Creamy Spicy Peanut Chutney Recipe
Creamy South Indian style peanut chutney made with roasted peanuts, green chilies, mint, and garlic, finished with a spicy chili tempering. This flavorful chutney is a perfect side for idli, dosa, vada, and other snacks.
Ingredients
For Peanut Paste
- 1 cup peanuts unsalted
- 1 tsp oil
- 4 whole green chilies
- few mint leaves
- 3 garlic cloves
- salt to taste
- water as needed (to adjust consistency)
For Temparing
- 1 tbsp oil
- 2 whole kashmiri dry red chilies
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 garlic cloves
- pinch turmeric powder
Instructions
Prepare the peanut paste
- In a pan on medium heat, add 1 cup peanuts unsalted and dry roast them until they turn golden and aromatic, stirring often so they do not burn. Transfer the roasted peanuts to a bowl and let them cool slightly.
- In the same pan, add 1 tsp oil and heat on medium. Add the 4 whole green chilies and sauté until they blister slightly, then remove and keep aside.
- In the same pan, add the few mint leaves and sauté lightly for a few seconds until they wilt, then keep aside.
- Add the roasted peanuts, sautéed green chilies, and mint leaves to a mixer jar. Add 3 garlic cloves, salt to taste, and a little water. Blend until smooth or slightly coarse, adding more water as needed to reach your desired chutney consistency. Transfer the chutney to a serving bowl.
Prepare the tempering
- In a small pan, heat 1 tbsp oil on medium. Add the 2 whole kashmiri dry red chilies, ½ tsp mustard seeds, ½ tsp cumin seeds, pinch turmeric powder, and 2 garlic cloves lightly crushed. Sauté until the garlic turns light golden and the mustard seeds splutter.
- Pour this hot tempering over the peanut chutney and mix well. Serve immediately with idli, dosa, rice, snacks, or as a flavorful side.