Peanut Chutney for Idli & Dosa - THE BEST, most addictive andra peanut chutney. Whip this together in just about 10 minutes!
TASTE: OMG! Just so so good! My secret name for this chutney is crack chutney!
TEXTURE: Very Smooth, Flowy
EASE: Super Easy!
APPEARANCE: Light Brown
Serve with : Can be served as it is or with some fixings like cheese, avocado, lemon, Chips and sour cream
Pros : All in one meal made in pot.
Slightly sweet, salty and spicy chutney, loaded with garlic. This chutney can be served with dosas & idlies for indian breakfast.
Make this once and I challenge you, you wont be able to stop eating this!
Especially with dosas. I secretly call this crack chutney.
Don't..DONT ever have this if you have peanut allergy because you will really feel bad! Maybe even take the risk..But seriously..don't!
I make this every couple of days.. Otherwise my son literally starts crying. He won't have dosa with anything else! Lets hope its just a phase.
I got this recipe from a dear dear friend.And I can't thank him enough!
This is a super easy recipe to make but it needs you to taste and adjust the salt, sugar and chili before you are ready to serve.
The trick is in tasting here.
Here is what we will do
- Toast the Peanuts, Garlic & Cumin
- Blend into a smooth paste
- Serve as it is or Temper
Why we love Andra Peanut chutney
Besides the fact that my 5 year old son will hold us at ransom if we don't make it, here is why we make this almost every third day!
- We love it with dosa and idli which our staple breakfast 8 out of 7 days of the week.
- Few Pantry ingredients which have very long shelf life
- Takes less than 10 minutes
All you need is
- Jaggery or sugar
- Chili powder
Tempering- This is optional and only necessary if you really want to go all out!
- Curry Leaves
I use the raw, unroasted peanuts which are still in the thin brown skin. I find that I have more control over how the peanuts taste when I use this kind. I know exactly how much to roast them to get the taste and texture I want.
Plus the skin gives it a nice brown color that I like.
That said, you can use skinless, pre roasted peanuts too.
Or you could roast your peanuts in the air fryer too. The roasting is not only effortless, its also very uniform.
I like to use jaggery or raw sugar like coconut sugar. It just adds this extra caramelized flavor that you wont get with sugar.
But plain old white sugar will work too.
If you love garlic, use as much as 6-10 cloves when making this chutney.
As you can tell, we love garlic. So much so that I always over add.
How to make Peanut Chutney
Most days, I don't temper the chutney. Not only do I usually not have the time, i also don't want to add another few hundred calories to the chutney. Though, whenever i am in the mood for some indulgence or have guests over, I do add the tempering on the top.
You can most definitely choose not to temper the chutney and it will still taste fantastic.
This is the only bit that needs some work and patience. Toasting the peanuts is the most important step. It not only enhances the taste of the peanuts by about 1000% , it also gives a great color to the chutney.
You should go slow and steady. Which is the best way to toast peanuts.
I also add the garlic to the pan while roasting the peanuts but this is optional. I do it to cook the garlic a bit.
And the biggest taste enhancer- Roasting the Cumin till it splutters.
Once the peanuts have the color I am happy with, i switch off the heat and make space in the middle. Then add the cumin. It will roast with the residual heat from the pan.
I promise it adds so much to the chutney!
Add the jaggery, chili, salt to the toasted peanuts, Garlic and cumin.
Quick Tip - Air fry the peanuts! Yes! they get roasted very evenly without any intervention from your side. It's my newest hack! You can read all about how to air fry peanuts here.
Ideally , wait for the peanuts to cool down before you blend it.
But I have a hack around it
Use ice cubes! Just add 3-4 ice cubes along with the water. And blend the chutney.
You are cooking for a creamy, flowy, uber smooth texture. Add more water if needed.
In my experience, you need to blend for at least a whole minute to get the smooth texture
Be careful of how much ice you add. I have made the mistake of adding too much and ended up with a too thin chutney.
Check the video to understand the texture of the chutney.
Temper- Totally Optional
I only do this when I have guests over. Though it enhances the flavor of the chutney a lot, I usually don't have the time in the morning to temper.
To Temper, heat the oil. I prefer using ground nut oil to do this.
Add the curry leaves, a few red chilies, mustard and cumin. As it starts to splutter, switch the heat off.
