Soy-Free Groundnut Chutney
A creamy and flavorful condiment, this Soy-Free Groundnut Chutney is a delightful twist on the classic South Indian recipe. Made with roasted peanuts, aromatic curry leaves, and a hint of tamarind for tanginess, this chutney achieves the perfect balance of nutty, spicy, and savory flavors. The addition of garlic and dried red chilies enhances its bold profile, while the tempering of mustard seeds and asafoetida adds an irresistible, traditional touch. Completely free of soy, it’s a versatile and allergy-friendly accompaniment for dosa, idli, or even as a dip with crispy snacks. Ready in just 25 minutes, this easy-to-make chutney will elevate your meals with its rich taste and smooth texture. Perfect for those seeking a wholesome and unique condiment!
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Recipe Information
Ingredients
- 1 cup raw peanuts
- 2 tablespoons vegetable oil
- 3 pieces dried red chilies
- 2 pieces garlic cloves
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 0.5 cup water
- 10 pieces curry leaves
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida
Instructions
Begin by roasting the raw peanuts in a pan over medium heat. Stir continuously to avoid burning until they are golden brown. Allow them to cool slightly.
In the same pan, add 1 tablespoon of vegetable oil and heat over medium flame. Add the dried red chilies and garlic cloves. Sauté until the chilies are crisp and the garlic is aromatic, about 2-3 minutes.
In a blender, combine the roasted peanuts, sautéed chilies, garlic, tamarind paste, salt, and 0.5 cup of water. Blend until smooth, adding more water if necessary to achieve a spreadable consistency. Transfer the blended chutney to a bowl.
For the tempering, heat the remaining 1 tablespoon of oil in a small frying pan over medium heat. Add the mustard seeds and wait until they start to splutter.
Add the curry leaves and asafoetida to the spluttering mustard seeds, then quickly remove from heat to avoid burning.
Pour the tempering over the groundnut chutney and mix it well.
Serve the chutney with your favorite dishes such as dosa, idli, or as a dip for snacks.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2401 mg | 104% | |
| Total Carbohydrate | 42.6 g | 15% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 16.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
