Peanut Chutney, a versatile and easy to make spicy chutney, is a must have accompaniment in south Indian cuisine. It can be of two types, wet and dry. This recipe is for making wet peanut chutney for dosa and idli and it can be used either as spread or as an accompaniment.


Peanut - 1 small cup
Green chilli - 4
Grated coconut - ½ cup
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 leaflet
Salt for taste

Fry the peanut without oil in a pan. There are peanut available in the market without skin as well if you don't like akin. I have used with skin.

Add green chilli, Coconut, little salt and fried peanut into a mixer jar.

Grind to a fine paste by adding little water.

Heat oil in a pan and add mustard seeds, urad dal, curry leaves. Once the mustard seeds start splutter, add this into the ground paste.

Now the peanut chutney is ready to serve.

This best combination with idli and dosa and rice.