Peanut or Kadalekaayi Chutney(in Kannada) is a common breakfast accompaniment in South India-be in restaurants or at home. It’s made with peanuts, chilies, garlic, cumin, tamarind, black peppercorns, and cilantro and goes very well with Idli, Dosa, uttapam, Poori, uppittu, chapatis, and rice bhaath.

Making peanut chutney at home is very easy and hardly takes about 10 minutes. Every household has a different version of this condiment. And this recipe is an adaptation from my mom’s, which I love! Continue reading to know how to make the peanut chutney.

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Prep time: 5 minutes
Cook time: 5 minutes
Yield: 2-3 servings

Ingredients:

150g shelled peanuts
2 dried red chilies
½ teaspoon cumin seeds
1 green chili or to taste
1 clove of garlic
1 teaspoon tamarind extract
¼ teaspoon black peppercorns
2 tablespoons cilantro(optional)
Water as required
Salt to taste

For tempering:
1 tablespoon cooking oil
¼ teaspoon urad dal
¼ teaspoon chana dal
5-6 Curry leaves

Preparation:

Dry roast peanuts until light brown and their skin start to break. Add dried red chili along, roast together for 30 seconds more, turn off the heat, and allow them to cool.

Once completely cool, transfer roasted peanuts and dried red chili into a blender, add the other ingredients – garlic, green chili, tamarind, black peppercorns, cumin seeds, salt, cilantro, and about 50 ml of water and blend into a fine paste. Taste for salt and adjust if needed, and transfer into a bowl.