it’s summer-fresh raw mango chutney or a crunchy twist like peanut chutney, these recipes are quick, flavorful, and the perfect way to level up your thali, snacks, or even sandwiches.

Here are some of the most loved chutney recipes from The Pinch of Masala you can whip up in under 15 minutes!

🥭 1. Raw Mango Chutney – Tangy Summer Favorite

Grated raw mango sautéed with jaggery, chili, and hing — a classic summer must-have that balances heat and sweetness.
Read Recipe »

🥜 2. Peanut Chutney – Creamy & Spicy South Indian Staple

Roasted peanuts blended with garlic, chilies, and tempered with curry leaves — best served with idli, dosa, or even as a dip.
Read Recipe »


🥥 3. Coconut Chutney – Cool, Creamy & Curry-Leaf Kissed

Fresh coconut blended with green chili and tempered in mustard seeds and urad dal — the ultimate companion to your South Indian breakfast.
Read Recipe »

❤️ More Chutneys Coming Soon:

Tomato-onion chutney

Coriander-mint chutney

Tamarind-date chutney

Breakfast, Snacks

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

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🥜 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