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+ servings
peanut chutney without coconut with tadka
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5 from 2 votes

Easy Andhra Style Peanut Chutney Without Coconut

Making peanut chutney has never been so easy! Few simple steps and ingredients create the most delicious South Indian breakfast dip, that is versatile and tasty.
Cook Time20 minutes
Total Time20 minutes
Course: Breakfast, Sauces, Side Dish, Snack
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 10 portions
Calories: 116kcal
Author: Elle John


For the paste

  • 1 cup Peanuts unsalted
  • 3 teaspoon Chana Dal
  • 1 Tbps Vegetable Oil
  • 1 Green Chili
  • 5 Garlic Cloves Peeled
  • 8-10 Curry Leaves
  • 8-10 Shallots or 1 medium onion
  • 1 teaspoon Seedless Tamarind Pulp

For the tadka

  • 2 Tbps Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Cumin Seeds
  • ¼-1/2 teaspoon Hing
  • 1 teaspoon Urad Dal
  • 10-12 Curry Leaves
  • 2 Dry Red Chillies


  • Heat some oil in a pan and, once warm, add the whole peanuts.
  • Gently fry the peanuts on a low flame until they turn light golden brown, then remove them from the pan and set them aside to cool down.
  • Next, if necessary, add a little more oil and heat it up once more.
  • Add the green chili, garlic, curry leaves, shallots and fry them on a low to medium flame until soft and cooked. Once ready, remove them from the pan, and set them aside with the peanuts.
  • Lastly, add chana dal to the pan and fry it until golden brown as well. Once this is ready, set it aside as well.
  • Allow the ingredients to cool down, then add to a blender jar together with a piece of seedless tamarind pulp, and blend until smooth. During the process, you may need to add a little water; do so a little at a time, to avoid making it too watery, which could result in the peanut chutney not blending smoothly.
  • Set the smooth groundnut chutney in a bowl and prepare the tadka.
  • Heat oil in a pan and add mustard seeds and cumin seeds.
  • Once these have splattered, add urad dal and after 10 seconds, add the hing [asafoetida], whole dry red chilli and curry leaves.
  • As soon as these are fragrant, add the tempering on top of the peanut chutney and mix.
  • If serving to guests, keep some of the tempering aside to add on top of the bowl as a garnish.
  • Enjoy with idli, dosa, uttapam, vada, and pakoras, although you may see peanut chutney served on toast, with plain steamed rice, and vegetable fritters.


  • In the fridge: Peanut chutney can be stored in the fridge in an airtight container for up to four days. Once cold, it may become thicker, so to serve it remove it from the fridge well in advance and if necessary stir through the required portion a teaspoon or two of water.
  • In the freezer: I do not recommend freezing groundnut chutney.
  • Peanuts: This groundnut chutney can be prepared using skin-on or skinless peanuts. There is no need to remove the skin from the peanuts, as it adds a rich nutty flavor to the chutney, however, if wanted, once fried the peanuts can be allowed to cool down, then put in a clean tea towel and lightly rubbed - this will remove the skin from the peanuts, and they can then be used in the chutney.
  • Coconut Peanut Chutney: Coconut is often used in South Indian chutneys, and this recipe can be adjusted to accomodate the addition of this ingredient. Simply add ½ cup of fresh grated coconut into the blender jar together with the other ingrents and blend to a smooth paste. Because of the addition, add a little more chana, a few more green chillies [if you like a little heat] and a curry leaves more to it as well, then adjust the salt if needed. Please no not use desiccated coconut, as it does not give a silky smooth chutney.
  • Palli Chutney: Palli chutney is not tempered, so, should you wish, you can skip the tadka.
  • Sourness: Should you not have tamarind pulp or tamarind paste, which adds sourness, you can add ½ teaspoon of lemon juice instead; this will add some tanginess and acidity, rather than sourness, but it will still work very well. As an alternative, stir through the groundnut chutney a couple of tablespoons of full fat natural yogurt, but bear in mind that when using this, the chutney should be consumed within two days.
  • Urad Dal: Adding it to the tempering offers a nice crunch, but, should you not have it, you can add sesame seeds instead, for a similar result. Keep in mind that sesame seeds are an allergen.
  • Oil: In this recipe, use a flavorless oil, such as canola, sunflower, or vegetable oil. Try avoiding strong options like olive or coconut oil, as they will change the flavor of the peanut chutney.
  • Dry Roast: Should you prefer, rather than using oil to prepare the peanuts and chana, you can dry roast them on a low flame.


Calories: 116kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Sodium: 21mg | Potassium: 192mg | Fiber: 3g | Sugar: 2g | Vitamin A: 97IU | Vitamin C: 39mg | Calcium: 39mg | Iron: 1mg