Pour it over the chutney. Mix it when you serve.
Here are some tips and tricks that have helped me while making the chutney
Using Ice - if you cant wait for the peanuts to cool, use a few cubes of ice while blending. This helps in two things, your blender doesn't heat up and it prevents the blender from opening and splattering everywhere from the steam.
Roasting the Peanuts - Don't go full throttle while roasting your peanuts. You want to go slow and steady so that the insides of the peanuts are roasted along with the outside. If you chutney tastes old or stale, its because this step was done in a hurry. Air fry the peanuts if you cant stand over it.
Add Water - When you refrigerate the chutney, it will thicken. Adding hot water will help refreshing it and correcting the temperature and texture.
Serving Groundnut Chutney
Serve the chutney at room temperature with dosas and idli.
It also goes well with other breakfast dishes like pongal, plain parathas and upma.
Peanut chutney and egg dosa is a standard breakfast, sometimes a quick dinner for my 5 year old. I always have dosa batter and this chutney on hand. So it usually takes me about 5 minutes to get breakfast out on the table.
It lasts for 9-10 days in the refrigerator. During pandemic, when my chutney got spoilt in just 2 days, I knew my refrigerator had given up on me. Funny story, the friend whose recipe this is, lent us this old rusty red fridge.
The chutney thickens as it stays in the refrigerator. It also discolors if its not covered properly.
To refresh, you can either add a little hot water to the chutney...Or...
Quick Hack- To get the chutney to room temperature, take a tablespoon of it and spread it on the plate while you make the dosas. By the time you are ready to eat, the chutney would be at the right temperature. You are basically increasing the surface area by spreading the chutney on the plate. It works. I do this almost everyday!
There are so many variations of Peanut chutney. Ask anyone from Andra or telengana and they will give you a list!
Healthier version -With Flaxseeds
I add roasted flaxseeds along with everything else to make the chutney. The chutney gets a nice dark brown color and its so so good!
Instead of using red chili powder, use a fresh green chili instead. The color of the chutney will be lighter and the flavor will be different..but in the best way!
Before I got this recipe, I used to make peanut chutney with tomatoes and onions. It is pretty great too but no comparison to this recipe. Not only the taste and texture of this one is better, there is also no chopping or cutting involved.
You could add tamarind to the chutney to get that sour note in.
Here are more Indian Recipes
Here are some more indian recipes that we have been making for breakfast.
Here are some more indian chutney recipes
If you make this most addictive peanut chutney, Please let me know how it turned out in the comments! I love hearing from you.
- 1 Cup Peanuts Raw Peanuts with skin on
- 1 teaspoon Cumin Optional but very desirable
- 1 teaspoon Chili Add more for spicier chutney
- 6-7 Garlic Add more if you love garlic
- 1 teaspoon Jaggery
- 1 teaspoon Salt
- ¼ Cup Water
- 1 tablespoon Oil
- 6-7 Curry Leaves
- ¼ teaspoon Cumin
- ¼ teaspoon Mustard
- 1-3 Dried Whole Red Chilies
- In a pan, dry roast the peanuts and garlic till it's has turned dark brown.
- Switch of the heat, make space in the middle and add the cumin. It will get roasted with the residual heat.
- Let the peanuts cool for 1-2 minutes.
- Add the Roasted peanuts, garlic & cumin to a blender.
- To that, add salt, chili, jaggery or sugar, 2-3 small ice cubes and half the water.
- Blend once and add the rest of the water tablespoon by tablespoon till you get the right consistency. It should be smooth and flowy. Add more water if needed.
Tempering - Super optional!
- Heat oil in a pan
- Once it's sizzling, add curry leaves, chili, mustard and cumin. Let it splutter.
- Switch of the heat.
- Add the tempering on the chutney.
- Serve the chutney with idli or dosas.
SubstitutionsPeanuts - you can use skinless pre roasted peanuts too. Jaggery - White Sugar , Brown Sugar , coconut sugar, palm sugar will work too Chili -I use ground Kashmiri chilies. You can use whole red chilies too. Another alternative is using green chilies. Curry leaves - You can use dried curry leaves or leave them out completely.
- The nutritional value is calculated along with the tempering.
- Be careful of blending hot peanuts. It can be hazardous. Either wait for it to cool or use ice cubes while blending.
- While using ice cubes, add the water little by little.