High-Protein Peanut Chutney Recipe (Indian Style Peanut Chutney Without Coconut)

Richa Gupta
High-Protein Peanut Chutney Recipe (Indian Style Peanut Chutney Without Coconut)
1042 ratings.

Peanut Chutney Recipe is a delicious a nutty, toasty and typically Indian chutney that requires minimal effort. Made without coconut, the chutney is healthy and bursting with additional flavours from curry leaves, chillies and two kinds of lentils. It makes a great breakfast side dish or accompaniment. You can serve the Peanut Chutney along with Aval/ Poha Dosa, Goan Shepeche Polle, Ragi Idli or even Kuzhi Paniyaram as a healthy accompaniment compared to the typical coconut-rich chutneys we are used to.

Some other delicious South Indian chutneys for you to try are:

  1. Tomato Onion Chutney
  2. Peanut Chutney Powder
  3. Andhra Gongura Pachadi

Cuisine: Indian
Course: Side Dish
Diet: High Protein Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M


5 Servings


  • 1/2 teaspoon Ghee
  • 3/4 cup Roasted Peanuts (Moongphali)
  • 1 teaspoon White Urad Dal (Split)
  • 2 tablespoons Chana dal (Bengal Gram Dal)
  • Curry leaves , handful
  • 1 Green Chilli
  • 1/2 inch Ginger
  • Salt , to taste
  • For tempering
  • 1 teaspoon Ghee
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 1-2 Dry red chillies

How to make High-Protein Peanut Chutney Recipe (Indian Style Peanut Chutney Without Coconut)

  1. To begin making the Peanut Chutney Recipe, first place a pan on the heat. Melt the ghee in it, reduce the heat to low and add peanuts. Roast them for two to three minutes on a low flame.

  2. Next, add urad dal and chana dal to it and roast again till the dals start turning light brown and smell toasted and nutty.

  3. To this, add curry leaves and the green chilli. Stir this for a minute and switch off the heat. Allow the roasted ingredients to cool down for 5 minutes.

  4. Once cooled, place all the just roasted ingredients grind it together with ginger, salt and a little water to a smooth paste.

  5. Now to temper the chutney, place a tadka ladle on the heat. Warm some ghee in it.

  6. Begin by adding in the mustard seeds. Allow them to sizzle a little, then follow it up with the urad dal, curry leaves and the red chilis and allow them to splutter.

  7. Switch off the heat, pour the tempering over the chutney, mix well and serve the Peanut Chutney along with Aval/ Poha DosaGoan Shepeche PolleRagi Idlior even Kuzhi Paniyaram.

This chutney can be made with the skins of the peanut retained. It can be stored in the refrigerator for up to 3 days.

Richa Gupta

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Last Modified On Tuesday, 10 January 2017 16:15
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