Is peanut chutney healthy?

Yes — peanuts add plant protein and healthy fats, and it's tempered in Anveshan Wood-Pressed Groundnut Oil rather than refined oil.

How long does it keep?

2–3 days refrigerated. It thickens in the fridge, so stir in a little water before serving.

Can I use peanut butter instead?

In a pinch, but freshly roasted peanuts give a far better flavour and texture.

Peanut (Moongphali) Chutney

Name: Peanut (Moongphali) Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.75 cup Roasted peanuts; 3 cloves Garlic; 3 pieces Dry red chillies; 1 tsp Tamarind; 0.75 tsp Salt; 0.5 tsp Mustard seeds; 8 leaves Curry leaves; 1.5 tbsp Anveshan Wood-Pressed Groundnut Oil

A creamy, nutty peanut chutney with garlic, red chilli and tamarind, tempered in Anveshan Wood-Pressed Groundnut Oil — a protein-rich side for dosa and idli.

Time breakdown

Prep Time10 min

Cook Time5 min

Total Time15 min

Ingredients

Roasted peanuts
Garlic
Dry red chillies
Tamarind
Salt
Mustard seeds
Curry leaves
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Peanut (Moongphali) Chutney

1
Grind the roasted peanuts, garlic, dry red chillies, tamarind and salt with water to a smooth, thick chutney.
2
Heat the Anveshan Groundnut Oil, add the mustard seeds and let them splutter, then add the curry leaves.
3
Pour the tempering over the chutney and mix well.