Peanut and Curry Leaves Chutney

DSC_1376I had been meaning to make peanut chutney for the longest time now. A co-worke had brought this ‘lip smacking’ peanut chutney into work one day and ever since I had been pestering him to get the recipe from his wife. He did oblige shortly (or rather his sweet wife did) and then somehow between this and that, I never got a chance to making it. Then as it so happened I saw the recipe for a curry leaves chutney in a Facebook group which I was attracted to instantly too. So finally the last time I made idlis, I decided to mix up the two and make this fabulous chutney with the two awesome ingredients – peanuts for the nutty smooth taste and fresh curry leaves in a good proportion to give it a really lovely and healthy dose of flavor!
DSC_1384Needless to say, this chutney went fabulously with the idlis. But I continued relishing it for the next day or two as an accompaniment to rice also. I have a feeling this will go well with pretty much anything – tortilla chips,pita chips, toast etc etc. Without further ado, here is the recipe. Enjoy!

Bringing this to Fiesta Friday where the wonderful Jhuls is the co-host this week who blogs at  Jhuls @ The Not So Creative Cook. Also Linking to Throwback Thursday this week.


Peanut and Curry Leaves Chutney

  • Servings: Makes about 1 cup
  • Time: about 20 minutes
  • Difficulty: Easy
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  • 1 onion, chopped
  • 1 medium size clove garlic
  • 1/2 cup roasted peanuts
  • 1 tbsp roasted chana dal (futana or dalia)
  • 20-25 fresh curry leaves, washed and dried, stems removed
  • 2 dry red chillies (or per your taste)
  • 1/2 cup warm water
  • Tiny piece of tamarind(seed removed) or 1 tsp of Lime juice
  • 1/4 tsp salt
  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds


In a frying pan, sauté the curry leaves and the garlic on low heat for about 2-3 minutes till they turn crispy. In the same pan add the dry red chillies and roast for about 1 minute till you get the roasting smell. Transfer the curry leaves,garlic and red chillies to a food processor and add the peanuts, chana dal, onions, tamarind piece (if adding) or lime juice and salt. Add the warm water and grind to a fine paste.

Transfer to a serving bowl.

In a small tadka pan, heat the oil and when hot add the mustard seeds. when they splutter, turn heat to low and add the curry leaves. turn heat off. Pour this oil garnish over the chutney.



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0 thoughts on “Peanut and Curry Leaves Chutney

  1. When I first saw your recipe I thought curry leaves would be from Fenugreek. I planted some fenugreek seeds that my cardiologist gave me. I was surprised to find that I got a wonderful version of clover! Not the same as what you are posting as curry leaves. So, what exactly are curry leaves? Can you find a scientific name for them?

  2. Pingback: Vegetables with coriander and hazelnut pesto | Food Eat Love

  3. Peanut and curry leaves sounds very good together in chutney. This must be so so good!! 😀 Thanks for sharing, Indu. I hope everything is okay with you. Hugs! <3

    • Hi Jhuls! yes indeed yummy chutney 🙂 I am doing ok. Stopped my medications since they were giving me too many problems. Going the natural route now with naturopathy and yoga. How are you doing?

  4. I love your recipes and this looks simply amazing. I would never have thought of making a peanut chutney, on my to do list! A brilliant recipe 🙂

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