Peanut Chutney

Peanut Chutney or Groundnut Chutney is a very famous spicy chutney from Andhra Cuisine. It is a good substitute for coconut chutney.

This protein-packed peanut chutney can be made in different variations. In this recipe, let us see how to make peanut chutney with onions.

I normally like to use peanuts with skin on it as they are rich in antioxidants. When peanuts are roasted with skin on it, their antioxidant capacity doubles. If you would prefer to remove the skin, you can do it after roasting.

This peanut chutney is very easy to make which requires not much time and it is quite stomach-filling as peanuts keeps you full for a longer time. This helps in weight management too.

Coming to the combination, this is the best side dish along with idli, dosa, uthappam etc.., It also tastes good along with curd rice and lemon rice. Don’t miss this combination too❤


1 cup= 200 ml.

  • Peanuts- 1/2 cup
  • Onion- 1/2 cup ( chopped)
  • Red Chilli- 3
  • Garlic- 1 clove
  • Mustard seeds- 1/2 tsp
  • Urad dal- 3/4th tsp
  • Cumin seeds- 3/4th tsp
  • Curry leaves- 7 to 8
  • Asafoedita powder- 1/4th tsp
  • Salt- as needed.


Take a pan and dry roast the peanuts in medium flame. Roast till it turns the color, aromatic and till you hear the spluttering sound.
Once it is roasted, switch off the flame. Bring it to normal room temperature.
Now take a pan, heat 2 tbsp of oil. Add cumin seeds, red chillies and garlic. Saute them till the red chillies turn crisp in medium flame.
Now add the chopped onions. Saute till it is translucent.
Once the onions are translucent, add asafoedita powder and saute it for 30 seconds in low flame. Do not burn it. Turn the flame off now.
Bring both to normal room temperature now.
Once cooled, move them to a mixer jar.
Add required salt now. Grind it once to coarse.
Then add required water to make it a smooth paste. Peanut chutney is normally little thick.
Grinded to smooth and ready.
Now take a pan, pour 1 tbsp of oil. Add mustard seeds.
Once mustard seeds splutter, add urad dal and curry leaves. Urad dal should turn brown and curry leaves should turn crisp.
Move the grinded peanut paste to a bowl. Pour the tadka on the paste.
Chutney is ready now.


  • Tastes good when made with sesame oil.
  • The spice can be increased or decreased by increasing or decreasing the red chillies used.