Instant Peanut Chutney
20 Min

Peanut Chutney

Peanut chutney can be a time consuming process. Thank goodness for this instant peanut chutney. The nutty texture will add a satisfying, crunchy dimension to any dish. 
Share this recipe
Cook Time

20 Minutes



Step 1
Soak channa dal in warm water for at least one hour. Drain.
Step 2
Blend the soaked and drained lentils with the peanuts, ginger, caramelized onions, and lemon juice in a food processor until smooth but grainy. Transfer to a bowl.
Step 3
Add the orange juice (or water), salt, and pepper to the bowl and stir together. Sprinkle the chile powder and deggi mirch (do not mix).  Do the pop below immediately. 
Step 4
Heat the corn oil and pop the kari leaves and mustard seeds. Add the hot oil to the bowl, pouring over the chili powder and deggi mirch. Stir together.  
1 1/2 cups channa dal lentils
3 pounds toasted peanuts
6 ounces fresh ginger, chopped
1 cup caramelized onions
3 cups lemon juice
2 quarts orange juice (or water)
1/3 cup sea salt
2 tablespoons freshly ground black pepper
3 tablespoons chile powder
3 tablespoons deggi mirch
20 Min

Nuts for Peanuts!

Peanuts, or groundnuts, as they are called in India, have been used for cooking Indian dishes for ages. Added to chutneys, masalas and curries, they are a common binder or thickener for foods. Peanut oil was the most common oil used for deep frying because it is considered to have more flavor than other oils.

Leave a comment

Please note, comments need to be approved before they are published.