Go Back
+ servings

Peanut and Tamarind Chutney

A quick and simple 'chutney' recipe passed down from my mother. Give it a try...I am sure you wouldn't regret.
No ratings yet
Print Pin
Course: Chutney/ Sauce/ Dip
Cuisine: Indian
Keyword: dairyfree, glutenfree, vegan, vegetarian
Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 Servings
Calories: 231kcal
Author: Aakruti Mahendra


  • 3/4 cup Peanuts whole
  • 1 1/2 tsp Tamarind pulp/ paste
  • 1/2 tsp Chana dal or split Bengal gram
  • 1/2 tsp Urad dal or spilt Black gram
  • 6-7 leaves curry leaves
  • 2-3 whole Dried red chilli
  • 1-2 nos Green chili or Thai green chili or Jalapeño
  • 2 tbsp cooking oil
  • Water as required
  • Salt to taste


  • Heat oil in a medium sauce pan. Add chana and urad dal. Cook for 1/2 minute and add curry leaves and dried red chili. Cook for another minute.
  • Now add peanuts and cook on a medium flame for 3-4 minutes. Then add green chili and cook for another 1/2 minute.
  • Add tamarind pulp/ paste and cook for another 2 minutes. Add salt and remove from heat.
  • Let it cool. Transfer the cool contents to a blender/ food processor/ grinder. Add adequate water to get a thick paste consistency.
  • Empty the chutney into a bottle/ bowl. Enjoy!


  1. I used the ready-made tamarind paste available in grocery stores. If you are working with the raw tamarind, clean and soak it in water for 30 minutes and extract the pulp.
  2. This chutney can be made in large quantities and refrigerated for months.
The nutritional value is for 1 serving. Please keep in mind that the nutrition value is a rough estimate and can vary based on the product used.


Calories: 231kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 230mg | Fiber: 3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 60mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Mention @aakruma or tag #heartycooksroom!