You can also check out my other chutney recipes like Kara Chutney and Mango Chutney.
Instructions for how to prepare Peanut Chutney:
- Add peanuts, green chili and salt to the grinder jar.
- Then add lemon juice to it.
- Blend it to smooth consistency by adding water as required.
- For preparing its tempering, heat oil in pan and then add mustard seeds ans curry leaves to it. Let them splutter.
- Then add Kashmiri red chili powder to it.
- Pour the tempering over peanut chutney. Mix it well.
- Peanut chutney is ready to serve. Enjoy it with Dosa or Idli.
![Peanut chutney_step1](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step1-400x286.jpg)
1. Ingredients Preview. Firstly, remove the skin of roasted peanuts completely. I have used roasted peanuts but if you are using raw peanuts then dry roast them on low to medium flame till the peanuts start to separate the skin.
![Peanut chutney_step2](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step2-400x286.jpg)
2. Add peanuts, green chili and salt to the grinder jar.
![Peanut chutney_step3](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step3-311x286.jpg)
3. Then add lemon juice to it.
![Peanut chutney_step4](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step4-510x245.jpg)
4. Blend it to smooth consistency by adding water as required.
![Peanut chutney_step5](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step5-510x242.jpg)
5. For preparing its tempering, heat oil in pan and then add mustard seeds ans curry leaves to it. Let them splutter.
![Peanut chutney_step6](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step6-510x242.jpg)
6. Then add Kashmiri red chili powder to it.
![Peanut chutney_step7](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step7-510x242.jpg)
7. Pour the tempering over peanut chutney.
![Peanut chutney_step8](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step8-357x286.jpg)
8. Mix it well.
![Peanut chutney_step9](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step9-393x286.jpg)
9. Peanut chutney is ready to serve. Enjoy it with Dosa or Idli.
Tips:
- If you are using raw peanuts then dry roast them on low to medium flame till the peanuts start to separate the skin.
Ingredients
Directions
![Peanut chutney_step1](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step1-400x286.jpg)
1. Ingredients Preview. Firstly, remove the skin of roasted peanuts completely. I have used roasted peanuts but if you are using raw peanuts then dry roast them on low to medium flame till the peanuts start to separate the skin.
![Peanut chutney_step2](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step2-400x286.jpg)
2. Add peanuts, green chili and salt to the grinder jar.
![Peanut chutney_step3](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step3-311x286.jpg)
3. Then add lemon juice to it.
![Peanut chutney_step4](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step4-510x245.jpg)
4. Blend it to smooth consistency by adding water as required.
![Peanut chutney_step5](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step5-510x242.jpg)
5. For preparing its tempering, heat oil in pan and then add mustard seeds ans curry leaves to it. Let them splutter.
![Peanut chutney_step6](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step6-510x242.jpg)
6. Then add Kashmiri red chili powder to it.
![Peanut chutney_step7](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step7-510x242.jpg)
7. Pour the tempering over peanut chutney.
![Peanut chutney_step8](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step8-357x286.jpg)
8. Mix it well.
![Peanut chutney_step9](https://cookvegrecipes.com/wp-content/uploads/2020/08/Peanut-chutney_step9-393x286.jpg)
9. Peanut chutney is ready to serve. Enjoy it with Dosa or Idli.
Leave a Reply