Description
This easy, family-friendly peanut chutney recipe is a versatile condiment that adds a vibrant, homemade touch to any meal, fast. It features roasted peanuts, spices, and a smoky red pepper-tomato swirl, perfect for busy families seeking quick, nutritious options.
Ingredients
- 1.5 cups raw, unsalted peanuts
- 4–6 dried red chilies
- 2 cloves garlic, peeled
- 0.5 inch fresh ginger, peeled
- 1 teaspoon tamarind paste (or lemon juice)
- 1 teaspoon salt, or to taste
- 0.5 teaspoon cumin seeds, divided
- 0.5 cup water, or as needed
- 1 medium red bell pepper
- 1 medium tomato
- 1 tablespoon vegetable oil (for blending swirl)
- 0.5 teaspoon Kashmiri red chili powder
- 0.5 teaspoon salt (to season swirl)
- 1 tablespoon vegetable oil (for tempering)
- 0.25 teaspoon cumin seeds (for tempering)
- 0.25 teaspoon mustard seeds
- 8–10 fresh curry leaves
- 1 pinch asafoetida
- 1 tablespoon fresh cilantro, chopped
Instructions
- Roast Bell Pepper and Tomato for Swirl: Preheat oven to 400 degrees F (200 degrees C). Place red bell pepper and tomato on a baking sheet. Roast for 20-25 minutes, turning occasionally, until skins are charred and vegetables are soft. Let cool slightly, then peel skins, remove bell pepper seeds, and discard. Blend roasted vegetables with 1 tablespoon vegetable oil, Kashmiri red chili powder, and 0.5 teaspoon salt until smooth and vibrant. Set this smoky paste aside.
- Dry Roast Peanuts and Spices: In a dry pan over medium heat, dry roast raw peanuts for 5-7 minutes, stirring frequently, until golden brown and aromatic. Remove from pan. In the same pan, dry roast dried red chilies and 0.25 teaspoon of the cumin seeds for 1-2 minutes until fragrant; watch carefully to prevent burning.
- Blend the Peanut Chutney Base: Combine roasted peanuts, roasted chilies and cumin, garlic, ginger, tamarind paste, 1 teaspoon salt, and 0.5 cup water in a blender. Blend until a smooth or slightly coarse peanut chutney is achieved, adding more water if needed to reach desired consistency.
- Swirl and Temper: Transfer creamy peanut chutney to a shallow serving bowl. Dollop spoonfuls of the smoky roasted red pepper and tomato paste over the surface. Using the back of a spoon, gently swirl the red paste into the peanut chutney, creating distinct ribbons without fully mixing. Heat the remaining 1 tablespoon vegetable oil over medium heat. Add the remaining 0.25 teaspoon cumin seeds and mustard seeds. Once mustard seeds splutter and pop, add fresh curry leaves and asafoetida. Saute for 30 seconds until curry leaves are crisp and fragrant.
- Garnish and Serve: Immediately pour the hot tempering evenly over the swirled chutney. Sprinkle generously with finely chopped fresh cilantro around the edges and over the swirl for a fresh green accent.
Notes
To save time, use good quality pre-roasted peanuts. Garlic and ginger do not need to be finely chopped as the blender will handle them. For a spicier kick, add one extra dried red chili or a pinch of Kashmiri red chili powder. For an even tangier taste, increase tamarind paste by 0.5 teaspoon. Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Indian
Nutrition
- Serving Size: 0.25 cup (60 g)
- Calories: 200 calories
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: easy chutney, peanut recipe, homemade condiment, vegan, high-protein, Indian side dish, weeknight meal, spicy, tangy