Spicy Peanut Chutney

Spicy peanut chutney

The Spruce

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
256 Calories
18g Fat
17g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 256
% Daily Value*
Total Fat 18g 24%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 283mg 12%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Protein 11g
Calcium 68mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy peanut chutney tastes great with idlis (steamed South-Indian rice cakes) or dosas (crispy, savory South Indian rice pancakes). You can serve this fiery chutney dry or add some tamarind juice to make a delicious, tangy-hot dip.

Ingredients

  • 1 cup plain peanuts (with or without skin, as desired)
  • 5 dry red chilies
  • Dash salt (or to taste)
  • 1 tablespoon tamarind (walnut-sized ball of tamarind to make tamarind juice if you want a wet chutney)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spicy peanut chutney
    The Spruce
  2. Heat a griddle until it is very hot, on a medium flame. Roast the peanuts and dry red chilies, stirring frequently, until they give off a gently cooked aroma.

    Heat a griddle
    The Spruce
  3. Allow this mixture to cool completely and then grind the peanuts and chilies into a coarse powder using a mortar and pestle or a clean, dry coffee grinder.

    Allow mixture to cool
    The Spruce
  4. Add salt to taste.

    Add salt
    The Spruce
  5. If you want a wet chutney, soak the tamarind in a bowl with just enough hot water to cover the tamarind. Let it sit for 5 to 10 minutes or until it is soft.

    Tamarind in bowl
    The Spruce
  6. Squeeze the tamarind—while it is still in the water—with your fingers to release the pulp. Squeeze until you remove most of the pulp and let the pulp drop into the water.

    Squeeze the tamarind
    The Spruce
  7. Strain the liquid to remove the pith and any seeds. The tamarind juice is now ready to use.

    Strain the liquid
    The Spruce 
  8. Add enough tamarind juice or paste to your previously prepared chutney to get a thick consistency.

    Add tamarind juice
    The Spruce 
  9. Enjoy!