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Peanut and Tamarind Chutney

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Peanut Chutney

Peanut and tamarind chutney

Peanut chutney

This peanut chutney goes so well with homemade dosas and idlis. That’s how I served it tonight anyway and it all went.

Like many of the recipes I post here on the blog, I developed this one through trial and error. I’d tried a peanut and tamarind chutney by Anjum Anand’s Spice Taylor brand and loved it.

So I looked at the ingredients on the label and went to work. I think this one is quite close though I did use a few different ingredients. There’s no point making the same exact chutney after all.

I’ll definitely be serving this again when we have our big outdoor dosa parties over the Summer.

If you love this chutney recipe try these other alternatives:

Coriander & Coconut Chutney
Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making peanut and tamarind chutney

Start by dry roasting your channa dhal. Be careful not to burn them.

Making peanut and tamarind chutney

Fry your peanuts in the vegetable oil.

 

Stir in the fresh curry leaves.

Stir in the fresh curry leaves.

Making peanut and tamarind chutney

Stir in the channa dhal.

Making peanut and tamarind chutney

Place all the ingredients in a bowl until cooled.

 

Peanut and Tamarind Chutney

Peanut and Tamarind Chutney
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup (100g) raw peanuts
  • 2 tablespoons vegetable oil
  • 3 tablespoons channa dhal
  • 20 curry leaves
  • 1 tablespoon tamarind paste
  • 1 teaspoon citric acid powder
  • 1 tablespoon cumin seeds
  • 1 inch ginger - finely sliced
  • 3 cloves garlic - finely chopped
  • 1 tablespoon sugar
  • Salt to taste

Instructions

  1. Start by roasting your channa dhal until lightly browned in a dry frying pan. Set aside.
  2. Now pour your oil into a wok or pan and heat over medium high heat.
  3. When hot, pour in your peanuts and stir them into the oil.
  4. When they begin to brown, add the curry leaves and stir to combine.
  5. Now add the roasted channa dhal, garlic, ginger and cumin seeds.
  6. Allow to sizzle for about a minute and then remove from the heat to cool.
  7. When cool, place these ingredients in a spice grinder with the tamarind, sugar, citric acid powder and a little salt.
  8. Blend to a thick paste. You may need to do this in batches depending on the size of your grinder.
  9. Check for seasoning and serve.

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The wok and serving dish used in this recipe were supplied by my sponsor Le Creuset. Love them! If you are looking for a good spice grinder, look no further than my friends at Nisbets.

 

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