Dips & Chutneys

Groundnut Chutney

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I am always on the lookout for instant chutney recipes that do not include coconut. I like to make chutneys fresh and use it up instantly. I try as much as possible to avoid refrigerating chutneys. It reduces the flavour and is not as good as a fresh offering. Since I need to feed the husband breakfast at 7, I need to have instant quick fix stuff to make. So I came up with this one –


1/4 cup peeled roasted groundnuts

2-3 cloves of garlic

1 1/2 inch ginger

1 small piece tamarind

1-2 dried red chillies




If you do not have roasted groundnuts, you can dry roast groundnuts for 2-3 minutes. Once cooled, peel the skin and use. Grind the groundnuts first to a coarse powder. Cut ginger, garlic and red chillies to small pieces so that they can be ground faster. Add them to the groundnuts. Tear the tamarind into two or three pieces. Add it along with salt and water. Grind all to a smooth paste.

If you have tamarind water (possibly left over from making sambhar or rasam) you can add that instead of the tamarind piece.

I like a strong garlic flavor and so I use 4 cloves. You can add or reduce it as per your taste. Add one red chilly first. If it is not spicy enough you can add the second one.

You can also temper the chutney with mustard seeds and / or curry leaves. I am not a big fan of tempering and so I do not do that.

Groundnut chutney

You can have it with all types of idlis and dosas and other south indian breakfast items. I am having it with Raagi Dosa. Will post that recipe soon! Happy Grinding!

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