E.A.T - easyvegrecipes

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Peanut Chutney -- Ground Chutney -- How to make Peanut Chutney

Groundnut Chutney is my all time favourite chutney. This can be a good accompaniment for dosa and idly. Even for upma. This can be prepared in different ways, presently I am posting only one variety but in later dates I will post all varieties I know. 


  • Groundnuts/Peanuts/Palli/Verusenaga Pappu-1 cup
  • Salt-to taste
  • Tamarind-3' inches long piece
  • Oil-3 tbsp
  • Mustard Seeds-1 tbsp
  • Black Gram-1 tbsp
  • Curry Leaves-5 to 6
  • Coriander Leaves-5 to 6
  • Green Chillies-8 or 10


  1. Roast groundnuts till they turn brown colour or till get a good aroma.
  2. Heat oil in a pan fry green chillies till they become soft. Keep them a side.
  3. Again heat oil and add mustard seeds and black gram. 
  4. Fry them till the black gram turn brown in colour. Add curry leaves and coriander leaves.
  5. Grind groundnuts, tamarind, salt, fried green chillies and some portion of fried mustard seeds and black gram to a make chutney by adding water.
  6. Add the remaining portion of tadka to the cutney. 
  7. Serve it with dosa, idly and upma.

Points to remember while roasting groundnuts:
  • Roast them in a low flame. So that they will be roasted nicely.
  • Do not burn them.
  • Use microwave them for 5 to 10 minutes to roast. 
  • Remove the skin of groundnuts by pressing them with palms.
  • This is optional, if we want we can use them without removing the skin. 

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