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Indian peanut chutney

Quantity: large portion

Complexity: easy

Working time: 60 min

Total preparation: 60 min


  • 250 g unsalted peanuts

  • 5 cloves of garlic

  • 1 tbsp lentils (yellow or orange)

  • 2 - 3 green chilies

  • 1 tsp cumin (seed)

  • 1 tsp black mustard seeds

  • half asafoetida

  • 15 curry leaves

  • 2 tbsp lemon juice; to taste

  • salt to taste

  • some water

  • some oil for frying


This is a tasty dip with pakoras or bajiees.

Heat a dash of oil in the frying pan.

Fry the coarsely chopped garlic (medium high heat) and add the lentils.

Let it fry for about 3 minutes.

Add cumin seeds and mustard seeds and fry for 2 minutes.

Add the peanuts and fry until lightly brown.

Finally add the asafoetida and curry leaves.

Let the mixture cool a bit and then puree it with water (so much that it becomes a thick dip) in the mixer until you have a nice sauce. Add lemon juice and salt to taste.


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