Peanut Chutney, known as Kadalekaayi Chutney in Kannada, is a staple breakfast accompaniment in South India, whether enjoyed in restaurants or at home. This flavorful chutney is made with roasted peanuts, chilies, garlic, cumin seeds, tamarind pulp, and black peppercorns.
Making this chutney at home is very easy and takes less than 10 minutes. Every household has its own unique version of this condiment, and this recipe is my mom’s and I absolutely love it!
You can eat this chutney with Classic South Indian breakfasts such as Idli, Dosa, Rotti, or you can add this as a dressing to salads as well.
I hope you try this chutney and enjoy it as much as I do!
Peanut Chutney in 10-Minutes
Ingredients
Dry Roast:
- 1/2 cup peanuts
- 2-3 Bydagi dried red chilies for color
Others:
- 1-2 Green chilies as per taste
- 1/4 tsp black peppercorns
- 1 tsp cumin seeds
- 1 garlic clove (optional)
- a small marble-sized tamarind pulp
- a small handful of coriander leaves
- salt
- water as per consistency
Instructions
- Add peanuts to a pan, and dry roast them on medium-low heat until golden brown. Then add the dried red chilies to it and roast for another minute. Turn off the heat and allow the roasted peanuts and dried red chili to completely cool.
- Transfer the cooled ingredients to a mixer jar.
- Then add all the other ingredients to the mixer jar: green chilies, black peppercorns, cumin seeds, garlic(optional), tamarind, salt, and water. Blend the ingredients into a smooth paste.
- Taste for salt and adjust if necessary.
- Add the coriander leaves and a little bit of water and blend again.
- Serve delicious peanut Chutney with Indian breakfasts such as Idli, Dosa, rotti, or with you can add it as a dressing to your salad. Enjoy!
Video
If you tried this recipe, let me know how you liked it by leaving a comment below or tagging a picture of your preparation on Instagram @swaadista
Happy cooking, happy eating!
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